SLOE GIN & VICTORIA PLUM GAMMON
If you didn’t manage to get though all your sloe gin over Christmas, I’ve adapted a fantastic way to enjoy it through the winter months – and beyond! I hope you enjoy making it as much as I did!
Faye – Distillery Owner x
185 per 100g
About this Recipe
One of the ways I choose the botanicals for Devil’s Dyke Gin, is by looking at the ingredients I like to cook with at home. So when I get the chance to get creative in the kitchen, I draw inspiration from the gin!
Juniper, of course is the main botanical in any London Dry Gin followed by coriander seeds which is why they are being chosen for this sloe cooked delight.
As the berries in our Sloe Gin have been steeped in our Winter Edition London Dry Gin (for a year!), it seemed fitting to compliment the botanicals in the winter edition by adding into the glaze the zest of an orange and a star anise. If you have liquorish root to hand, go with this instead of star anise.
We have used plums from our Victoria Plum tree in the garden to make the jam for the glaze. It’s such a great and rewarding way to use up any leftover fruit from the summer, which would otherwise be used in our Signature gin. Failing that, you shouldn’t struggle to find a jar at your local supermarket or farm shop.
FOR THE GAMMON
- 1 x 2-3kg gammon joint
- 1 onion, thickly sliced
- 3 tsp juniper berries
- 2 tsp coriander seeds
- 3 bay leaves
- 4 whole cloves
FOR THE GLAZE
- 100ml sloe gin
- 150g plum jam
- 1 tbsp red wine vinegar
- 50g caster sugar
- zest of 1 small orange, use a zester for nice strips
- 1 tbsp juniper berries, lightly crushed
- 2 star anise
- Put the onion in the base of your slow cooker, sit the gammon on top, then add water to cover. Add the juniper, coriander seeds, bay leaves and cloves Cook on low for 8 hours, of high for 6 hours.
- Sit back, enjoy a G&T or two while you prepare the rest of our meal, have a laze around, and let your gammon slowly cook to perfection. Remember to Preheat the oven to 200°C, fan 180°C, gas 6
Pour off the liquid and lift the hot gammon into a foil-lined roasting tin. Let it cool just enough to handle safely, then cut away the skin, and trim the fat to an even layer. Score the fat all over with a criss-cross pattern. This will allow for all the syrupy glaze to soak into the ham and end with an amazing look good once baked.
To make the glaze put all the ingredients in a small pan. Melt gently over a low heat until the sugar has dissolved, then increase the heat and bubble the glaze for 5 minutes. Fish out and discard the star anise and leave the glaze to cool so it thickens up.
When it’s cold and thicker, brush a quarter of it over the ham and bake for 5 minutes. Repeat every 5 minutes until the glaze is used up and the ham has cooked for a total of 20 minutes. Cook for up to 10 minutes more until the glaze has started to caramelise in parts. Spoon any glaze from the tin back over your ham and leave it to rest for at least 10 minutes before carving. Eat hot or cold.
The Sloe Gin we have use in this recipe is available from our online shop – grab a bottle while it lasts!