Glazed Chinese Gammon
|Smoked gammon collar||3 1⁄2 Pound (1.5 Kilogram)|
Cover the gammon with cold water and soak overnight.
Drain well and place in a large saucepan.
Cover with cold water.
Cover the pan and bring the water slowly to the boil.
Simmer very gently for 1 3/4 hours.
Preheat the oven to 220°C/435°F/Gas Mark 7.
Remove the gammon from the pan and place in a shallow roasting tin.
Using a sharp knife, remove string and skin from the gammon while it is still hot and score the surface.
Pour the Sweet and Sour Cook-in-Sauce evenly over the joint.
Place in the oven and cook for 30 to 35 minutes, basting frequently with the sauce, until well glazed.
Wash the cherries and cut them in half.
Remove the gammon from the oven and decorate the top with cherries secured by cloves.
Pour over additional sauce and serve immediately.