Mangalitza Dry Cured Gammon ** 2 GOLD STARS GREAT TASTE**
Using a traditional dry cure, Alternative Meats have taken the fabulously marbled Mangalitza Pork legs and created one of the best gammons you will have ever tasted! The meat is a dark ruby red and retains a lot of its succulence due to the amazing intra-muscular marbling, and of course the fat covering is absolutely delicious.
Place your joint in a large plan of water and bring to the boil, discarding the water and refreshing the pan after that. Alternative Meats recommend boiling the gammon for approximately 30 minutes / lb (or 1hr/kg) and then cool the joint for about 15 minutes.
You can then score the fat into diamond shapes and it does look very attractive to stud with cloves in the centre of each square or diamond. A particularly tasty glaze can be made by simply combining a whole grain mustard and honey or maple syrup, spread over the ham and place it in a foil lined baking tin. It will usually take about twenty five minutes at 200C for the glaze to turn a beautiful golden brown and to fill the kitchen with the glorious aroma of baked ham!