Ingredients


2kg unsmoked boneless gammon joint

2l cola (not diet)

1 carrot, chopped

1 stick celery, chopped

1 cinnamon stick

½ tbsp peppercorn

1 bay leaf

For the glaze

150ml maple syrup

2 tbsp wholegrain mustard

2 tbsp red wine vinegar

pinch of ground cloves or five-spice


Serves - 6





Method


Put the gammon in a large pan and cover with cola. Add the carrot, celery, cinnamon stick, peppercorns and bay leaf.

Bring to the boil, then turn down to simmer for around 2 1/2 hrs, topping up with boiling water if necessary to keep the gammon fully covered.

Carefully pour the liquid away, then let the ham cool a little while you heat the oven to 190C/170C fan/gas 5.

Lift the ham into a roasting tin, then cut away the skin leaving behind an even layer of fat. Score the fat all over in a criss-cross pattern.

Mix the glaze ingredients in a jug. Pour half over the fat, roast for 15 mins, then pour over the rest and return to the oven for another 30 mins, baste half way through.

Remove from the oven and allow to rest for 10 mins, then spoon more glaze over the top. Can be roasted on the day or up to 2 days ahead and served cold.


Recipe adapted from: Good Food

IBS-Health.com
IBS  FODMAP
Share on Facebook Share on Twitter Share on LinkedIn Share on Tumblr Share on Google Bookmarks Share on Reddit Share on Stumble Upon
FODMAP Food List - Full List *We recommend the help  of a registered dietician Cola ham with maple & mustard glaze  -- Low FODMAP Recipe and Gluten Free Recipe #lowfodmaprecipe #glutenfreerecipe #lowfodmap #glutenfree