up to 200°C.
6.Cut the skin off the gammon and cut a diamond pattern into the fat.
7.Pour the glaze over the gammon and place back in the oven.
8.Allow the glaze to get sticky but check on it regularly as the glaze can
burn easily.
9.When the glaze is sticky and golden brown, remove the gammon from
the oven.
10.Slice and serve the gammon warm or allow to cool before serving.
Cooking Instructions
1.Pre-heat the oven to 200oC.
2.Rub the meat with the olive oil and then rub in the spices and the salt.
3.Make incisions with a sharp knife and insert some garlic and small
sprigs of rosemary.
4.Place the leg of lamb in a casserole dish with a lid and place in the
oven for about 1 hour (no water!).
5.After an hour turn the heat right down to 100oC and let the meat
roast for another 2 to 3 hours.
6.Just before serving, drizzle with some more olive oil and place in a hot
oven for about 10 to15 minutes, just to brown slightly.