Per Serving:
- Calories: 555
Roughly chop the celery, carrots and onions. Pour 150ml (5fl oz) boiling water over the dried cherries and leave to soak. Roughly chop the almonds; set aside.
Place the gammon in a large pan, cover with cold water and bring to the boil slowly. Simmer gently for 30min. Lift the gammon out of the liquid; cool a little.
Meanwhile, heat the oil in a flameproof casserole, add the celery, carrots and onions, then cover and cook gently for 10min. Add 100ml (4fl oz) sherry and bring to the boil; bubble to reduce by half.
Peel the skin and most of the fat from the gammon and place the joint on top of the vegetables. Pour round 300ml (10fl oz) stock, add the bouquet garni, then bring to the boil and bubble for 2-3min. Cover and cook at 180°C (350°F) mark 4 for 1-11/4hr or until tender.
Drain the gammon, reserving the cooking liquid. Return the gammon to the wiped-out casserole; drizzle with 15ml (1tbsp) golden syrup. Sprinkle with the almonds. Return the gammon to the oven and cook at 200°C (400°F) mark 6 for a further 15min or until golden and glazed.
Place the remaining golden syrup in a medium saucepan and place over a medium heat until a deep caramel colour. Add the remaining sherry and the soaking liquid from the dried cherries. Bubble to reduce by half. Pour on the reserved cooking liquid and the remaining stock. Bring to the boil; bubble for 15min or until reduced by a third. Add all the cherries for the last 5min.
Mix the cornflour with a little cold water, add to the sauce and return to the boil, stirring all the time until lightly thickened. Add lemon juice to taste. Serve hot with the sliced gammon.
To freeze: Slice the ham thinly and arrange the slices, overlapping, on a sheet of foil. Wrap up tightly as a flat parcel and freeze. Cool the sauce quickly, wrap and freeze.
To use: Thaw at cool room temperature overnight. Place the foil-wrapped ham in a roasting tin. Reheat at 200°C (400°F) mark 6 for 25-35min. Reheat sauce gently in a saucepan. Arrange the sliced ham in a serving dish; spoon over the sauce.
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Cook's tip
• If you are unable to buy unsmoked gammon, soak smoked gammon in the fridge in enough cold water to cover for at least 12hr.•• This sauce is also delicious with roast duck or pork. Dried cherries are available from supermarkets, but may be omitted.