Rotisserie Gammon with Charred Apricot, Medjool Dates, Turmeric, Orange Blossom & Fools Gold BBQ sauce
A beautiful dish created by the wonderful Jay Porter, you just know the range of charred fruits and spices are going to take this Rotisserie Gammon to the next level!
Makes 2 x 0.25 Jars
8 cups of pitted apricots or
2 cups of sugar
2 cups of maple syrup
6 Medjool Dates chopped
Zest and Juice of a fresh lemon
I small piece of fresh turmeric
1-3tsp of Fools Gold
1 tbsp of Orange blossom water
1 knob of butter
Combine apricots, sugar, maple syrup, zest and juice of a lemon, turmeric, dates into a deep pan. Add 1 tsp of Fools Gold to taste and up to 3 tsps to your taste requirement and stir gently and let it come to a rolling boil till it reaches a temperature of 104c. Stirring constantly to prevent burning.
Turn down and let it simmer for 10 minutes.
Take off the heat and stir in 1 tbs of Orange Blossom Water and a knob of butter.
Ladle to sterilised jars or bottles, seal and place in pan of boiling water to lock in flavour for 10 minutes.
Allow to cool and store in a dark cupboard for up to one year. Once opened store in the fridge.
Apricots are low pectin so you can add 1/2 bottle of pectin if required or reduce down till it becomes thicker. This bbq sauce sets to a looser texture which is perfect for basting the gammon whilst it’s on the rotisserie or in the oven or bbq.
The gammon requires an internal temperature of 68c or 155f Baste over BBQ sauce and serve with side of green.
The delicate floral and fools gold makes this an intriguing and unusual sauce to add to Gammon or Pork for a bit of something different.
Additionally Charred sticky dates make an amazing accompaniment to this dish. Garnish with Orange Blossoms.