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Son of a Peach Glazed Gammon

  • Pork
Time1 Hour 45 Minutes Serves4 CuisineAsian
Son of a Peach Glazed Gammon

Sticky, sweet Son of a Peach glazed gammon takes centre stage in this oozy toastie, cut through with sharp kimchi, molten cheddar and a punchy Korean-style mayo.

ingredients

For the glaze:

  • 2tbsp Son of a Peach 
  • 2 tbsp apricot jam 
  • 1.2kg boneless gammon 

For the toastie:

  • 4 tsp Angus & Oink You Know It’s Got Seoul
  • 3 tbsp Mayo
  • Squeeze of lemon
  • Thick slices of bread 
  • Kimchi
  • Cheddar cheese, grated

Buy the items

Son of a Peach BBQ Sauce
£5.95
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You Know It's Got Seoul Korean Rub
You Know It's Got Seoul Korean Seasoning
200g £8.99
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Directions

  1. Place the gammon in a large pan, cover with cold water and bring to the boil. Reduce to a gentle simmer and cook until the gammon is cooked through, skimming any foam from the surface. Drain well and allow it to steam dry for a few minutes.
  2. Mix the Son of a Peach seasoning with the apricot jam. Sit the gammon on a roasting tray and brush generously with the glaze. Roast at 185°C for about 25 minutes, basting a couple of times, until lightly caramelised. Keep an eye on it so the glaze doesn’t catch or burn. Remove from the oven and rest before slicing thickly.
  3. To make the toasties, stir the You Know It’s Got Seoul seasoning into the mayonnaise along with the lemon juice. Spread a little of this Korean-style mayo over the outside of your bread slices.
  4. Layer thick slices of the glazed gammon with cheddar and a spoonful of kimchi. Fry the toasties in a hot pan until golden and crisp on the outside and the cheese has melted inside, pressing down with a heavy saucepan as they cook.
  5. Serve hot, with any extra Korean mayo on the side for dipping.

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