91热爆

1.5kg gammon joint
1 onion, chopped
1 stick celery
Few sprigs thyme
50g dark brown sugar
50ml maple syrup
2 teaspoons allspice
1 teaspoon balsamic vinegar

Place gammon in a pot and cover with water. Add the onion, celery and thyme and bring to the boil. Cover and simmer for a couple of hours or until an inserted skewer comes out hot. Alternatively do this in an oven proof pot, cover and cook in a 180°c oven until the skewer comes out hot. Allow to rest in the cooking liquor for 20 minutes then remove. Remove rind of fat if any on the ham and score the skin.
Mix the sugar, maple syrup, allspice and vinegar.
Heat oven to 180°c and brush some of the glaze over the ham. Place in oven and brush with glaze every five minutes until golden and bubbling – about 30 minutes. Rest for 10 minutes and slice.

Fig, red wine and rosemary stuffing
350g sausage meat
1 onion, finely chopped
1 tablespoon oil
25g butter
75g chopped dried figs
150ml red wine
1 tablespoon chopped fresh rosemary
1 teaspoon cracked black pepper
100g breadcrumbs

Cook the onion in the oil and butter until soft. Add the figs and red wine and cook until the liquid has evaporated. Add the rosemary and black pepper and allow to cool.
Mix into the sausage meat with the breadcrumbs.
Place on a piece of parchment paper and form into a large sausage. Roll up and roll in tin foil.
Bake in a 180°c oven for about 25 minutes or until cooked through.
Remove foil and paper and slice.