15ml (1 tbsp) coriander seeds
10ml (2 tsp) cumin seeds
250ml (1 cup) beef stock
250ml (1 cup) orange juice
3 star anise
1 onion, peeled and cut into wedges
2 dried bay leaves
30ml (2 tbsp) red wine vinegar
15ml (1 tbsp) wholegrain mustard
125g golden syrup
320g raspberries + extra, dusted in edible gold dust (available at speciality baking stores), to serve
Handful deep-fried sage, to serve
1. Preheat the oven to 170° C, mix the coriander and cumin seeds, and roughly grind with a pestle and mortar.
2. Place the gammon in a roasting tray, rub with the ground spices, and add the beef stock and orange juice to the tray. Push the cloves into the gammon and add the star anise, onion and dried bay leaves to the roasting tray. Cover with foil and roast, 1 hour and 45 minutes.
3. For the raspberry glaze, pour all of the ingredients into a small saucepan over medium heat. Allow to simmer, 10 minutes, and remove from heat. Mash the 320g raspberries, using a potato masher. Return to the stove and allow to simmer, 15 minutes or until the glaze is thick, but still pourable.
4. Remove the foil and roast the gammon, 2 hours, basting with the raspberry glaze every 30 minutes. Serve with raspberries.
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