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I am due to cook a Gammon joint at the weekend.
Does anyone have any idea about what I can coat it with before cooking that doesn't include Sugar of any sort.
Thanks in advance.
I never put anything on meat other than a light coating of fat or oil if it seems rather lean. Modern meat has far less flavour than half a century ago, of course, as the animals have a restricted diet, but I still don't see the logic of putting sugar on it.
I do it like @Rachox but I use Diet Coke, or if I roast it - half way through I brush it with a thin layer of mustard, mix some rapeseed oil with Chinese 5 spice and a little bit of ground cloves and brush that on