Chefs Warehouse Gammon with honey-truffle glaze • SA Pork

Ingredients

• 1 pork leg (bone-in, skin on), tunnel-boned
• 1L water
• 110g coarse salt
• 25g brown sugar
• 12.5g pink salt cure (optional but recommended)
• 2 garlic cloves, peeled and sliced
• 2 cloves
• 3 juniper berries, lightly crushed
• 2 whole star anise
• 1 thumb-sized piece ginger root, peeled and sliced
• 5g thyme leaves
• 1 bay leaf
• 5 coriander seeds
• 2L pork or beef bone broth
• 2 cups wild honey
• 100ml wholegrain Dijon mustard
• 50ml white truffle oil
• Salt to taste