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A classic vanilla custard slice is the kind of dessert that stops you mid-bite. Flaky puff pastry, rich vanilla custard, and creamy icing—it’s pure nostalgic indulgence.

Layered to perfection, this vanilla custard slice brings a bakery-style treat right into your kitchen. It’s simple, elegant, and always a crowd-pleaser.

Flaky Meets Creamy: Key Ingredients in This Vanilla Custard Slice

• Frozen butter puff pastry – The crisp, golden foundation of the slice, providing essential texture and contrast to the creamy filling.
• Custard powder – The heart of the dessert; this quick-thickening staple builds the luscious, silky custard base.
• Thickened cream – Adds luxurious richness and body to the custard, helping it hold its shape between the pastry layers.
• Milk – Loosens the custard mixture just enough to keep it smooth without sacrificing structure.
• Caster sugar – Delivers balanced sweetness that enhances the vanilla without overpowering.
• Vanilla bean paste – Fragrant, deep, and slightly floral, it turns ordinary custard into something extraordinary.
• Icing sugar – Whipped into a soft, glossy topping that sets perfectly atop the slice.
• Butter – Brings a subtle creaminess to the icing, helping it spread effortlessly.

How to Make It: Vanilla Custard Slice in a Snap

Start by baking the puff pastry until golden and crisp, then let it cool. While that’s happening, whip up the custard—combining sugar, custard powder, cream, milk, and vanilla, then gently heating it until thick.

Once the custard has set in the fridge, mix up a smooth vanilla icing. To assemble, layer one pastry sheet, spread over the custard, top with the second pastry, and finish with icing. Chill overnight for best results, then slice and serve straight from the fridge.

Slice Secrets: Tips for the Perfect Vanilla Custard Slice

Patience is everything here—especially when it comes to thickening the custard. Don’t rush it with high heat or it’ll split or scorch. Keep stirring gently over low heat until it becomes very thick.

Using vanilla bean paste makes a world of difference in flavor. If you can, skip the synthetic vanilla and go for the real stuff.

For assembly, lining a square tin helps the layers stay tidy. And when cutting, use kitchen scissors or a serrated knife for a clean cut through the top pastry before slicing all the way through.

Keeping It Fresh: Storing Your Custard Slice

Vanilla custard slice is best enjoyed the day after making it—once it’s had time to fully set. Store slices in an airtight container in the fridge for up to three days.

Keep the icing from softening by serving it cold, straight from the fridge. If you’re slicing for guests, use a sharp knife and a steady hand to keep the layers neat and bakery-worthy.

Craving a twist? Swap the vanilla icing for passionfruit by stirring pulp into the icing sugar instead of milk—just enough to hit that perfect tart-sweet balance.

Vanilla Custard Slice

An indulgent yet straightforward dessert, this vanilla custard slice combines velvety custard with crisp layers of puff pastry, crowned with a smooth vanilla glaze. Perfectly suited for afternoon tea or a sweet conclusion to any meal.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Ingredients

  

• 1 cup milk
• 2 teaspoons vanilla bean paste or vanilla extract
• 1 ½ cups caster sugar 315g
• 2 sheets frozen butter puff pastry thawed
• 1 cup custard powder 135g
• 4 cups thickened cream

For the icing:

• 2 teaspoons softened butter at room temperature
• Milk or water as needed
• 1 –2 teaspoons vanilla bean paste or vanilla extract
• 2 cups icing sugar

Instructions

 

• Preheat the oven to 190°C (374°F) and arrange the puff pastry sheets on a baking tray lined with parchment. Prick each sheet thoroughly with a fork to prevent excessive rising. Bake for 10–15 minutes until they become puffed, golden, and flaky. Allow to cool completely on a wire rack.
• While the pastry bakes, whisk the custard powder and caster sugar together in a large saucepan. Gradually incorporate the milk, cream, and vanilla, whisking until smooth. Place the saucepan over very low heat and stir constantly until the custard thickens substantially, which can take 10–15 minutes.
• Once thickened, pour the hot custard into a bowl. Cover directly with plastic wrap to avoid forming a skin and refrigerate for 1–2 hours until mostly firm.
• To prepare the icing, combine icing sugar, softened butter, and vanilla in a mixing bowl. Add milk or water slowly—1 tablespoon at a time—until a thick, spreadable consistency is achieved.
• To assemble, place one pastry sheet in a 25 x 25 cm square tin or on a flat serving board. Evenly spread the chilled custard over the base. Position the second sheet of pastry on top and gently press. Smooth the icing over the top using a flat knife or spatula.
• Cover and refrigerate for at least 4–6 hours, preferably overnight, to set completely. When ready to serve, use scissors or a serrated knife to carefully cut through the top pastry layer, followed by a sharp knife for the remainder.

Notes

Use butter puff pastry for optimal flavor and texture. Custard powder should be measured precisely for a set filling. Whisk continuously over low heat to avoid burning. Assemble in a lined tin to help maintain structure while setting. Store slices in the fridge in an airtight container for up to 3 days. Slice cold for clean portions.

Warm, melty, and full of Southern charm, Pimento Cheese Bites are a party-perfect snack that disappears fast from any table. These little phyllo cup treasures deliver bold flavor in every bite.

Sharp cheddar, briny pimentos, and a creamy blend of mayo and cream cheese come together in a crisp, golden shell. They’re fast to prep, easy to love, and impossible to eat just one.

Star Players in These Pimento Cheese Bites

• Phyllo cups – Buttery, crisp, and the ideal crunchy vessel to hold the gooey cheese filling.
• Cream cheese – Adds creamy richness that smooths and binds the pimento filling.
• Mayonnaise – Classic Southern touch that enhances the tang and texture of the cheese spread.
• Sharp cheddar cheese – Bold, aged flavor that melts into irresistible cheesy goodness.
• Pimentos – Sweet and slightly smoky, they give the bites their signature pop of color and taste.
• Old Bay seasoning – A subtle coastal spice kick that takes the flavor from expected to exciting.

How to Make These Cheesy Gems

Preheat your oven and set out the phyllo cups—those crispy little shells won’t need long to transform in the heat.

Whisk together the creamy base: mayo, softened cream cheese, and a trio of spices including garlic powder, paprika, and Old Bay.

Fold in the grated onion, drained pimentos, and that sharp cheddar for a vibrant, flavorful mix.

Spoon the filling into each shell (a small cookie scoop works wonders), and bake until golden and bubbling.

Serve them warm and watch them vanish.

Tips, Twists, and Southern Secrets

For extra punch, swap in smoked paprika or add a splash of hot sauce to the filling. Want to make them heartier? Mix in a little crumbled cooked bacon before baking for a savory twist.

If you’re feeling festive, garnish with chives or a sliver of jalapeño after baking for added color and a hint of heat.

Make-ahead tip: the cheese mixture can be prepped a day in advance and stored in the fridge. Fill and bake just before serving for fresh-from-the-oven flavor.

Keeping Leftovers Tasty

To store, let the bites cool completely before transferring them to an airtight container. They’ll keep in the fridge for up to 3 days.

Reheat in a 325°F oven until warmed through and crispy again—skip the microwave to preserve that delightful phyllo crunch.

Freezing is not recommended, as the phyllo may lose its crispness and the filling can become watery upon thawing.

Pimento Cheese Bites

A delightful Southern-inspired appetizer featuring creamy, tangy pimento cheese nestled in crispy phyllo cups. These savory bites are perfect for entertaining or as a crowd-pleasing snack.

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Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Ingredients

  

• 1/2 teaspoon garlic powder
• 2 cups sharp cheddar cheese grated
• 2 teaspoons grated yellow onion
• 1/4 teaspoon paprika
• Kosher salt and freshly ground black pepper to taste
• 2 15-count packages phyllo cups
• 1/2 cup mayonnaise
• 1/4 teaspoon Old Bay seasoning
• 4 oz jar pimentos drained, with 1 tablespoon juice reserved
• 4 oz cream cheese softened

Instructions

 

• Preheat the oven to 350°F and prepare a baking sheet with parchment paper.
• Evenly space the phyllo shells on the baking sheet, ensuring at least an inch or two between each.
• In a mixing bowl, blend the mayonnaise, softened cream cheese, garlic powder, paprika, and Old Bay seasoning until the mixture is smooth and well-combined.
• Incorporate the drained pimentos along with the reserved tablespoon of their juice, the grated onion, and the sharp cheddar cheese. Add salt and freshly ground black pepper according to taste preferences.
• Fill each phyllo cup with the prepared cheese mixture using a small cookie scoop or spoon.
• Bake in the preheated oven for 10 to 12 minutes, or until the filling is bubbly and the cheese has completely melted.
• Serve immediately while warm.

Sweet, smoky, and savory, Bacon-Brown Sugar Pork Tenderloin is an easy yet elevated dish that delivers big flavor with minimal effort. Perfect for weeknights or special gatherings alike.

Each bite is wrapped in crispy bacon, glazed with a tangy chutney-mustard blend, and bursting with juicy tenderness. This recipe balances rich comfort with a touch of gourmet flair.

Bold & Sweet: What You’ll Need for Bacon-Brown Sugar Pork Tenderloin

• Pork tenderloin (1½ pounds) – Lean and tender, it’s the perfect canvas for bold seasonings and smoky bacon.
• Brown sugar (3 tablespoons) – Caramelizes in the oven, adding a glossy, sweet crust to balance the savory richness.
• Kosher salt (2 teaspoons) – Enhances the natural flavor of the pork while drawing moisture for better searing.
• Smoked or regular paprika (½ teaspoon) – Adds gentle warmth and earthy depth. Smoked paprika brings an extra layer of richness.
• Cayenne pepper (¼ teaspoon) – A subtle kick of heat that cuts through the sweetness without overpowering.
• Bacon (4 to 6 slices) – Wraps the tenderloin in savory goodness and bastes the meat as it cooks.
• Neutral high-heat oil (1 tablespoon) – Ensures a golden-brown sear that locks in flavor and moisture.
• Major Grey’s Chutney (¼ cup) – A fruit-forward, tangy-sweet glaze with notes of ginger and spice.
• Whole grain or Dijon mustard (2 tablespoons) – Brings a zesty punch that complements the chutney perfectly.

From Skillet to Oven: How to Make Bacon-Brown Sugar Pork Tenderloin

Trim the tenderloin, then rub with a bold brown sugar and spice mix. Wrap with bacon and secure it snugly with toothpicks.

Sear in a hot skillet until caramelized on all sides. Whisk chutney and mustard, then glaze the top of the pork before it hits the oven.

Roast until perfectly juicy, let it rest to seal in moisture, then slice and serve with extra chutney on the side. Each bite is sticky-sweet, smoky, and unbelievably tender.

Tasty Tips & Smart Swaps for Pork Tenderloin Success

For even more flavor, marinate the pork in the brown sugar rub for up to 4 hours before wrapping in bacon. If you’re out of chutney, apricot preserves or fig jam make excellent stand-ins—just add a splash of vinegar or lemon juice for balance.

Try this recipe with a drizzle of balsamic reduction or a sprinkle of fresh thyme before serving. And if you prefer less heat, scale back the cayenne or swap in black pepper for a milder finish.

Leftovers You’ll Look Forward To

Leftover Bacon-Brown Sugar Pork Tenderloin holds up beautifully. Store slices in an airtight container in the fridge for up to 4 days. To reheat, gently warm in a skillet over low heat or in a 300°F oven, covered loosely with foil to prevent drying.

This pork also makes excellent sandwiches—pile on a crusty roll with arugula and a smear of mustard—or dice and toss into a salad or grain bowl for a flavorful boost.

Bacon-Brown Sugar Pork Tenderloin

This savory-sweet pork tenderloin, wrapped in crispy bacon and glazed with a tangy mustard-chutney blend, delivers a deeply flavorful and tender centerpiece. A quick stovetop sear followed by oven roasting ensures a beautifully caramelized exterior and succulent interior.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Resting Time 10 minutes mins

Total Time 55 minutes mins

Ingredients

  

• 1 tablespoon neutral high-heat oil such as canola
• 2 teaspoons kosher salt
• 1/4 cup Major Grey’s Chutney
• 4 to 6 bacon slices
• 2 tablespoons whole grain or Dijon mustard
• 1/4 teaspoon cayenne pepper
• 3 tablespoons packed brown sugar
• 1 pork tenderloin approximately 1 1/2 pounds
• 1/2 teaspoon smoked or plain paprika

Instructions

 

• Preheat the oven to 350°F, positioning a rack in the center. Trim the pork tenderloin by removing the silverskin with a sharp knife. Pat dry thoroughly with paper towels.
• In a small mixing bowl, blend together the brown sugar, kosher salt, paprika, and cayenne pepper. Rub this seasoning mixture uniformly over the surface of the tenderloin. Encase the pork with bacon slices, securing them with toothpicks along the sides.
• Warm the oil in a large cast iron or oven-safe skillet over medium-high heat until it shimmers. Place the bacon-wrapped tenderloin into the skillet and sear without disturbing it for 6 to 8 minutes until a rich brown crust forms. Turn the tenderloin and sear the opposite side similarly.
• Combine the chutney with the mustard in a separate bowl and liberally brush this glaze over the top of the tenderloin. Transfer the skillet to the preheated oven and roast until the internal temperature of the pork reaches 140°F, approximately 10 to 14 minutes.
• Withdraw the skillet from the oven, tent the pork loosely with aluminum foil, and allow it to rest for 10 to 15 minutes so the juices settle and the pork finishes cooking gently. Discard toothpicks and slice the tenderloin into 1/4- to 1/2-inch thick medallions. Accompany with remaining chutney if desired.

Notes

Chutney: Major Grey’s Chutney is widely available in grocery stores and online. A different chutney or jam may be substituted based on preference.

Storage: Store leftovers in a sealed container in the refrigerator for up to 4 days.

Creamy, cheesy, and effortlessly delicious, Slow Cooker Scalloped Potatoes are the ultimate comfort food side dish perfect for any occasion. Just layer, cook, and serve.

Say goodbye to boxed mixes and hello to real flavor. These scalloped potatoes are rich, indulgent, and easy enough to prep in minutes—your slow cooker does the rest.

What You’ll Need for Slow Cooker Scalloped Potatoes

• Russet potatoes – The starchy structure of these potatoes creates a tender, melt-in-your-mouth texture that absorbs the creamy sauce beautifully.
• Heavy whipping cream – Adds rich, silky indulgence, making every bite irresistibly smooth and satisfying.
• Chicken broth – A subtle flavor booster that balances the richness of the cream and helps thin the sauce slightly.
• Shredded cheddar cheese – Brings bold, tangy flavor and melty goodness to every layer.
• Shredded parmesan cheese – Adds a salty, nutty depth that perfectly complements the cream and cheddar.
• Minced garlic – A fragrant aromatic that infuses the dish with cozy, savory notes.
• Salt and pepper – Simple seasonings that enhance all the other flavors without overpowering.

How to Make Slow Cooker Scalloped Potatoes

Start by combining the cream, chicken broth, garlic, salt, and pepper in a bowl. Then spray your slow cooker with nonstick spray and start layering: potatoes, cream mixture, and cheeses.

Repeat the layers until everything is used up, then cover and cook on high for 3 to 4 hours. When the potatoes are fork-tender and bubbling, they’re ready to serve. Optional: sprinkle with parsley for a pop of freshness.

Tips for Cheesy Success Every Time

For the creamiest results, use freshly shredded cheese—bagged varieties often contain anti-caking agents that can affect meltability.

Want a little kick? Add a pinch of cayenne or sliced jalapeños between layers. For a more herby flavor, thyme or rosemary work wonderfully.

If you’re preparing this for a holiday or gathering, you can slice the potatoes a day ahead and store them submerged in water in the fridge to prevent browning. Just pat dry before layering.

For a heartier version, toss in some cooked, crumbled bacon or sliced ham between layers to make it a main dish.

Storing and Reheating Leftovers Like a Pro

To store leftovers, let the potatoes cool to room temperature before transferring them to an airtight container. Refrigerate for up to 4 days.

To reheat, warm portions in the microwave with a splash of cream or broth to revive the creamy texture. For larger portions, reheat in the oven at 350°F covered with foil until hot. These potatoes also freeze well—cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Slow Cooker Scalloped Potatoes

Elevate your comfort food repertoire with these indulgent slow cooker scalloped potatoes. Richly layered with cheeses and a creamy garlic-infused sauce, this effortless side dish rivals any store-bought alternative and requires minimal prep.

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Prep Time 15 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 15 minutes mins

Ingredients

  

• 1 tsp salt
• 2½ cups shredded cheddar cheese
• ¼ cup chicken broth
• 1 cup heavy whipping cream
• 1 tsp pepper
• 2 tsp minced garlic
• ½ cup shredded parmesan cheese
• 3 lb russet potatoes peeled and sliced to ¼-inch thickness

Instructions

 

• In a small bowl, combine the heavy cream, chicken broth, minced garlic, salt, and pepper until well mixed.
• Lightly coat the interior of the slow cooker with non-stick cooking spray.
• Arrange one-third of the sliced potatoes across the bottom of the cooker.
• Pour one-third of the prepared cream mixture evenly over the potatoes. Sprinkle with one-third of both shredded cheddar and parmesan cheeses.
• Repeat the layering process twice more with the remaining potatoes, cream mixture, and cheeses.
• Secure the lid and cook on high for 3 to 4 hours, or until the potatoes are fork-tender.
• Optionally, garnish with freshly chopped parsley just before serving.
• Serve hot.

Crispy, golden, and irresistibly crunchy, Ideal Fried Shrimp delivers restaurant-quality flavor in just minutes at home. This crowd-pleasing classic is light, flavorful, and incredibly easy to make.

Perfect for gatherings or a casual weeknight treat, these shrimp boast a crisp coating thanks to airy panko breadcrumbs and a quick fry. Serve with lemon wedges or your favorite dipping sauce.

What You’ll Need for Ideal Fried Shrimp

• Jumbo shrimp – The star of the show; their size helps them stay juicy inside while the exterior crisps up beautifully.
• All-purpose flour – Creates a dry base layer that helps the egg stick and gives the coating structure.
• Large eggs – Act as the binder, helping the breadcrumbs cling perfectly to each shrimp.
• Kikkoman Panko Bread Crumbs – These ultra-crispy Japanese-style crumbs bring that signature crunch and airy texture.
• Salt and black pepper – Simple seasonings that enhance the shrimp’s natural flavor without overpowering.
• Vegetable oil – A neutral frying oil that ensures even browning and crispness without affecting taste.

How to Make Fried Shrimp Like a Pro

Set up your breading station with three bowls: seasoned flour, beaten eggs, and panko breadcrumbs.

Dip each peeled and deveined shrimp in the flour mixture, coating lightly. Shake off the excess before dunking in egg. Then, roll generously in panko for that signature crunch.

Heat vegetable oil to 350°F (175°C) in a deep pan or fryer. Carefully lower in a few shrimp at a time—don’t crowd the pan.

Fry until golden and crisp, about 1 minute per batch. Transfer to a paper towel-lined plate to drain.

Serve hot with dipping sauce or a squeeze of fresh lemon.

Crunchy Tips & Tasty Variations

For ultra-crispy shrimp, make sure your oil stays hot between batches—too cool and the coating will absorb oil instead of crisping. Using panko instead of regular breadcrumbs is essential; it gives that signature airy crunch.

Want to add flavor flair? Try seasoning your flour with paprika, cayenne, or garlic powder. For a tropical twist, swap half the panko for shredded coconut. Or turn them into po’ boys with lettuce, tomato, and a slather of remoulade on French bread.

Storing & Reheating Fried Shrimp

Fried shrimp are best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. To reheat without losing the crisp, place them on a wire rack in a 375°F oven for 8–10 minutes. Avoid microwaving—they’ll go soggy fast.

For longer storage, freeze the cooled fried shrimp in a single layer before transferring to a freezer bag. Reheat straight from frozen in the oven at 400°F until hot and crispy.

Ideal Fried Shrimp

A crisp and golden delicacy, this fried shrimp recipe delivers restaurant-quality flavor with a light, crunchy coating. Perfect for gatherings or a delightful appetizer, it combines minimal prep with exceptional results.

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Prep Time 15 minutes mins

Additional Time 20 minutes mins

Total Time 35 minutes mins

Ingredients

  

• 1 pound jumbo shrimp peeled and deveined with tails intact
• ½ teaspoon ground black pepper
• 1 ½ cups Kikkoman Panko Bread Crumbs
• 3 large eggs
• ¾ teaspoon salt
• Approximately 1 cup vegetable oil for frying
• ⅓ cup all-purpose flour

Instructions

 

• In a medium bowl, whisk together the flour, salt, and pepper until well blended.
• Crack the eggs into a separate bowl and beat until thoroughly combined and slightly frothy.
• Place the Panko breadcrumbs into a third shallow bowl, spreading them evenly.
• Dredge each shrimp in the seasoned flour, gently tapping to remove the excess. Submerge the floured shrimp into the beaten eggs, coating completely.
• Roll each shrimp in the Panko breadcrumbs, pressing lightly to ensure full adhesion on both sides.
• Heat approximately 2 inches of vegetable oil in a deep skillet or pot over medium-high heat until it reaches 350°F (175°C).
• Fry the shrimp in small batches, ensuring not to overcrowd the pan. Cook each batch for about 1 minute or until the coating is golden brown and crisp.
• Remove the fried shrimp using tongs and transfer to a paper towel-lined plate to drain any excess oil.
• Present the shrimp warm on a serving dish, paired with your preferred dipping sauce or a wedge of lemon.

Make your holiday feast unforgettable with this Slow Cooker Gammon with Maple Glaze, combining tender, slow-cooked meat with a sticky-sweet caramelized finish.

Perfect for Christmas or any cozy gathering, this gammon dish is rich in flavor and incredibly simple to prepare using your slow cooker.

What You’ll Need for This Maple-Glazed Masterpiece

• Unsmoked gammon joint (2 kg) – The star of the dish, it becomes meltingly tender after a long, slow cook.
• Clear apple juice (300 ml) – Adds a gentle fruitiness that balances the saltiness of the gammon.
• Amber pure maple syrup (50 ml) – Gives the final glaze a deep, golden sheen and rich, caramel-like sweetness.

How to Make Slow Cooker Gammon with Maple Glaze

Place your unsmoked gammon joint into a large slow cooker and pour in the apple juice to cover the base. Let it cook low and slow for 8–10 hours, or use the high setting for a quicker 5–6 hour option.

Once the meat is fork-tender, remove it from the slow cooker, pat the fat dry, and score the top in a diamond pattern. Drizzle with maple syrup and roast in a hot oven until burnished and bubbling. Rest briefly, then carve and serve.

Glaze Goals & Cooking Tips

To really make that maple glaze sing, don’t skip the scoring—it helps the syrup seep in and caramelize beautifully.

If your gammon has string or netting, remove it before baking to allow the glaze to coat evenly. For a bit more flair, try adding a pinch of ground cloves or a touch of Dijon mustard to the maple syrup before glazing.

For smaller joints, reduce the cooking time accordingly. A meat thermometer is your best friend—you’re aiming for 71°C (160°F) at the thickest part of the joint for safety and succulence.

Leftover Magic: Storing Your Slow Cooker Gammon

Let leftovers cool completely before storing. Wrap slices tightly in foil or airtight containers, and refrigerate for up to 3 days.

You can also freeze gammon in portions for up to 2 months. To reheat, defrost overnight in the fridge and gently warm in the oven or microwave, adding a splash of apple juice to maintain moisture.

This sweet and savory showstopper is bound to be a holiday favorite—and with a slow cooker doing the heavy lifting, it’s as easy as it is delicious.

Slow Cooker Gammon with Maple Glaze

A festive centrepiece ideal for Christmas gatherings, this slow-cooked gammon is gently infused with apple juice and finished in the oven with a rich maple syrup glaze, producing a succulent and flavorful result.

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Prep Time 2 minutes mins

Cook Time 8 hours hrs 30 minutes mins

Total Time 8 hours hrs 32 minutes mins

Ingredients

  

• 2 kg unsmoked gammon joint serves 6–8, with leftovers
• 300 ml clear apple juice
• 50 ml amber pure maple syrup

Instructions

 

• Set the gammon joint into a large oval slow cooker and pour the apple juice into the base. Cover with the lid and cook on low for 8 to 10 hours, or on high for 5 to 6 hours.
• Approximately 30 minutes before the end of the slow-cooking period, preheat your oven to 200℃ (390℉).
• After the allotted time, lift the gammon from the cooker using two forks and transfer it to a roasting tray. If tied with string, remove it.
• Dab the surface of the gammon’s fat layer with kitchen paper until dry. Score the fat in a diamond pattern with a sharp knife.
• Drizzle the maple syrup evenly across the top of the gammon.
• Roast in the preheated oven for 30 minutes, until the exterior develops a golden, caramelized finish. Baste occasionally using the syrup and juices collected in the tray.
• Once roasted, remove from the oven and let the meat rest for at least 10 minutes before carving, to prevent it from falling apart.

Notes

Cooking Time Guide:

750 g to 1 kg: 6–7 hours on low or 3–4 hours on high

2 kg: 8–10 hours on low or 5–6 hours on high

3 kg: 10–12 hours on low or 6–7 hours on high

Check for Doneness:
Ensure the internal temperature reaches 71°C at the thickest part using a food thermometer. The meat should be tender, free from any raw texture, and easily sliceable. Gammon retains a pink hue when cooked, so don’t confuse it with undercooked meat.