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Cider Baked Gammon
By Hellan Bach of Herpuniverse.com/forum
Cider baked gammon Try out this festive recipe for cider baked gammon, its perfect with crusty bread, soft cheese and pickle. Serves 8-10, ready in 2 hours plus overnight soaking. Ingredients:
2kg(4lb8oz) unsmoked boneless gammon joint
1 litre (1 3/4 pint) dry cider
2 leeks, roughly chopped
2 carrots, roughly chopped
2 bay leaves (plus extra for garnish)
3tbsp runny honey
1tbsp english mustard powder
1 tbsp light brown sugar
15 cloves Method 1. Put the gammon joint in a large bowl and cover with cold water, leave in the fridge over night, chaning the water regularly to aid in removing the salt.
2.Remove the gammon from the water,place in a large pan and pour in the cider, add enough water to cover. Add the leeks,carrots and bayleaves. Bring to the boil and simmer for 20 mins per 450kg (1lb).
3. Drain and disgard the cooking water and vegetables, allow the meat to cool slightly.
4. Once the meat is cool enough to handle, remove the skin with a sharp knife.
5.Score a diamond pattern into the fat.
6. Mix together the honey,mustard powder and sugar and spread over the surface of the fat.
7.Stud the fat with the cloves at each point of the diamond. Finishing off
Preheat the oven to gas mark 6/200c/180c(fan oven)
Place the joint onto a large square of foil and bring the foil up the sides, do not cover the fat, so the joint stays nice and moist during cooking.
Roast for 20-30 mins or until golden and lightly charred. Rest the meat for 30 mins before serving |
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The copyright for this content entitled "Cider Baked Gammon" has been specified by the contributor as:
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This content may not be copied, distributed or adapted by anyone under any circumstances.
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This intel was contributed by hellan
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May, 2012
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