Glazed Gammon recipe
information
Cook this two days before.
ingredients
10 lb (4.5 kg) knuckle end gammon joint
whole cloves
5 oz (150 g) soft light brown sugar
2 1/2 tsp dry mustard
5 tbsps pineapple juice
whole cloves
5 oz (150 g) soft light brown sugar
2 1/2 tsp dry mustard
5 tbsps pineapple juice
method
1. Place the joint in a large pan and cover with cold water. Bring to the boil, skim, turn down the heat and simmer gently for 2 1/2 hours. Remove the joint from the pan and cool slightly.
2. Cut off rind and score fat in a diamond pattern. Press cloves into intersections.
3. Combine the sugar, mustard and pineapple juice and mix smoothly, then pour over the fat surface.
4. Place in a roasting tin and bake at Mark 7 (220°C) 425°F for 45 minutes, basting twice.
5. Allow to cool completely and serve cut into thin slices.
2. Cut off rind and score fat in a diamond pattern. Press cloves into intersections.
3. Combine the sugar, mustard and pineapple juice and mix smoothly, then pour over the fat surface.
4. Place in a roasting tin and bake at Mark 7 (220°C) 425°F for 45 minutes, basting twice.
5. Allow to cool completely and serve cut into thin slices.
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