1.5—1.8 kg (3 — 4 lb) middle gammon joint
15 ml (1 tbsp) brown sugar
6 peppercorns
2 bay leaves
15 ml (1 tbsp) brown sugar
6 peppercorns
2 bay leaves
For the spiced peaches
425 g (15 oz) canned peach halves in syrup
45 ml (3 tbsp) wine vinegar
30 ml (2 tbsp) brown sugar
a small piece of root ginger
6 cloves
2 allspice berries
25 mm (1 in) piece of cinnamon stick
45 ml (3 tbsp) wine vinegar
30 ml (2 tbsp) brown sugar
a small piece of root ginger
6 cloves
2 allspice berries
25 mm (1 in) piece of cinnamon stick
For the glaze and garnish
60 ml (4 tbsp) of the spiced peach syrup
30 - 45 ml (2 - 3 tbsp) Demerara sugar
whole cloves
30 ml (2 tbsp) redcurrant jelly
watercress sprigs
30 - 45 ml (2 - 3 tbsp) Demerara sugar
whole cloves
30 ml (2 tbsp) redcurrant jelly
watercress sprigs
method
1. Prepare the spiced peaches. Drain the peach syrup into a small saucepan, add the vinegar, sugar and spices, cover and simmer very gently for 15-20 minutes, until well spiced. Put the peaches in a bowl, strain the syrup over, cover and leave overnight.
2. Next day, soak the gammon joint in cold water for 3 hours. Then drain, weigh the joint and calculate the cooking time, allowing 44 minutes per kg /20 minutes per lb, plus 20 minutes.
3. Put the joint in a deep saucepan, cover with cold water, and add the brown sugar, peppercorns and bay leaves. Bring slowly to the boil, cover and simmer for 30 minutes less than the calculated cooking time.
4. Heat the oven to 200°C (400°F) gas 6. Drain the joint and carefully peel off the rind. Score the fat into diamond shapes with a sharp knife.
5. Place the joint in a deep ovenproof casserole, fat side up, and spoon over 60 ml (4 tbsp) of the spiced peach syrup. Press the Demerara sugar evenly over the surface and stud each diamond with a clove.
6. Bake the joint uncovered in the oven for the rest of the cooking time until the surface is richly golden, basting now and then. Heat the spiced peaches in the remaining syrup in a covered flameproof dish, in the oven.
7. Place the gammon on a heated serving dish. Surround with watercress and peach halves, cut side up, and spoon 5 ml (1 tsp) redcurrant jelly into each peach.
2. Next day, soak the gammon joint in cold water for 3 hours. Then drain, weigh the joint and calculate the cooking time, allowing 44 minutes per kg /20 minutes per lb, plus 20 minutes.
3. Put the joint in a deep saucepan, cover with cold water, and add the brown sugar, peppercorns and bay leaves. Bring slowly to the boil, cover and simmer for 30 minutes less than the calculated cooking time.
4. Heat the oven to 200°C (400°F) gas 6. Drain the joint and carefully peel off the rind. Score the fat into diamond shapes with a sharp knife.
5. Place the joint in a deep ovenproof casserole, fat side up, and spoon over 60 ml (4 tbsp) of the spiced peach syrup. Press the Demerara sugar evenly over the surface and stud each diamond with a clove.
6. Bake the joint uncovered in the oven for the rest of the cooking time until the surface is richly golden, basting now and then. Heat the spiced peaches in the remaining syrup in a covered flameproof dish, in the oven.
7. Place the gammon on a heated serving dish. Surround with watercress and peach halves, cut side up, and spoon 5 ml (1 tsp) redcurrant jelly into each peach.
serving amount
serves 8 — 12
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