Glazed baked gammon recipe
information
A dish to serve hot or cold, a glazed gammon joint always looks attractive on the table. For extra effect, garnish the serving platter with drained canned pineapple slices fried in butter and soft brown sugar.
ingredients
1 gammon joint (about 1 1/2 kg (3 lb)), soaked in cold water overnight
6 peppercorns
6 juniper berries (optional)
1 bay leaf
1 onion stuck with a few cloves
2 tbsp honey
12 cloves (approx.)
Watercress to garnish
6 peppercorns
6 juniper berries (optional)
1 bay leaf
1 onion stuck with a few cloves
2 tbsp honey
12 cloves (approx.)
Watercress to garnish
method
1. Drain the gammon and place in a large saucepan with the peppercorns, juniper berries (if using), bay leaf and onion. Cover with cold water and bring to the boil, skimming the scum with a slotted spoon.
2. Lower the heat and simmer gently for about 1 1/2 hours (allowing 25 to 30 minutes per pound) or until tender.
3. Remove from the pan and allow to cool slightly. Cut off the rind and some of the fat. Score the remaining fat in a diamond pattern with a sharp knife, then brush with the honey and stud the diamond shapes with cloves.
4. Place on a rack in a roasting pan and bake in a fairly hot oven (200°C/400°F or Gas Mark 6) for 15 to 20 minutes or until glazed and crisp.
5. Transfer to a hot serving platter, carve into slices and garnish with watercress sprigs. Serve with parsleyed new potatoes and a seasonal green vegetable such as spinach.
2. Lower the heat and simmer gently for about 1 1/2 hours (allowing 25 to 30 minutes per pound) or until tender.
3. Remove from the pan and allow to cool slightly. Cut off the rind and some of the fat. Score the remaining fat in a diamond pattern with a sharp knife, then brush with the honey and stud the diamond shapes with cloves.
4. Place on a rack in a roasting pan and bake in a fairly hot oven (200°C/400°F or Gas Mark 6) for 15 to 20 minutes or until glazed and crisp.
5. Transfer to a hot serving platter, carve into slices and garnish with watercress sprigs. Serve with parsleyed new potatoes and a seasonal green vegetable such as spinach.
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