1 - 1.5 kg smoked gammon joint, soaked overnight
25 g butter
25 g plain flour
142 ml carton single cream
1 tbsp green peppercorns
25 g butter
25 g plain flour
142 ml carton single cream
1 tbsp green peppercorns
method
1. Drain the gammon joint and place in a roasting bag.
2. Tie loosely with string and cook on MEDIUM, allowing 12 minutes per 500 g; turn the joint over halfway through cooking.
3. Snip a corner from the roasting bag and pour off the juices into a measuring jug.
4. Skim off any fat from the surface and make up to 150 ml with water.
5. Leave the joint to stand for 20 minutes.
6. Meanwhile, place the butter in a bowl and microwave on HIGH for 1 minute.
7. Stir in the flour, then the gammon juices and cream.
8. Cook on HIGH for 2 minutes, stirring every 30 seconds. Add the peppercorns and keep warm.
9. Remove the rind from the joint and carve the meat into slices.
10. Arrange on a warmed serving plate, pour over a little sauce and serve the remaining sauce separately.
2. Tie loosely with string and cook on MEDIUM, allowing 12 minutes per 500 g; turn the joint over halfway through cooking.
3. Snip a corner from the roasting bag and pour off the juices into a measuring jug.
4. Skim off any fat from the surface and make up to 150 ml with water.
5. Leave the joint to stand for 20 minutes.
6. Meanwhile, place the butter in a bowl and microwave on HIGH for 1 minute.
7. Stir in the flour, then the gammon juices and cream.
8. Cook on HIGH for 2 minutes, stirring every 30 seconds. Add the peppercorns and keep warm.
9. Remove the rind from the joint and carve the meat into slices.
10. Arrange on a warmed serving plate, pour over a little sauce and serve the remaining sauce separately.
serving amount
serves: 6
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