1 1/2 kg (3 lb) Middle leg of gammon (ham), soaked overnight in cold water and drained
for the sauce
2 Tbs Sugar
4 Tbs Water
2 Tbs Clear honey
2 Tbs Rice wine or dry sherry
2 tsp Cherry brandy
2 tsp Cornflour (cornstarch) blended with 3 Tbs water
4 Tbs Water
2 Tbs Clear honey
2 Tbs Rice wine or dry sherry
2 tsp Cherry brandy
2 tsp Cornflour (cornstarch) blended with 3 Tbs water
method
1. Half-fill the lower part of a large steamer with boiling water. Put the gammon (ham) in the upper part and place the steamer over moderate heat. Steam the gammon (ham) for 2 1/4 hours. Remove the steamer from the heat and set the gammon (ham ) aside until it is cool enough to handle.
2. When it is cool enough to handle, cut it into 1/2 cm (1/4 in) thick slices. Arrange the slices decoratively on a heatproof serving dish.
3. To make the sauce, combine all the sauce ingredients in a small saucepan and bring to the boil, stirring constantly. Remove from the heat and pour over the ham slices. Put the serving dish in the top part of the steamer and return the steamer to moderate heat. Steam the meat and sauce for 5 minutes.
4. Remove the steamer from the heat and carefully remove the dish from the steamer. Serve at once.
2. When it is cool enough to handle, cut it into 1/2 cm (1/4 in) thick slices. Arrange the slices decoratively on a heatproof serving dish.
3. To make the sauce, combine all the sauce ingredients in a small saucepan and bring to the boil, stirring constantly. Remove from the heat and pour over the ham slices. Put the serving dish in the top part of the steamer and return the steamer to moderate heat. Steam the meat and sauce for 5 minutes.
4. Remove the steamer from the heat and carefully remove the dish from the steamer. Serve at once.
serving amount
6 - 8 servings
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