1 kg - 1.25 kg gammon joint
50 g dark muscovado sugar
2 tbsp Dijon mustard
2 tbsp dry cider
50 g dark muscovado sugar
2 tbsp Dijon mustard
2 tbsp dry cider
method
1. Preheat the oven to 180°C, 350°F, Gas Mark 4.
2. Weigh the gammon joint, place in a roasting tin, cover with foil and cook for 30 minutes per 500 g plus 30 minutes extra.
3. 45 minutes before the end of the cooking time, blend together the sugar, mustard and cider.
4. Carefully remove the gammon from the oven. Peel off the skin, leaving the fat in place.
5. Score the fat into diamonds and pour over the sugar mixture.
6. Return to the oven and cook for the remaining time.
2. Weigh the gammon joint, place in a roasting tin, cover with foil and cook for 30 minutes per 500 g plus 30 minutes extra.
3. 45 minutes before the end of the cooking time, blend together the sugar, mustard and cider.
4. Carefully remove the gammon from the oven. Peel off the skin, leaving the fat in place.
5. Score the fat into diamonds and pour over the sugar mixture.
6. Return to the oven and cook for the remaining time.
serving amount
serves: 4 - 6
rate this recipe
10.0
out of 10
3 users have helped to rate this recipe.
|
1 comments
| |||
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
