Gammon with Plum Glaze
I find gammon an economical cut especially as it is so handy to have in the fridge the next day for salads and sandwiches. Cooking it in Ginger Beer boosted with extra fresh ginger allows the cooked meat to absorb moisture and great flavour.
- Serves: 6 - 8
- OCCASION: Festive season
- Recipe Category: Meat pork
- Products in this recipe:
You Will Need:
Ina’s Tip
If using a bigger gammon and a bigger pot you may have to add water if the liquid is not enough.
Method:
Adjust oven rack to one below the middle and preheat the oven to 160 °C.
Place meat on a bed of onions in a heavy based ovenproof saucepan or oval roaster with lid.
Add bay leaves and peppercorns and sliced ginger.
Pour over ginger beer to nearly cover the meat.
Cover with lid and bake for 3 hours. Turn off the oven and leave gammon to cool in the liquid.
When cool enough to handle, remove the elasticised net.
Use a small sharp knife to peel away the skin, leaving the fat layer behind. Put the meat back into the cooking liquid and leave overnight or for a couple of hours to absorb more moisture. Slice horizontal lines into the fat layer.
Turn the oven up to 200 °C.
Spread the Plum Glaze over the fat layer.
Bake and baste until the gammon turns a dark caramel brown, ± 15 minutes.
Serve warm or at room temperature, thinly sliced.
Gammon with Plum Glaze
I find gammon an economical cut especially as it is so handy to have in the fridge the next day for salads and sandwiches. Cooking it in Ginger Beer boosted with extra fresh ginger allows the cooked meat to absorb moisture and great flavour.
- Serves: 6 - 8
- OCCASION: Festive season
- Recipe Category: Meat pork
- Products in this recipe:
You Will Need:
Method:
Adjust oven rack to one below the middle and preheat the oven to 160 °C.
Place meat on a bed of onions in a heavy based ovenproof saucepan or oval roaster with lid.
Add bay leaves and peppercorns and sliced ginger.
Pour over ginger beer to nearly cover the meat.
Cover with lid and bake for 3 hours. Turn off the oven and leave gammon to cool in the liquid.
When cool enough to handle, remove the elasticised net.
Use a small sharp knife to peel away the skin, leaving the fat layer behind. Put the meat back into the cooking liquid and leave overnight or for a couple of hours to absorb more moisture. Slice horizontal lines into the fat layer.
Turn the oven up to 200 °C.
Spread the Plum Glaze over the fat layer.
Bake and baste until the gammon turns a dark caramel brown, ± 15 minutes.
Serve warm or at room temperature, thinly sliced.