Special Gammon Joint
Over a year ago
2,752 views
Ingredients
- 2kg Joint of quality Gammon (middle/fillet end preferably)
- 1 pint dry cider
- 1 tblsp cider vinegar
- 2 Bay Leaves
- 3 star anise
- ½ tsp Black Peppercorns
- 1 tsp allspice
- 1 roughly chopped onion
- 2 Chopped Carrots
- 3 stalks Chopped Celery
- 2 chopped clemintines
- 1 zest of clemintine
- 1 ½ tsp cloves
- 1 tblsp quality runny honey
- 1 tblsp soft dark brown sugar
- 2 tsp whole grain mustard
Accompaniment
SponsoredStoneleigh Vineyards Pinot Noir
Trapiche is situated in the Mendoza region of Argentina. The winery was established in 1883 and they are well known for producing quality wine at affordable prices. This is a great example of Sauvignon Blanc from the Mendoza region. Fresh aromas of grapefruit, crisp blackcurrant leaf, green pepper and grassy back notes. Buy this wine if you like: Dry whites with lively fruit and fragrant aromatics.
Description
A recipe I developed for Christmas this year. Hopefully it will be nice?
Method
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1
1. Soak the gammon joint overnight (unless mild cure).
2. Drain and discard the soaking water. Place the gammon in a large pan and then pour over the cider and enough water to cover the joint.
3. Add all the other ‘boiling’ ingredients to the pan (cider vinegar, bay leaves, star anise, peppercorns, allspice, onion, carrots, celery, clementine, 1/2 tsp cloves). Bring to the boil then reduce the heat and gently simmer for 90 mins (if 2kg). Skim off any scum during the cooking.
4. When cooked, remove the ham from the pan, pat dry with kitchen towel, scrape off any scummy/rusty bits and then place in a roasting tin lined with foil. Let it cool for 15 mins and then peel away the skin (but not fat!).
5. Preheat the oven 190C / 375 F / gas 5.
6. Score diamond shapes on the fat and stud each diamond with a clove.
7. Mix the honey, sugar, mustard & zest. Carefully cover the joint with the mixture.
8.Bake in the oven for 30 minutes or until the glaze has set.
Chef's Tips
-Simmer, dont boil, the gammon!
-Simmer it for 22 mins per 500g.
Regarding separating your ingredients with different headings, -> Login to Mydish in the usual way -> Go to the recipe you have previously uploaded (you can not actually add ingredient headings when you first upload the recipe, sorry). Half way down the recipe details page, to the right hand side see the link Edit This Recipe -> click this link and you will go into edit mode -> In edit mode go to Step 2. Here you will find the facility to add Ingredient Header Name. Now just edit / add as required. Hope that helps, Regards, Team Mydish.
Hello, it was really nice, the balence of spices worked a treat! I have cut down the boiling time a little and halved the zest in the glaze so maybe it will be 5 nicer next time :-)
Hello, please cam you help me? I need to seperate my ingrediants on my recipies with different headings but I dont know how and half the time wont give me the option to do so anyway :-( Thanks for your comment on my gammon!
This sounds amazing - let us know how it turns out.