| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Waitrose1 |
16 |
servings |
INGREDIENTS
| 2 |
|
600 g jars Waitrose Peaches & Cinnamon in |
|
|
; Syrup |
| 30 |
ml |
Clear honey; (2tbsp) |
| 90 |
ml |
Waitrose Raspberry Wine Vinegar; (6tbsp) |
| 20 |
|
Cloves; plus 25-30 for |
|
|
; studding |
| 5 |
ml |
Ground mace; (1tsp) |
| 10 |
|
Black peppercorns |
| 2 |
|
7.5 cm; (3") sticks cinnamon |
| 2 |
|
Strips thinly pared lemon rind |
| 4 |
kg |
Smoked; boneless gammon |
|
|
; joint (8 3/4lb) |
| 1 |
|
450 g jar Waitrose Kumquats & Orange with; also for garnish |
|
|
; Mandarin Brandy |
| 30 |
ml |
Light brown muscovado sugar; (2tbsp) |
| 5 |
ml |
Ground ginger; (1tsp) |
| 30 |
ml |
Waitrose Orange Sauce with Ginger; (2tbsp) |
INSTRUCTIONS
FOR THE SPICED PEACHES
FOR THE GAMMON
FOR THE GLAZE
Drain the peaches and slice each piece into four. Pour the syrup into
a large pan and add the honey, vinegar, spices and lemon rind. Boil
briskly for 5 minutes. Pour over the peaches.
Cool, cover, chill and leave for 24 hours.
Place the gammon in a roasting tin. Spoon 60ml (4tbsp) of the kumquat
brandy-flavoured syrup over the top. Cover and seal with foil. Cook
in a preheated oven 180°C, 350°F, gas mark 4, allowing 55 minutes per
kg (25 minutes per lb) plus 25 minutes.
About 20 minutes before the end of the cooking time, remove from the
oven and increase the temperature to 190°C, 375°F, gas mark 5.
Drain off the juices, remove the string and peel the skin from the
gammon. Using a large, sharp knife score the fat with cuts to form a
diamond pattern.
Mix the glaze ingredients together and spread the mixture over the
gammon fat and stud with the cloves. Return, uncovered, to the oven
for 20 minutes until the surface has turned golden brown.
Bring the peaches to room temperature. Place the meat on a serving
platter and serve cold with a selection of salads.
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