| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Schwartz, Schwartz1 |
4 |
servings |
INGREDIENTS
|
|
The juice and finely grated zest of 1 |
|
|
; large orange |
|
|
The juice of 1 lemon |
|
|
Approximately 1/2 pint; (300 ml) of extra |
|
|
; orange juice |
| 1/2 |
ts |
Schwartz Whole Cloves; (approximately 12) |
| 1 |
oz |
Demerara sugar; (25g) |
| 4 |
|
Gammon steaks |
| 1 |
tb |
Cooking oil |
|
|
Schwartz Coarse Ground Black Pepper |
| 1/2 |
oz |
Cornflour – mixed with 2 tbs water; (15g) |
| 1 |
oz |
Butter; (25g) |
|
|
Salt |
INSTRUCTIONS
Place the orange zest, juice and lemon juice in a measuring jug. Make up to
3/4 pint (15fl oz) with the extra orange juice. Add the Cloves and sugar
and bring to the boil. Remove from the heat, cover and set aside for
approximately half an hour.
Brush the gammon steaks with oil, sprinkle over the Pepper and grill for
about 5 minutes on each side. Keep warm.
Remove the Cloves from the orange juice. Add the cornflour mixture and
reheat, stirring, until the sauce boils and thickens. Stir in the butter
and pour over the gammon to serve.
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