| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Waitrose1 |
4 |
servings |
INGREDIENTS
| 1 |
|
Waitrose Gammon Joint; smoked or unsmoked, |
|
|
; weighing |
|
|
; approximately 900g |
|
|
; (2lb) |
| 2 |
|
Sweet red peppers; quartered and |
|
|
; deseeded |
| 15 |
ml |
Olive oil; (1tbsp) |
| 30 |
ml |
Sharwood's Hoi-Sin Sauce; (2tbsp) |
| 30 |
ml |
Water; (2tbsp) |
INSTRUCTIONS
Wrap the gammon in foil and roast in a preheated oven 180°C, 350°F, gas
mark 4, for 30 minutes per 450g (1lb) plus 30 minutes. Remove the foil for
the final 30 minutes, and rest the meat for a few minutes before carving.
Meanwhile, cover a baking tray with lightly oiled foil and lay the peppers
skin side up. Brush them with oil and roast in a preheated oven 230°C,
450°F, gas mark 8, for 20-25 minutes or until the peppers are charred.
Place the hot peppers into a plastic food bag and twist the top. Leave for
5-10 minutes. The skins should now be easy to remove. Cut the flesh into
strips.
Blend the Hoi-Sin Sauce with the water and fold in the strips of pepper to
make the sauce.
Carve the gammon and serve with the sauce.
Converted by MC_Buster.
NOTES : Roasting the red peppers for the sauce really brings out their
flavour, and also makes it easier to remove their skins. Leek and potato
cakes and lightly steamed broccoli make good vegetable accompaniments.
Converted by MM_Buster v2.0l.
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