| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Good, Living |
1 |
Servings |
INGREDIENTS
| 1 |
|
1 kilogram p gammon |
| 1 |
|
Carrot, cut in half |
| 1 |
|
Onion peeled & halved |
| 2 |
|
Sticks celery, chopped |
| 2 |
|
Bay leaves |
| 3 |
|
Sprigs fresh thyme |
| 300 |
|
Guinness |
| 6 |
T |
Black treacle |
| 75 |
g |
Light muscavado sugar |
| 3 |
T |
Dijon mustard |
| 3 |
T |
Set honey, Cloves |
| 2 |
|
Oranges, optional sliced |
|
|
halved |
INSTRUCTIONS
Soak the gammon overnight in cold water and drain. Place in a pan with
fresh cold water, bring to the boil and add the vegetables, bay
leaves, thyme and cloves. Simmer for about 1 1/2 hours. 2 Skim if
necessary. Drain & remove the gammon. Peel off the skin, trim and
score the fat. Set the oven to 220c/425f. Mix together the treacle,
sugar, mustard and honey. 3 Spread over the gammon, and place in a
roasting tin. Arrange the sliced halved oranges over the glaze mix,
pour the Guinness around the gammon and place in a roasting tin.
Return to the oven and cook for 25-30 mins until the topping is glazed
and caramelised. Converted by MC_Buster. Recipe by: Good Living
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Our love for God is the heartbeat of our mission.”