| 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 |
ml |
Guinness |
| 6 |
tb |
Black treacle |
| 75 |
g |
Light muscavado sugar |
| 3 |
tb |
Dijon mustard |
| 3 |
tb |
Set honey; Cloves |
| 2 |
|
Oranges; (optional), sliced, |
|
|
; halved |
INSTRUCTIONS
1 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.
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