Saturday, 21 May 2011

Gammon

Gammon
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For the gammon:
4 kg uncooked gammon, bone out or boned , skin off
3 bottles 750 ml size of beer
2 -3 star anise
A few bay leaves
1 onion, peeled and quartered
2 thumb-length of cinnamon
A few blades of mace and / or some herbs - dried will do .
20-25 black peppercorns
14 20 cloves of garlic.

Soak the gammon in water for 2 hours , wash and rinse well .
Place in a large pot , along with all the above ingredients , add enough water to almost cover the leg .
Cook on very low heat , the water should just about simmer ( this will keep it moist )
Boil for 2 hours - you calculate the boiling time @ 30 minutes per Kg .

Remove from the beer- water . Pace in a roasting pan. Use a sharp knife to make diagonal lines across the fat, first one way, and then the other, to form a diamond pattern. Press a clove into the middle of each diamond - about 1 1/12 inches apart .

For the glaze:

1 large tetra pack Orange juice - 300 ml or so . You can use almost any fruity juice .
2 tablespoons of a strong mustard powder or paste .
150-200 gms brown sugar .

In a pan mix the glazing ingredients - cooking till the sugar dissolves .
Place the gammon in a roasting dish . The fat decorated side up .
Pour the glazing liquid over the leg .
Cook at 170 C for 30 minutes . Keep spooning the basting liquid from the pan onto the leg every 10 minutes .
You gammon is ready to eat ! Warmed or at room temperature .

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