4. GLAZED RED WINE AND CINNAMON GAMMON Recipe serves 6 - 8 Preparation time 25 minutes Cooking time 190 minutes INGREDIENTS For boiling the gammon: 3.5 kg boneless gammon roast 2 onions, peeled and quartered 2 carrots, unpeeled and sliced 2 stalks celery, chopped 4 Robertsons Bay Leaves 12 Robertsons Whole Black Peppercorns 12 Robertsons Whole Cloves For the glaze: 15 ml Dijon mustard 30 ml Flora Gold margarine 125 ml honey 125 ml firmly packed brown sugar 250 ml red wine 1 KNORR Chicken Stock Pot 1 Robertsons Whole Cinnamon stick 5 ml Robertsons Ginger 5 ml Robertsons Mixed Spice 30 Robertsons Whole Cloves 125 ml water METHOD Place the whole gammon into a large pot together with all the vegetables, bay leaves, black peppercorns and cloves Cover with cold water then bring to the boil Reduce the heat and allow to simmer with the lid loosely on for 2 hours 35 minutes (allow 20 minutes simmering time for every 500 g and then an extra 15 minutes at the end) turning over halfway through Remove gammon from the pot and discard the simmering liquid (this will now be too salty to use for anything) Preheat oven to 200C In a saucepan mix together all the ingredients for the glaze except the cloves and water and simmer over a low heat to dissolve the sugar and melt the KNORR Chicken Stock Pot – about 8-10 minutes To prepare the gammon for roasting peel back and remove the rind from the gammon Using a sharp knife, score the fat in diamond cuts and stud with the cloves then place the gammon into a roasting tray Pour the water into the base of the roasting tray then brush with half the glaze then and roast in the oven for 10 minutes uncovered Baste with the remaining glaze and roast for a further 10 minutes Remove from the oven, allow to rest for a few minutes then slice and serve Tip – use the juices in the roasting tray to make a delicious sauce or gravy! L
Posted on: Thu, 22 Jan 2015 12:40:05 +0000
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