Bacon with Mustard Glaze Recipe

Summary

Preparation Time30 MinCooking Time2 Hr 0 Min
Ready In2 Hr 30 MinDifficulty LevelEasy
Health IndexAverageServings8
CuisineCourse
MethodSpeciality
Main Ingredient

Ingredients

 Middle gammon joint4 Pound (2 Kilograms)
 Gammon joint4 Pound (1 Joint, 2 Kilogram)
 Peppercorns10
 Bay leaf1
For the mustard glaze
 Sugar6 Ounce (175 Grams)
 Demerara sugar6 Ounce (175 Gram)
 Lemon1⁄2 , freshly squeezed
 Water3 Tablespoon
 Prepared mustard2 Tablespoon

Nutrition Facts

Serving size

Calories 417 Calories from Fat 68

% Daily Value*

Total Fat 8 g11.7%

Saturated Fat 2.6 g12.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 42.7 mg1.8%

Total Carbohydrates 25 g8.3%

Dietary Fiber 0.33 g1.3%

Sugars 24.3 g

Protein 65 g129.1%

Vitamin A 0.2% Vitamin C 4.8%

Calcium 0.6% Iron 0.77%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. Soak the gammon overnight in cold water.
2. Drain and rinse well.
3. Weigh the cut of meat.
4. Preheat the oven to 350°F (180°C or Gas No. 4) before baking the gammon.

MAKING
5. In a large saucepan, place gammon adding peppercorns, bay leaf and 1 tablespoon of the Demerara sugar to it.
6. Pour in enough cold water to cover the gammon.
7. Heat slowly, about 30 minutes, until water reaches a boil.
8. Reduce the heat and let the gammon cook on a simmer for about 50 minutes
9. In the mean time, make the glaze for the gammon by combining sugar, lemon juice, water and mustard in a saucepan.
10. Simmer, stirring until the sugar dissolves
11. Increase temperature and boil until it turns into syrup.
12. When half-cooked, remove gammon from cooking liquid onto a meat board.
13. Use a sharp knife and a kitchen cloth to hold the meat, slice off the rind.
14. Score a diamond pattern into the fat side.
15. Arrange in a roasting pan.
16. Brush generously with the prepared glaze.

FINALIZING
17. Place the joint on the middle level of the preheated oven.
18. Cook for 40 to 60 minutes or remaining cooking time, basting frequently with the glaze, until the gammon is evenly glazed and golden.
19. Let cool before serving.

SERVING
20. Place on a platter and carve at the tables.
21. Serve with mustard on the side.
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