Barbecue Glazed Gammon Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
| Middle Gammon - 1.5 kg corner | ||
| Cold water | ||
| Peach halves - 1x 411 g, drained and juice reserved | ||
| Bay leaf | 1 | |
| Few black peppercorns | ||
| Reserved peach juice - 3x15 ml spoons | ||
| Demerara sugar - 2x15 ml spoons | ||
| Mustard powder - 1x5 ml spoon | ||
| Worcestershire sauce - 1x 5 ml spoon | ||
| Tomato puree - 1x5 ml spoon | ||
| Vinegar - 1x5 ml spoon | ||
| Cloves | To Taste (For glaze:) | |
| Demerara sugar for peaches - a little | ||
Directions
GETTING READY
1) In the cooker, place the joint and cold water enough to cover the joint, and bring to the boil.
2) Lift out the joint from the cooker and discard the liquid.
MAKING
3) In the cooker, again place the joint and add the drained peach juice, reserving 3 x 15 ml spoons/3 tablespoons peach juice.
4) Add sufficient water to cover the joint but make sure the cooker is not more than half full.
5) Add the bay leaf and peppercorns, which have been crushed in a paper bag with a rolling pin.
6) Place the lid to close the cooker, bring to high pressure and cook for the calculated time.
7) Reduce the pressure quickly.
8) Lift out the joint and allow to cool slightly.
9) Meanwhile, In a saucepan combine the reserved peach juice, demerara sugar, mustard powder, Worcestershire sauce, tomato puree and vinegar.
10) Heat gently until the sugar is dissolved.
11) When the joint is cool enough to handle, strip the skin from the joint.
12) Using a sharp knife, score the fat into a diamond pattern.
13) Stand the joint in a roasting tin, brush liberally with the glaze and stud with the cloves.
14) Bake in the oven for 15 minutes, then remove and pour over any remaining glaze.
15) Put the peach halves around the joint and sprinkle with a little demerara sugar.
16) Continue baking for a further 10 to 15 minutes.
SERVING
17) Cut th meat into thick slices and serve hot with parsleyed new potatoes and sweetcorn.
1) In the cooker, place the joint and cold water enough to cover the joint, and bring to the boil.
2) Lift out the joint from the cooker and discard the liquid.
MAKING
3) In the cooker, again place the joint and add the drained peach juice, reserving 3 x 15 ml spoons/3 tablespoons peach juice.
4) Add sufficient water to cover the joint but make sure the cooker is not more than half full.
5) Add the bay leaf and peppercorns, which have been crushed in a paper bag with a rolling pin.
6) Place the lid to close the cooker, bring to high pressure and cook for the calculated time.
7) Reduce the pressure quickly.
8) Lift out the joint and allow to cool slightly.
9) Meanwhile, In a saucepan combine the reserved peach juice, demerara sugar, mustard powder, Worcestershire sauce, tomato puree and vinegar.
10) Heat gently until the sugar is dissolved.
11) When the joint is cool enough to handle, strip the skin from the joint.
12) Using a sharp knife, score the fat into a diamond pattern.
13) Stand the joint in a roasting tin, brush liberally with the glaze and stud with the cloves.
14) Bake in the oven for 15 minutes, then remove and pour over any remaining glaze.
15) Put the peach halves around the joint and sprinkle with a little demerara sugar.
16) Continue baking for a further 10 to 15 minutes.
SERVING
17) Cut th meat into thick slices and serve hot with parsleyed new potatoes and sweetcorn.
Chef
