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Braised Gammon With Marsala Recipe
|Middle cut lean gammon||1 Kilogram|
|Olive oil||3 Tablespoon|
|Onion||1 Large, sliced|
|Carrots||2 Large, sliced|
|Celery stick||2 , sliced|
Calories 451 Calories from Fat 137
% Daily Value*
Total Fat 15 g23.8%
Saturated Fat 2.9 g14.3%
Trans Fat 0 g
Cholesterol 0.01 mg0%
Sodium 290.4 mg12.1%
Total Carbohydrates 17 g5.7%
Dietary Fiber 2.7 g11%
Sugars 5.4 g
Protein 59 g118.3%
Vitamin A 123.4% Vitamin C 15.7%
Calcium 4.1% Iron 2.9%
*Based on a 2000 Calorie diet
Drain and dry.
Pour Marsala over gammon and leave for several hours, turning at intervals.
When ready to cook, heat the olive oil in a thick saucepan, stir in the onion, carrots, celery and parsley, cover the pan and cook over very low heat for 5 minutes.
Drain the gammon (reserving wine) and lay on top of vegetables, adding the bay leaf and stock.
Cover pan tightly and braise over low heat for 1 1/4 to 1 1/2 hours.
When cooked, skin and slice the gammon and arrange in an ovenproof dish.
Press the vegetables and stock through a strainer or pulverise in an electric blender, add the reserved wine and boil for several minutes; check seasoning and pour over gammon.
Cover, and leave in a cool oven (so that gammon becomes impregnated with the delicious sauce) until ready to serve.
A puree of spinach or sliced and buttered courgettes go well with this.