Marinated Gammon Recipe
Ingredients
| 1.5 kg/3 1/2 lb joint lean smoked gammon | ||
| Juniper berries | 6 (For the marinade:) | |
| 150 ml/1/4, pint white wine | ||
| 150 ml/1/4 pint pineapple syrup | ||
| Vinegar | 2 Tablespoon (For the marinade:) | |
| Black peppercorns | 1 Teaspoon (For the marinade:) | |
| Olive oil | 1 Tablespoon (For the marinade:) | |
| Bay leaves | 2 (For the marinade:) | |
| 3 tablespoons Demerara sugar | ||
| Mustard powder | 1 1/2 Teaspoon (For the glaze:) | |
| Arrowroot | 2 Teaspoon (Leveled) (For the sauce:) | |
| 150 ml/1.4 pint water | ||
| Tomato puree | 2 Teaspoon (For the sauce:) | |
| Sugar to taste | ||
| Pineapple rings | ||
| Watercress | ||
Directions
Smoked gammon, with its stronger flavour, is a good choice for this dish, but unsmoked or green bacon can be used, in which case omit the stage of soaking in water.
Place the smoked bacon into a bowl of cold water and leave for 2 to 3 hours then drain.
Mix the ingredients for the marinade in a casserole, add the gammon and leave for 24 hours, turning over once or twice.
Preheat the oven to 1900C/375°F, Gas Mark 5.
Lift the gammon from the marinade; keep this to add to the sauce.
Wrap the gammon loosely in foil and cook for 1 1.4 hours.
Unwrap the gammon, cut away the rind and score (cut) the fat in a neat design.
Blend the Demerara sugar and mustard powder and press into the gammon fat.
Return the joint to the oven with the glazed side uppermost; do not cover.
Cook for a further 25 minutes.
To make the sauce, strain the marinade into a saucepan.
Blend the arrowroot with the water and add to the pan with the tomato puree.
Stir over a moderate heat until the sauce thickens, then add a little sugar to taste.
Serve the gammon hot garnished with pineapple and watercress.
If serving the sauce cold, omit the sugar and add 2 tablespoons redcurrant jelly to the hot sauce.
Place the smoked bacon into a bowl of cold water and leave for 2 to 3 hours then drain.
Mix the ingredients for the marinade in a casserole, add the gammon and leave for 24 hours, turning over once or twice.
Preheat the oven to 1900C/375°F, Gas Mark 5.
Lift the gammon from the marinade; keep this to add to the sauce.
Wrap the gammon loosely in foil and cook for 1 1.4 hours.
Unwrap the gammon, cut away the rind and score (cut) the fat in a neat design.
Blend the Demerara sugar and mustard powder and press into the gammon fat.
Return the joint to the oven with the glazed side uppermost; do not cover.
Cook for a further 25 minutes.
To make the sauce, strain the marinade into a saucepan.
Blend the arrowroot with the water and add to the pan with the tomato puree.
Stir over a moderate heat until the sauce thickens, then add a little sugar to taste.
Serve the gammon hot garnished with pineapple and watercress.
If serving the sauce cold, omit the sugar and add 2 tablespoons redcurrant jelly to the hot sauce.
Chef
