Roast Gammon with Spiced Ranberry Compote Recipe
Summary
Preparation Time40 MinCooking Time1 Hr 0 Min
Ready In1 Hr 40 MinDifficulty LevelMedium
Health IndexJust EnjoyServings4
Ingredients
| Waitrose Smoked Gammon Joint-weighing approx 1 kg (2 1/4 lb) | ||
| Dark brown sugar | 25 Milliliter (For the glaze:) | |
| Mustard powder | 1.5 Milliliter (For the glaze:) | |
| Ground ginger | 2.5 Milliliter (For the glaze:) | |
| Clear honey | 15 Milliliter (For the glaze:) | |
| Few cloves | ||
| Waitrose Dried Cranberries- 1 x 75 g pack | ||
| Orange | 1 (For the compote:) | |
| Ginger | 150 Milliliter (For the compote:) | |
| Ground ginger | 2.5 Milliliter (For the compote:) | |
| Dark brown sugar | 30 Milliliter (For the compote:) | |
| Arrowroot | 5 Milliliter (For the compote:) | |
| Water | 30 Milliliter (For the compote:) | |
Directions
GETTING READY:
1. Preheat oven to gas mark 4 or 180° C, 350° F.
MAKING:
2. Race the joint in a roasting tin, and cover with foil.
3. Place it in preheated oven and roast for 30 minutes per 450 g (1 lb) plus 30 minutes.
4. In a bowl, mix together glaze ingredients, except cloves.
5. Twenty minutes before the end of the cooking time, increase the oven temperature to 200° C, 400° F, and gas mark 6.
6. Cut string off the joint and peel away the rind.
7. Score the fat into diamonds, stud with cloves and spread glaze over the joint.
8. Return to the oven.
9. Cook uncovered, for 20 minutes, basting once or twice.
10. To make the compote, place the cranberries, orange rind and juice, ginger wine, ginger and sugar in a small pan.
11. Cover and simmer gently for15 minutes until cranberries are tender but not mushy.
12. In a small bowl, mix together arrowroot and water.
13. Add to cranberries and stirring, simmer until mixture thickens slightly.
SERVING:
14. Slice the gammon and serve hot with the compote.
1. Preheat oven to gas mark 4 or 180° C, 350° F.
MAKING:
2. Race the joint in a roasting tin, and cover with foil.
3. Place it in preheated oven and roast for 30 minutes per 450 g (1 lb) plus 30 minutes.
4. In a bowl, mix together glaze ingredients, except cloves.
5. Twenty minutes before the end of the cooking time, increase the oven temperature to 200° C, 400° F, and gas mark 6.
6. Cut string off the joint and peel away the rind.
7. Score the fat into diamonds, stud with cloves and spread glaze over the joint.
8. Return to the oven.
9. Cook uncovered, for 20 minutes, basting once or twice.
10. To make the compote, place the cranberries, orange rind and juice, ginger wine, ginger and sugar in a small pan.
11. Cover and simmer gently for15 minutes until cranberries are tender but not mushy.
12. In a small bowl, mix together arrowroot and water.
13. Add to cranberries and stirring, simmer until mixture thickens slightly.
SERVING:
14. Slice the gammon and serve hot with the compote.
Chef
