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Baked Gammon in Cider
2 x Bay leaves
2 ts Cloves
2 tb Golden syrup
2 tb Demerara sugar
1/2 pt Cider
1 Tn peach halves
Total cooking time: allow 20 minutes per pound plus 20 minutes extra.
Wash the joint, place in a saucepan, cover with water, add the bay leaves
and bring to the boil. Cover and simmer for half total cooking time. Remove
from the pan and discard liquid. Set oven to 375/F or Mark 5. Remove the
skin from joint, score the fat and press in the cloves. Place in a roastina
tin, pour the syrup over the fatty sides and sprinkle with the sugar. Add
1/2 pint cider to the tin and bake for remainder of cooking time. Baste
with the liquid 2 or 3 times. Twenty minutes before the end of cooking time
add the peach halves, reserving the juice, and sprinkle with chopped
chives. When cooked, remove the joint and the peaches. Add the peach juice
to the tin and boil rapidly to reduce to make a sauce; serve separately.
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