Sunday, 1 April 2012

Glazed Gammon

Sunday lunches are starting to become quite popular at Skylark Farmhouse Cafe.
We began a few weeks ago and offered the choice of beef or pork but, since mother's day, have now introduced a 3rd choice - Glazed Gammon.
Very easy to cook and with the right ingredients added to the saucepan a very tasty meat eaten hot or cold.

**First put your 4kg gammon joint in a large saucepan and cover with cold water. Bring to the boil and skim off the scum that comes to the surface. Simmer for 30 minutes then drain off the water. Cover with fresh water and add a 10oz bottle of cider, couple of chopped apples, a chopped onion, few sprigs of thyme and about 20 cloves.
Bring to the boil, reduce heat, cover and simmer for 3hrs.
** Remove the gammon from the liquid and peel off the rind. Score the fat into diamond shapes and drizzle warm golden syrup or honey over the top then sprinkle about 4tbsps of demerara sugar over. Roast in an oven 200 C/400 F/Gas Mark 6, basting occasionally with the cooking liquid for 20 minutes. Serve hot or cold.

** Top Tip** with your left over cooking liquid. Blend with some cooked peas for a tasty Pea and Ham Soup.


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