Difference between revisions of "Gammon"

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==Procedures==
 
==Procedures==
 
+
# Include all ingredients (omitting the glaze ingredients) into a pot.
 +
# Cover with water so ham is completely immersed.
 +
# Bring to boil.
 +
# Turn down to simmer and partially cover.
 +
# Cook for ~3 1/2 hours.
 +
# Warm oven to 200 degrees C.
 +
# Gently remove the ham from the hot water.
 +
# Let it cool a bit.
 +
# Using a sharp knife remove the rind and some of the fat, only leaving a thin layer of fat.
 +
# Score a diamond pattern on the remaining fat, about 2 cm apart.
 +
# Stud each diamond with a clove.
 +
#
  
 
==References==
 
==References==

Revision as of 15:08, 30 October 2012


Description

Baked Gammon [1] [2] is mildly cured English ham, is a sweet meat for the holidays.


Ingredients

  • 6.5kg smoked gammon, with knuckle bone
  • 250 ml red wine
  • water to cover
  • 1 large onion, halved
  • 2 cloves garlic (unpeeled)
  • 1 head fennel, halved
  • 2 star anise
  • 1x15ml tbsp croiander seed
  • 1x15ml tbsp fennel seed
  • 1x15ml tbsp mixed peppercorns

Glaze

  • approx 20 whole cloves
  • 4x15ml tbsp cranberry or redcurrant jelly
  • 1/2 tsp ground cinnamon
  • 1 tsp smoked paprika
  • 1/2 tsp red wine vinegar


Procedures

  1. Include all ingredients (omitting the glaze ingredients) into a pot.
  2. Cover with water so ham is completely immersed.
  3. Bring to boil.
  4. Turn down to simmer and partially cover.
  5. Cook for ~3 1/2 hours.
  6. Warm oven to 200 degrees C.
  7. Gently remove the ham from the hot water.
  8. Let it cool a bit.
  9. Using a sharp knife remove the rind and some of the fat, only leaving a thin layer of fat.
  10. Score a diamond pattern on the remaining fat, about 2 cm apart.
  11. Stud each diamond with a clove.

References

  1. Lawson, Nigella (2008). Nigella Christmas. Alfred A. Knopf Canada. pp. 32-33. ISBN 978-0-307-39774-4. 
  2. Day, Martha (2010). Classic Cooking for Christmas. Anness Publishing Ltd. pp. 38.