Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 kilogram gammon
1 carrot -- cut in half
1 onion peeled & halved
2 sticks celery -- chopped
2 bay leaves
3 sprigs fresh thyme
300 milliliters Guinness
6 tablespoons black treacle
75 grams light muscavado sugar
3 tablespoons Dijon mustard
3 tablespoons set honey -- Cloves
2 oranges -- (optional), sliced, halved |
Preparation:
1 Soak the gammon overnight in cold water and drain. Place in a pan with fresh cold water, bring to the boil and add the vegetables, bay leaves, thyme and cloves. Simmer for about 1 1/2 hours.
2 Skim if necessary. Drain and remove the gammon. Peel off the skin, trim and score the fat. Set the oven to 220c/425f. Mix together the treacle, sugar, mustard and honey.
3 Spread over the gammon, and place in a roasting tin. Arrange the sliced halved oranges over the glaze mix, pour the Guinness around the gammon and place in a roasting tin. Return to the oven and cook for 25-30 mins until the topping is glazed and caramelised. |
