MIDDLE CUT GAMMON RECIPES

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OVERNIGHT ROAST GAMMON RECIPE - DELICIOUS. MAGAZINE



Overnight roast gammon recipe - delicious. magazine image

Sweet, salty, sticky ham isn’t just for the weekend. Our trick? Cook it long and slow in the oven and serve for a midweek supper. Then, use the leftovers in our ham, potato and pea pie. Want something speedier? How about our grilled gammon steaks, ready in 35 minutes.

Provided by The delicious. food team

Total Time 13 hours 25 minutes

Prep Time 15 minutes

Cook Time 13 hours 10 minutes

Yield Serves 6 (with leftovers)

Number Of Ingredients 9

2kg British free-range boned and smoked gammon joint
500ml medium-dry cider
2 tbsp dijon mustard
2 tbsp demerara sugar
Watercress to serve
For the parsley sauce
150-200ml half-fat crème fraîche
Large handful fresh flatleaf parsley, chopped
1 tsp English mustard, plus extra to serve

Steps:

  • Heat the oven to 240°C/220°C fan/gas 9. Cut 2 sheets of foil, roughly 60cm in length, and lay one over the other to make a cross. Sit the ham in the centre, then gather up the foil around it, folding the edges of the foil to seal tightly, leaving a gap at the top. Set on a wire rack in a deep roasting tin, then pour the cider through the gap and over the ham. Seal the gap, then cover the whole tin with another layer of foil, scrunching it tightly around the edges to seal tightly. Transfer to the oven and cook for 40 minutes.
  • Turn down the oven to 110°C/90°C fan/gas ¼. Slow-cook the ham for 12 hours (see Make Ahead).
  • Unwrap the gammon and discard the cooking juices (these will be very salty). Turn up the oven to 220°C/200°C fan/gas 7. Put the gammon on a baking tray lined with foil. Cut away the skin, leaving a good layer of fat, then pat dry with kitchen paper (this ensures a crisp, golden exterior). Brush with the dijon mustard and sprinkle over the sugar. Bake for 25-30 minutes until it has deep golden brown crust.
  • For the sauce, heat the crème fraîche, parsley, English mustard and any cooking juices from the second bake in a medium pan until warmed through.
  • Slice half the gammon and divide among 4 plates. Serve with the watercress and parsley sauce.

Nutrition Facts : Calories 389kcals, FatContent 24.1g (8.9g saturated), ProteinContent 36.1g, CarbohydrateContent 6.7g (6.2g sugars), FiberContent 0.2g

GLAZED GAMMON WITH PARSLEY & CIDER SAUCE - BBC GOOD FOOD



Glazed gammon with parsley & cider sauce - BBC Good Food image

When you want to do something different for Christmas, this glazed ham makes a wonderful alternative to turkey

Provided by Nick Nairn

Categories     Dinner, Main course

Total Time 6 hours 30 minutes

Yield 16

Number Of Ingredients 15

4 ½kg joint middle-cut gammon or lightly smoked bacon
900ml/1½ pints dry cider
2 onions , quartered
2 large carrots , halved
3 fresh bay leaves
a handful of parsley stalks
6 cloves
8 peppercorns
2 oranges , halved, to garnish
8 tbsp fine-cut whisky marmalade
500ml milk
100g fresh parsley , stalks reserved and leaves chopped
2 bay leaves
50g plain flour
100ml/3½ fl oz double cream

Steps:

  • Instead of soaking the ham overnight to get rid of excess salt, follow my short-cut method.Weigh the joint and calculate the poaching time, allowing 25 minutes for every 450g/1lb, and put the joint in a very large pan. Cover with cold water and bring to the boil, then drain off all the water.
  • Pour 600ml/1 pint of the cider into the pan and then pour in enough cold water to cover the joint. Add the onions, carrots, bay leaves, parsley stalks, cloves and peppercorns. Bring slowly to the boil, turn down the heat, then cover and simmer very gently for the calculated time. Allow the joint to cool in the stock (overnight is ideal).
  • Preheat the oven to 180C/gas 4/ fan 160C. Lift the joint out of the stock, then strain the stock and measure 500ml/18fl oz. Strip the rind off the joint and score the fat in a diamond pattern. Put the joint in a heavy roasting tin (if it’s wibblywobbly, prop it up with a wad of scrunched-up foil), pour over the remaining cider and braise in the oven for 45 minutes to 1 hour, basting frequently until beginning to brown. If the pan becomes dry, splash in some cider or water to cover the bottom of the tin.
  • Meanwhile, start the sauce. Put the milk, parsley stalks and bay leaves into a saucepan, bring to the boil and leave to infuse for as long as you have.
  • Remove the joint from the oven and raise the temperature to 200C/gas 6/fan 180C. Put the orange halves around the joint. Melt the marmalade, brush it generously all over the gammon and oranges, then return to the oven for 10 minutes to glaze. Lift the gammon and oranges on to a serving dish, cover and keep warm while you finish the sauce.
  • Sprinkle the flour into the roasting tin and scrape and stir around to mix with the juices. Place on the hob and cook for a couple of minutes, stirring, to cook out the flour.Gradually pour in the measured stock and whisk well. Now add the strained infused milk and bring to the boil, then turn down the heat and simmer for 10 minutes. Strain into a clean saucepan, stir in the chopped parsley leaves and cream, then heat through gently and check the seasoning. Pour into a warm jug and serve with the joint.

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    8. Spoon ½ a ladleful of the gammon stock into the pan you used to make the glaze, scrape up all the sticky bits from the bottom and pour into the tray, ensuring all the gammon and pineapple is coated. Roast for a further 20 minutes, or until beautifully glazed, basting with the glaze every 5 minutes.
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