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PostPosted: Sun Aug 16, 2009 8:27 am 
Spider Lady
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Location: Staffordshire
Sister in law cooked this for us last night. I'm not a fan of a gammon ham but this was delicious. She said it's not difficult, just a lot of ingredients.
She only did the ham and glaze, not the salsa mentioned on the website.

http://www.bbc.co.uk/food/recipes/datab ... 0783.shtml
For the gammon
3kg/6¾lb gammon (smoked or unsmoked according to preference)
1 litre/1¾ pints pineapple juice
1 litre/1¾ pints apple juice
2 bay leaves
2 star anise
4 allspice berries
1 apple, cut in half
1 orange, peeled, cut in half, pith removed
1 lime, zest only
1 cinnamon stick
7.5cm/3in piece fresh root ginger, peeled

For the marmalade glaze
4 tsp thick-cut orange marmalade
2 tbsp clear honey
1 tsp mixed spice
1 tsp ground ginger
1 tsp freshly ground black pepper

1. For the gammon, bring all of the gammon ingredients to the boil in a large pan. Reduce the heat to a simmer, then cover and simmer for three hours, or until the gammon is cooked through.
2. Meanwhile, for the marmalade glaze, place all of the marmalade glaze ingredients into a pan and heat over a medium heat, stirring well, until the mixture is smooth and well combined.
3. Simmer the mixture for 4-5 minutes, stirring continuously, then remove from the heat and set aside.
4. Preheat the oven to 180C/350F/Gas 4.
5. Transfer the cooked gammon to a roasting tin. (The cooking liquor can be strained and simmered for 20 minutes until thickened to the consistency of a sauce, if desired, to serve with the finished dish.)
6. Remove the skin from the gammon, leaving the underlying layer of fat exposed. Using a sharp knife, score the fat all over in a diamond pattern.
7. Brush the marmalade glaze over the gammon, then bake in the oven for 25-30 minutes, or until the marmalade glaze has turned golden-brown and is sticky, then remove from the oven and set aside on a warm plate to rest.

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PostPosted: Sun Aug 16, 2009 4:56 pm 
Librarian
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Joined: Tue Jan 22, 2008 6:08 pm
Posts: 1121
A good tip also is to soak the gammon in cold water before cooking as this reduces the salt content, nothing worse than gammon that is too salty. The receipe above sounds delicious.


Stephanie.


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PostPosted: Sun Aug 16, 2009 5:31 pm 
Spider Lady
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Joined: Thu Mar 01, 2007 9:23 pm
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Location: Staffordshire
The best bits were the edges. :wink:

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