Recipes

Mid Week Marvel; Maple and Mustard Gammon

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This is such a treat for your mid-week supper. I always have a bit of something sweet during the week, especially as I’m trying to lose some pounds and knowing when my next ‘treat’ is due helps me stay on track. Sweet doesn’t have to be cakes, biscuits though does it? This meal will satisfy that itch too!😀

For an extra tasty treat you can roast the veggies in the glaze too!

Ingredients And Method

Unsmoked boneless gammon joint, size depending upon how many your feeding.
2 onions, halved image
2 carrots, unpeeled, cut into 5cm/2in pieces
2 celery stalks, cut into 5cm/2in pieces
4 bay leaves
12 black peppercorns

For the glaze
3 tbsp real maple syrup
2 tbsp Dijon mustard

To serve with glazed roasted vegetables peel as many carrots and parsnips as you think your family need, then cut into large chunks.

1. Place the gammon joint into a large lidded saucepan, cover it with cold water and bring to the boil over a high heat.

2. Remove the way from the saucepan. Add fresh cold water, the onions, carrots, celery, bay leaves and peppercorns and bring to the boil again.

3. Reduce the heat and cover with a lid. Simmer for twenty minutes per 500g/1lb 2oz. (If your pan is not quite large enough to cover the joint completely, turn the gammon over halfway through the cooking time.)

4. Remove the gammon from the water and allow to cool for fifteen minutes.

5. Whilst the gammon is cooling pre-heat the oven to 200C/180C Fan/400F/Gas 6 then line a large roasting tin with aluminium foil. Spray a little oil in the base of a foil lined roasting tray, make sure the foil comes halve way u the side to catch any juices. Start the timer for the veggies for ten minutes.

6. Use a small knife to remove the rind from the gammon joint, leaving as much of the fat intact as possible. Score the fat in a diamond pattern.

7. Whilst the veggies are cooking mix the syrup and mustard together.

8. When the ten minutes for the veggies is up put the gammon in the tray, then thickly coat top and sides of the meat. Roast in the centre of the oven for ten minutes.

9. Then take the joint out and brush the top and remaining side with the rest of the glaze. Use the remainder of the glaze to coat the vegetables too. Return the gammon to the oven for a further 10-15 minutes, rotating the roasting tin so that the opposite side of the gammon faces the back of the oven. If the gammon starts to go too brown cover with tin foil and continue cooking. The gammon is ready when the fat on top is glossy and golden brown.

10. Remove the gammon from the oven and set aside to rest for 15 minutes before carving.

11. Pour any juices that have collected in the aluminium foil into a small pan, and warm through gently. Carve the gammon, serve on a large platter and spoon over the warmed juices .

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