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Method
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1•5kg (3lb) unsmoked gammon joint
1 chopped carrot
2 chopped sticks celery
1 chopped onion
2 clementines, thinly sliced
2 fresh bay leaves
6 black peppercorns
3 sprigs thyme
1 cinnamon stick
4tbsp redcurrant jelly
30ml (2tbsp) port
3tbsp light Muscovado sugar
2 clementines, thinly sliced
1 cinnamon stick
1 clementine
1 tbsp cloves
CLEMENTINE
BAKED GAMMON RECIPE
Put a 1•5kg (3lb) unsmoked gammon joint in a pan and
cover with water.
Add 1 chopped carrot, 2 chopped sticks celery, 1 chopped onion, 1 chopped clementine, 2 fresh bay leaves, 6 black peppercorns, 3 sprigs thyme and 1 cinnamon stick.
Bring to the boil, then simmer for 1 hour.
Drain, discard veg; leave to cool.
Put 4 tbsp redcurrant jelly, 2 tbsp port, 3 tbsp light Muscovado sugar, 1 cinnamon stick and finely grated zest and juice of 1 clementine in a pan
and bubble until syrupy.
Leave to cool.
Method
Preheat the oven to gas 6, 200°C, fan 180°C.
Remove skin from gammon, leaving a 1cm thick layer
of fat over the top. Score fat into diamonds.
Put the joint on a rack in a foil-lined tin. Pour a little cooking liquor into the tin. Brush syrup over meat.
Thinly slice 2 clementines and overlap slices over glaze.
Secure each with a clove.
Bake for 20-30 mins, basting twice with juices, until
sticky and golden.
Leave to cool for 5-10 minutes.
Method
