Glazed ham with onion & ginger marmalade & stir fried cab
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 1 kilogram p gammon | |
| 1 | Carrot; cut in half | |
| 1 | Onion peeled & halved | |
| 2 | Sticks celery; chopped | |
| 2 | Bay leaves | |
| 3 | Sprigs fresh thyme | |
| 300 | millilitres | Guinness |
| 6 | tablespoons | Black treacle |
| 75 | grams | Light muscavado sugar |
| 3 | tablespoons | Dijon mustard |
| 3 | tablespoons | Set honey; Cloves |
| 2 | Oranges; (optional), sliced, | |
| ; halved | ||
Directions
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 1½ hours.
2 Skim if necessary. Drain & 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.
Converted by MC_Buster.
Recipe by: Good Living
Converted by MM_Buster v2.0l.
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