How to Roast a Small Gammon to perfection
- 2kg gammon
- 1 chopped onion
- 15 peppercorns
- 1 cup apricot jam
- 1 cup brown sugar
- 1 heaped tsp mustard powder
To cook gammon
Place the gammon in a large pot. Cover with water.
Add one chopped onion, Cloves, and peppercorns.
Now it's time to boil the gammon. Its 20 mins for every ½ kg and an extra 20 minutes
For a 2kg gammon, you will boil for 1 hour and 40 minutes.
Check the water occasionally to make sure gammon is always covered.
1 cup apricot jam
1 cup brown sugar
1 heaped tsp mustard powder
Melt all ingredients in a pot over low heat.
While this is melting, remove any fat from the gammon.
Then slice the top, making it look like diamond shapes.
Place a peppercorn at the edge of every diamond.
Brush some syrup over the top of the gammon.
Cook for about 10 minutes at 180 degrees.
Then remove, brush again with syrup.
Cook for a further 15 minutes. Remove from oven and brush with little syrup.
You can also add fresh cherries or pineapple when roasting.
Prepared, tried, and tested Jennifer Govender Bisnath from The Recipe Hunter: Tried and Tested Recipes From Home Chefs
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Amount Per Serving Calories 269Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 32mgCarbohydrates 70gFiber 2gSugar 53gProtein 1g
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Gammon is the hind leg of pork after it has been cured by dry-salting or brining, which may or may not be smoked. Like bacon, it must be cooked before it can be eaten; in that sense gammon is comparable to fresh pork meat, and different from dry-cured ham like prosciutto