Twice-Cooked Gammon with Clementine & Honey Glaze, Lay The Table
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Twice-Cooked Gammon with Clementine & Honey Glaze

Twice-Cooked Gammon with Clementine & Honey Glaze, Lay The Table

Very simple, very effective, very cheap and very delicious hot or cold. Thats the Verdict on this fantastic  Twice-Cooked Gammon with Clementine & Honey Glaze recipe. The rolled gammon joint cost me a fiver (for 1.5kg) and the two tablespoons of honey cost a few pence. And cooking couldnt be simpler: a few hours in the slow cooker, then half an hour in the oven. Bish, bash, bosh.

Ive served this with a mustardy potato salad, made by boiling new potatoes, then mixing them with some finely chopped onion, 2 tbsp Dijon mustard and 2 tbps mayonnaise.

Serves 2-4, with loads leftover for sandwiches and salads

1.5 kg gammon. I bought mine from the indoor market in Darlington. Check with the butcher whether it needs to be soaked in water for a few hours to remove excess salt. Mine didnt.
3-4 clementines (or satsumas, or tangerines), peeled and broken into segments
200ml water
2 tbsp honey (I used Greek Thyme Honey, from fruit and nuts specialists Carpo, but any will suffice)

Twice-Cooked Gammon with Clementine & Honey Glaze, Lay The Table

1. Put the gammon, clementine segments and water into a slow cooker and cook on LOW for 4-5 hours, until the gammon is very tender. Remove from the cooker and drain the stock into a small saucepan, through a sieve.

2. Add the honey to the stock and bring to a fierce boil. Reduce by three-quarters until you have a sticky syrup.

3. Preheat the oven to 180C/Gas 4. Put the gammon in a roasting tin and spoon the syrup over the joint. Put in the oven and cook for 20-30 mins, basting the gammon with syrup every now and then.

Twice-Cooked Gammon with Clementine & Honey Glaze, Lay The Table

4. Remove from the oven and leave to rest, then carve into chunks and serve with the potato salad.

Twice-Cooked Gammon with Clementine & Honey Glaze, Lay The Table
Twice-Cooked Gammon with Clementine & Honey Glaze, Lay The Table
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Hi, I am Norbert Lacle former internacional chef and vice president of AB Universal LLC. I have found that cooking calms me down and relaxes me (at least mostly, sometimes it drives me crazy!) And that it even makes me happy and satisfied from time to time.

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