Cidered Glazed Gammon Recipe

You will need.....       4 lb. piece boned and rolled gammon

                               1 quart dry cider

                               For the topping :

                               4 oz. demerara sugar

                               1 level tablespoon dry mustard

Preparation Time      For the spiced peaches :

20 minutes                15 oz. can peach halves

                               1 oz. demerara sugar 

Cooking Time            1/4 level teaspoon cinnamon

1 hour 40 minutes       2 tablespoons peach juice

                               4 tablespoons cider vinegar

Oven setting             mustard and cress

425ºF;  Gas Mark 7

                            

The day before cooking soak bacon joint in cold water over-night. Next day, take out of water and put in a large pan. Add cider and enough fresh cold water to cover. Bring to boil, cover and simmer very gently, allowing 20 minutes per pound. When cooked, removed from pan, cool slightly and peel off skin.

 

Mix together sugar and mustard. Pat mixture on fat surface of bacon and score surface in diamond shapes. Put joint in a meat tin, cover lean meat with foil. Brown joint in hot oven for about 15 minutes. Brush with a little melted butter during browning to give a rich golden color.

 

Drain peaches. In a large, shallow pan dissolve sugar with cinnamon, peach juice and vinegar. Add peach halves, cut sides downwards, cover and poach gently for 15 minutes. Arrange peaches and mustard and cress round bacon, Serve hot or cold.   Serves 6.

 

Quick Tip

 

Take care to simmer bacon joints slowly. Rapid boiling causes shrinkage and toughens the meat fibers. The last cutting from the bacon joint gives excellent flavor to chicken and meat dishes.

 

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