Friday, 15 March 2013

Marmalade glazed gammon

Gammon has to be one of our top meat choices. It is very tasty and full flavoured, relatively cheap and can go a long way as it is so rich. I have tried many ways of cooking gammon, Nigella's Coca-cola  method, slow cooking in cider, with a mix of veggies....all were tasty but I find that this way just seems more satisfying, needs little work and is very, very store-cupboard friendly. I hesitate to call this a recipe as it is so basic.

Gammon (or bacon joint)
Marmalade - I prefer thick cut

1. Put the gammon into a slow cooker with enough water to cover it and set to cook. I usually go for 9 hours on the slowest setting overnight. (You can simmer it in a pan if you don't have a slow cooker.)
2. Drain the gammon. At this stage it is fully cooked and you could cut it up to eat right away. It doesn't look great though. A final blast in the oven gives the outside a caramelised crust that it hard to resist.
3. Turn the oven right up and put the drained gammon into an ovenproof dish.
4. Boil the kettle and mix about a pint of water into 3-4 tablespoons of marmalade. (Adjust according to how big the joint is and personal taste) pour over the gammon and pop in the oven.
5. It takes about an hour to go gorgeously caramelised. The most important thing to do is to keep an eye on it and keep spooning the the marmalade over the joint and turn the gammon occasionally. You may need to add a bit more water.
6. For the last 10 minutes it is is bit of a game to get the marmalade gooey and coating the gammon deliciously and avoiding the point of no return and blackened sugar. Just keep an eye on it.

Variations on this:
Add some stem ginger to the marmalade for a bit of a kick.
Honey and mustard. (This comes a very close second for me.)

We scoffed it last night with new potatoes cooked in the oven like mini jackets and buttered leeks.

Loads left over so seriously yummy sarnies to look forward to. Very good on a Sunday morning with scrambled eggs on granary bread as well.

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