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Roasted Gammon with Orange, Lemon and Rosemary Glaze
2 / 5
Gas 4-5, 180°C, 350°F
Between 4 and 6 people
Cooking Time Detail:
20 minutes per 450g or ½kg (1lb)
1.35g (3lb) Gammon joint
2x15mlsp (2tbsp) Dark brown sugar
1 Orange, juice and rind
1 Orange, sliced
1 Lemon, juice and rind
1 Lemon, sliced
4 Large sprigs fresh rosemary
3 Large potatoes, peeled and grated
1 Onion, peeled and grated
15ml (1tbsp) Oil
Place the gammon joint in a large saucepan and cover with water. Bring to the boil and simmer for half the calculated cooking time.
(If you don't have a pan large enough to do this, place joint into a deep roast pan pour in 1 litre (2pts) boiling water and cover well with foil. Cook for half the calculated cooking time and then remove the foil)
Pre-heat the oven and prepare the glaze. Heat together the sugar, orange and lemon juice and rind, and 1 sprig of rosemary. Bring to the boil and allow to reduce slightly.
After half the cooking time,remove the joint from the saucepan, drain strip off the rind and score the fat into diamonds. Brush with some of the glaze. Place the orange and lemon slices on top and secure with extra rosemary sprigs.
Place in a roasting tin lined with foil and bake for the remaining cooking time. Re-glaze again. If the meat starts to catch, cover with foil.
Place grated potatoes on a clean tea towel to absorb the moisture. Roll up in the towel and squeeze out any excess moisture.
Place the potato in a bowl and add the onion and season. Combine together. Heat the oil in a large frying pan, take a handful of the potato/onion mixture and cook until golden brown each side, turning carefully.
Alternatively bake in a pre-heated oven Gas 6 200°C 400°F for about 15 minutes until golden
Serve with rosti potato nests and seasonal green vegetables.
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