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Ingredients
- 1 unsmoked, boneless gammon joint (about 2.5kg)
- 1 cinnamon stick
- 1 onion, peeled and halved
- 3 bay leaves
- 20 cloves
For the glaze
- 150ml maple syrup
- 100ml honey
- 1 tbsp of English mustard
- a handful of cloves
Step by step
Get ahead
Make a day ahead. Once the ham is cool, cover with foil on a plate and chill. Bring up to room temperature before serving. The ham will keep, wrapped, in the fridge for 4 days.
- Put the gammon in a large pan with cold water to cover (if it’s not completely covered, turn the gammon over halfway through cooking).
- Add the cinnamon, onion, bay leaves and cloves to the pan and bring to the boil, then turn the heat down, cover and simmer for around 1½ hours, skimming the surface every so often to remove the scum that rises. Top up with water during cooking if you need to. Remove the pan from the heat and strain off the liquid (you can save this for soups).
source:https://www.sainsburysmagazine.co.uk/recipes/christmas/maple-and-honey-roast-ham
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