Serves 8
EASY
GREAT VALUE
Preparation: 1 hour
Cooking: 2½ hours
small brown onions 4–6, halved
celery 2 sticks, chopped
carrots 2, chopped
bay leaves 6
whole peppercorns 1 T
Woolworths Ready to Cook traditional bone-in beechwood-smoked gammon 4 kg (bake for 30 minutes per kg)
water 11/2litres
For the Champagne-poached peach glaze:
Woolworths MCC 21/2cups
Woolworths cranberry jelly 1 x 155 g jar
light brown sugar 100 g
bay leaves 3
lemon, 1/2juiced ripe peaches 6, halved
1 Preheat the oven to 160°C. To make the gammon, place the onions, celery, carrots, bay leaves and peppercorns in a deep roasting pan. Place the gammon on top and add enough water to come three-quarters up the inside of the pan. Cover with 2–3 layers of tightly fitting baking paper and tin foil and roast for 2 hours. Remove from the heat and allow to rest under the foil until ready to glaze. Reserve the cooking liquid for the gravy (see p 98).
2 Meanwhile, make the poached peach glaze. Place the ingredients in a saucepan and bring to a simmer. Poach the peaches for 10 minutes, then turn off the heat and allow to stand for 10 minutes. Remove the peaches and set aside for serving. Reduce the juices by half until sticky.
3 Remove the skin from the gammon using a sharp knife, carefully pulling back the rind and making small strokes with the knife to release the rind and peel it right off, leaving ½ cm of fat. Score the fat.
Bu hikaye Woolworths TASTE dergisinin November/December 2021 sayısından alınmıştır.
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Bu hikaye Woolworths TASTE dergisinin November/December 2021 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Giriş Yap
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