Roast Gammon

Honey Roast Gammon




Servings: 2



Ingredients
1 gammon joint
2 x 300ml bottles of beer or lager
4 generous tablespoons of runny honey
1 tablespoon of cloves
2 litres of chicken & vegetable stock
1/2 a large onion, sliced
70g of closed cup mushrooms, sliced
three or four heaped teaspoons of cornflour, mixed in cold water
2 teaspoons of Herbs de Provence


Recipe
1. Preheat the oven to gas mark 4/190c or 170c in a fan oven.
2. Wash the gammon in cold water for two the three minutes and place in a deep saucepan
and cover with cold water, bring to the boil and drain it. This will remove the salt from
curing.
3. Trim the fat from the gammon and score the top side of the gammon in one direction
and then score across them leaving large diamond shapes and pierce the gammon with
the cloves, putting one clove in each diamond.
4. Place gammon on large trivet above a deep dish filled with the onions and mushrooms.
pour the stock over the top of the gammon and one bottle of beer, collecting all the liquid
beneath the trivet. Put in the oven for 25 minutes.
5. Take the gammon out of the oven and stir the gravy beneath the gammon and mix in
the herbs de provence. Turn the gammon and pour the second bottle of beer over the
top of it. Place it back in the oven for another 25 minutes.
6. Turn the gammon again and stir the gravy if the liquid level has lowered a lot, top it up
with hot water and make sure to stir in any that has stuck to the side of the pan. Put it
back in the oven for a further 20 minutes.
7. Take the gammon out and stab it with a sharp knife, if clear juice run out it is ready (if
not put it back in until clear juices run from it.) turn the gammon so it is clove side up,
spoon the honey of the top of top of the gammon and place back in the oven for ten
minutes.
8. Take the gammon out and put on a plate, cover it with foil loosely and leave it to cool.
Stir the gravy well making sure that you get all of what is stuck to the side well mixed in.
Drain it into a large saucepan and top up with hot water if you need to, bring it to the
boil and stir into a whirlpool,. Slowly stir in the cornflour a little at a time until gravy
reaches the correct thickness.
9. Slice the gammon and serve with Roasted Vegetable Medley minus the radishes and
add boiled green beans.
10. Save the left over gravy and gammon and the next day for lunch have Warm Gammon
Sandwiches.