Sugar and Mustard Glazed Gammon with Plum Chutney by Wendy Gudgeon
Ingredients: (Serves 6 plus)
1 unsmoked rolled gammon joint 1.5 kg. approx.
1 onion, peeled and roughly chopped 2 doz. whole black peppercorns 2 doz. cloves 2 bay leaves 2 tblspns dark brown sugar 1 tblspn English mustard
•
Place the gammon in a large saucepan with the onion, peppercorns and bay leaves. Cover with cold water. Bring to the boil then simmer for 1 hour.
• Remove from the water, cut off the string and remove the skin.
•
Score the fat diagonally in two directions to make diamond patterns. Insert a clove into the centre of each one. Spread the mustard over the joint and pat the brown sugar over the top.
• •
Place in a roasting tin lined with foil and bake at 190C/Gas 5 for ½ hour, basting once or twice, until golden brown.
Serve hot or cold with plum chutney •
Plum Chutney (Makes about 6lb) 1.4 kg (3lb) ripe plums 3 large onions 450g cooking apples 450g raisins 450g demerara sugar 450g soft brown sugar 2 doz. whole cloves 1 litre malt vinegar 3 cloves garlic, crushed 2 tspns. ground ginger 2 tblspns. salt 2 tspns. cinnamon 1 tspn. mixed spice
•
Halve the plums, remove the stone and place in a large saucepan or preserving pan. Peel, core and fi nely chop the apples and onions and add to the pan. Add the rest of the ingredients. Bring to the boil then turn down to simmer and cook gently for 2½ hours approx. stirring occasionally. Remove from the heat.
Pour into warm jars while still warm, seal and label.
• Can also be made with damsons and is very good with cold meats and cheeses.
Wendy Gudgeon Tel: 01786 824 487
wendygudgeon@yahoo.co.uk www.wendygudgeon.co.uk 62
Nominated Catering Finalists at The Scottish Wedding Awards 2016 To advertise in thewire t. 07720 429 613 e. fi
ona@thewireweb.co.uk
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