Gammon With Spiced Marmalade Glaze And Two Zingy Salsas
This delicious recipe features succulent gammon glazed with a sweet and sticky marmalade glaze. Served with vibrant and fresh pineapple salsa and a zesty beetroot and apple salsa, this dish is bursting with flavor and is sure to impress your dinner guests. Perfect for a special occasion or Sunday roast, this dish combines savory and sweet elements to create a mouthwatering meal that will leave everyone satisfied. Enjoy the harmonious blend of flavors and textures in this delightful dish!
— Constant Cookbook
Ingredients
- 3kg/6¾lb gammon
- 1 litre/1¾ pints pineapple juice
- 1 litre/1¾ pints apple juice
- 2 bay leaves
- 2 star anise
- 4 allspice
- 1 apple
- 1 orange
- 1 lime, zest
- 1 cinnamon
- 7.5cm/3in piece fresh root ginger
- 4 tsp thick-cut orange marmalade
- 2 tbsp clear honey
- 1 tsp mixed spice
- 1 tsp ground ginger
- 1 tsp freshly ground black pepper
- 2 bunches watercress
- 1 medium-sized fresh pineapple
- ½ cucumber
- ½ medium fennel
- 1 red chilli
- 4 tsp golden caster sugar
- 2 tbsp raspberry
- 4 fresh beetroot
- 2 large dessert apples
- 1 lime, zest
- 4 tbsp chopped fresh mint
Instructions
- For the gammon, bring all of the gammon ingredients to the boil in a large pan. Reduce the heat to a simmer, then cover and simmer for three hours, or until the gammon is cooked through.
- Meanwhile, for the marmalade glaze, place all of the marmalade glaze ingredients into a pan and heat over a medium heat, stirring well, until the mixture is smooth and well combined.
- Simmer the mixture for 4-5 minutes, stirring continuously, then remove from the heat and set aside.
- Preheat the oven to 180C/350F/Gas 4.
- Transfer the cooked gammon to a roasting tin. (The cooking liquor can be strained and simmered for 20 minutes until thickened to the consistency of a sauce, if desired, to serve with the finished dish.)
- Remove the skin from the gammon, leaving the underlying layer of fat exposed. Using a sharp knife, score the fat all over in a diamond pattern.
- Brush the marmalade glaze over the gammon, then bake in the oven for 25-30 minutes, or until the marmalade glaze has turned golden-brown and is sticky, then remove from the oven and set aside on a warm plate to rest.
- For the pineapple salsa, in a bowl, mix together the pineapple, cucumber, fennel and chilli until well combined.
- Heat the sugar and vinegar in a non-reactive pan until the sugar has dissolved and the mixture is well combined. Drizzle the mixture over the pineapple mixture and stir well to combine.
- For the beetroot and apple salsa, place the chopped beetroot and apples into a bowl and mix well.
- Add the lime juice and zest and stir well to coat the beetroot and apple in it.
- Add the chopped mint and mix well.
- To serve, place a handful of watercress into the centre of each of six serving plates. Carve the gammon into thick slices and place two slices onto the watercress. Place a spoonful of each salsa alongside the gammon. Drizzle the sauce around the edge of each plates, if using.
Prep Time
PT30M
Yield
Serves 6
Comments
No comments found.