Gammon With Treacle Bacon Crust
Indulge in a savory-sweet symphony with this delectable recipe featuring succulent gammon infused with a delightful treacle and maple syrup glaze, crowned with crispy bacon. The gammon is gently simmered in a fragrant apple juice bath, while the tender pumpkin roasts to perfection, ready to be enjoyed alongside. Savor the harmonious blend of flavors as you carve into the mouthwatering dish, completing your meal with scoops of soft pumpkin.
— Constant Cookbook
Ingredients
- 3 tbsp treacle
- 3 tbsp maple syrup
- 9 rashers smoked streaky bacon
- 1kg/2lb 4oz gammon
- 750ml/1½fl oz apple juice
- 1 onion
- 3 cloves
- 2 whole star anise
- 2 bay leaves
- 6 peppercorns
- ½ large pumpkin
- and freshly ground saltblack pepper
- 4 tbsp olive oil
- 50g/2oz butter
Instructions
- Preheat the oven to 200C/180C Fan/Gas 6.
- In a bowl, mix together the treacle and maple syrup. Add the bacon and leave to marinade for at least four hours.
- To a large pot, add the apple juice, onion studded with the cloves, the bay, star anise and peppercorns. Finally place the gammon joint in the liquid and simmer with a lid on for 1 hour and 30 minutes.
- Meanwhile cut the pumpkin half in half again.
- Place the pumpkin on an oven dish, skin-side down, and trickle olive oil over. Season with salt and freshly ground black pepper, add a knob of butter in each pumpkin slice and bake in the oven for 45 minutes. When cooked set aside under foil to keep warm.
- When the gammon has cooked, remove from the liquid, place on a baking tray, and then layer the treacle bacon over the top.
- Bake for a further 15 minutes, or until the bacon is crisp.
- Carve the gammon and serve with scoops of soft pumpkin flesh.
Yield
Serves 4-6
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