Asian Glazed Gammon Recipe
Ingredients
4kg boneless gammon joint
500ml chicken stock
3.5L water (enough to cover)
2 dried bay leaves
6 cloves garlic, sliced
60g piece ginger, quartered
1 tsp black peppercorns
3 sprigs fresh thyme
3 sprigs rosemary
6 carrots, washed cut into chunks
2 celery sticks, diced
For the glaze:
2 tbsp honey
3 tbsp dark soy sauce
Juice of half an orange
30g ginger, grated
3 clove garlic, grated
1 red bird's eye chilli
Asian Glazed Gammon Recipe
Method
Place the gammon into a large pot, cover with the stock and water.
Add the bay leaves, garlic, ginger, peppercorns, thyme, rosemary, carrots and celery.
Bring to the boil and simmer for 2½ to 3 hours or until tender.
Remove from stock and leave to cool slightly.
Preheat oven to 200°C.
For the glaze: in a bowl mix the ingredients for the glaze, honey, soy, orange juice, ginger and garlic.
Slit open the birds eye chilli and add just a few of the seeds to the mix and discard the rest of the chilli.
Place the gammon in a roasting tin.
Lightly score the fat and cover with the glaze.
Roast for 20 to 30 minutes until sticky and crisp round the edges.
Ingredients
4kg boneless gammon joint
500ml chicken stock
3.5L water (enough to cover)
2 dried bay leaves
6 cloves garlic, sliced
60g piece ginger, quartered
1 tsp black peppercorns
3 sprigs fresh thyme
3 sprigs rosemary
6 carrots, washed cut into chunks
2 celery sticks, diced
For the glaze:
2 tbsp honey
3 tbsp dark soy sauce
Juice of half an orange
30g ginger, grated
3 clove garlic, grated
1 red bird's eye chilli
Asian Glazed Gammon Recipe
Method
Place the gammon into a large pot, cover with the stock and water.
Add the bay leaves, garlic, ginger, peppercorns, thyme, rosemary, carrots and celery.
Bring to the boil and simmer for 2½ to 3 hours or until tender.
Remove from stock and leave to cool slightly.
Preheat oven to 200°C.
For the glaze: in a bowl mix the ingredients for the glaze, honey, soy, orange juice, ginger and garlic.
Slit open the birds eye chilli and add just a few of the seeds to the mix and discard the rest of the chilli.
Place the gammon in a roasting tin.
Lightly score the fat and cover with the glaze.
Roast for 20 to 30 minutes until sticky and crisp round the edges.
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