Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 1 sm joint of gammon weighing about 1 kg soaked it necessary
- 50 x mm piece fresh ginger root
- 3 Tbsp. honeycup or possibly dijon mustard
- 4 Tbsp. fresh white breadcrumbs
- 1 x salt and freshly grnd black pepper cloves
Direcciones
- Aga equipmentsmall roasting tin on second or possibly third set of runners in roasting ovendepending on the shape of the joint
- Place the gammon in a suitable pan on an upturned metal lid or possibly old heatproof saucer this stops the bottom of the joint from drying out.
- Cover with fresh cool water and bring to the boil on top of the aga.
- Cover the pan and cook on the floor of the roasting ovenfor 30 min then transfer to the floor of the simmering ovenfor a Further 1 1/2 hrs.
- Coarsely grate the ginger then squeeze the juice from it.
- Beat the juice into the mustard till well blended you might like to add in 2 tbsp of dernerara sugar if you are using dijon mustard to sweeten the crust.
- Stir in the breadcrumbs and season lightly.
- Remove the gammon from the pan and pull or possibly trim away the skin.
- Score the fat and place the joint in the small roasting tin.
- Press the crust into the fat and stud it with a few cloves.
- Cook for 10 min in the roasting ovenuntil proportionately browned.
- Stand the joint for 10 to 15 min before caning.
- I quite often cook a small piece of gammon if the are having a quiet weekend on our own it provides a good meal for us and there is usually sufficient left over for sandwiches or possibly a quick monday meal like gammon and cracked wheat risotto (qv).
- Serves 4
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 18g | |
| Recipe makes 4 servings | |
| Calories 34 | |
| Calories from Fat 7 | 21% |
| Total Fat 0.81g | 1% |
| Saturated Fat 0.11g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 177mg | 7% |
| Potassium 29mg | 1% |
| Total Carbs 5.46g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.52g | 0% |
| Protein 1.39g | 2% |
