Chilli-spiced gammon

Chilli-spiced gammon recipe

14 ratings

Add a little spice to your gammon this season with this fantastic ham, laced with chilli and spices. See method

  • Serves 8
  • 20mins to prepare, 1hr 30mins to cook and 10mins to cool
  • 410 calories / serving

Ingredients

  • 1·5kg (3lb) unsmoked gammon joint
  • 2.2l (3pt) apple juice or cider
  • 1 carrot, peeled and chopped
  • 2 sticks celery, chopped
  • 1 chopped onion
  • 6 black peppercorns
  • 2 fresh bay leaves
  • 2 star anise
  • 1tsp chilli flakes
  • 1 tsp coriander seeds
  • 1tsp cumin seeds
  • 3tbsp clear honey
  • 1tsp English mustard powder

Each serving contains

  • Energy

    1715kj
    410kcal
    21%
  • Fat

    24g 120%
  • Saturates

    8g 39%
  • Sugars

    6g 6%
  • Salt

    5.6g 93%

of the reference intake
Carbohydrate 5.5g Protein 44.1g Fibre 0g

Method

  1. Put a 1·5kg (3lb) unsmoked gammon joint in a big pan and pour over 2 litres (3 1⁄2pt) apple juice or cider. Add 1 peeled and chopped carrot 2 chopped sticks of celery, 1 chopped onion, 6 black peppercorns, 2 fresh bay leaves and 2 star anise. Bring to the boil, then turn down the heat and simmer for 1 hour. Drain and discard the veg. Leave to cool.
  2. Preheat the oven to gas 6, 200°C, fan 180°C. Use a sharp knife to remove the skin from the cooled meat, leaving a 1cm (1⁄2cm) thick layer of fat over the gammon. Score fat into diamonds.
  3. Put 1 tsp chilli flakes, 1 tsp coriander seeds and 1 tsp cumin seeds in a dry pan and fry for 1-2 minutes. Crush then mix with 3 tbsp clear honey and 1 tsp English mustard powder to make a paste. Spread over the gammon fat.
  4. Put gammon on a rack in a foil-lined roasting tin. Pour a little cooking liquor into the tin. Bake for 25-30 mins, basting now and then. Remove from the oven and rest for 10 minutes before serving thinly sliced.

See more Pork recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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