Clementine baked gammon

Clementine baked gammon recipe

8 ratings

A mouthwateringly fruity variation of the classic baked gammon, made with clementines and cloves. See method

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

Ingredients

  • 1·5kg (3lb) unsmoked gammon joint
  • 1 chopped carrot
  • 2 chopped sticks celery
  • 1 chopped onion
  • 1 chopped clementine
  • 2 fresh bay leaves
  • 6 black peppercorns
  • 3 sprigs thyme
  • 1 cinnamon stick
  • 4tbsp redcurrant jelly
  • 30ml (2tbsp) port
  • 3tbsp light Muscovado sugar
  • 1 cinnamon stick
  • 1 clementine, finely grated zest and juice
  • 2 clementines, thinly sliced
  • 1 tbsp cloves

Each serving contains

  • Energy

    1800kj
    430kcal
    22%
  • Fat

    23g 33%
  • Saturates

    8g 39%
  • Sugars

    11g 12%
  • Salt

    5.6g 93%

of the reference intake
Carbohydrate 10.8g Protein 43.8g Fibre 0g

Method

  1. Put a 1.5kg (3lb) unsmoked gammon joint in a pan and cover with water. Add 1 chopped carrot, 2 chopped sticks celery, 1 chopped onion, 1 chopped clementine, 2 fresh bay leaves, 6 black peppercorns, 3 sprigs thyme and 1 cinnamon stick. Bring to the boil, then simmer for 1 hr. Drain, discard veg; leave to cool.
  2. Put 4 tbsp redcurrant jelly, 2 tbsp port, 3 tbsp light Muscovado sugar, 1 cinnamon stick and finely grated zest and juice of 1 clementine in a pan and bubble until syrupy. Leave to cool.
  3. Preheat the oven to gas 6, 200°C, fan 180°C. Remove skin from gammon leaving a 1cm (½cm) thick layer of fat over the top. Score fat into diamonds.
  4. Put the joint on a rack in a foil-lined tin. Pour a little cooking liquor into the tin. Brush syrup over meat. Thinly slice 2 clementines and overlap slices over glaze. Secure each with a clove. Bake for 20-30 mins, basting twice with juices, until sticky and golden. Leave to cool for 5-10 mins.

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