May 26, 2019
January 15, 2019

Chilli-spiced gammon recipe

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placed a 1·5kg (3lb) unsmoked gammon joint in a big pan and pour over 2 litres (three 1⁄2pt) apple juice or cider. upload 1 peeled and chopped carrot 2 chopped sticks of celery, 1 chopped onion, 6 black peppercorns, 2 fresh bay leaves and a couple of megastar anise. deliver to the boil, then turn down the warmth and simmer for 1 hour. Drain and discard the veg. leave to chill.
Preheat the oven to gas 6, 200°C, fan one hundred eighty°C. Use a sharp knife to eliminate the pores and skin from the cooled meat, leaving a 1cm (1⁄2cm) thick layer of fat over the gammon. score fats into diamonds.
placed 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 blend with three tbsp clean honey and 1 tsp English mustard powder to make a paste. spread over the gammon fat.
put gammon on a rack in a foil-covered roasting tin. Pour a bit cooking liquor into the tin. Bake for 25-30 mins, basting now and then. take away from the oven and relaxation for 10 mins before serving thinly sliced.


  • 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
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