Method
Adjust oven rack to one below the middle and preheat
the oven to 160°C.
Remove the elasticised ‘net’ from the gammon. Place
meat on a bed of onions in a heavy based ovenproof
saucepan or oval roaster with lid.
Add bay leaves and peppercorns. Dissolve Stock Powder
in water together with sugar. Pour over the meat.
Cover with lid and bake for 2 ½ hours. Turn off the oven
and leave gammon to cool in the liquid.
Set the oven temperature to 190°C.
Use a small, sharp knife to peel away the skin, leaving
the fat layer behind. Slice into the fat layer to form a
diamond pattern. Push a clove into the middle of each
diamond. Spread the marmalade over the fat layer.
Bake until the marmalade layer turns caramel brown.
Serve thinly sliced. Outstanding on sandwiches the next
day.
Mandarin or orange Garnish
Slice the fruit, skin on, into 3 mm thick slices. Lay out on
a baking paper lined baking tray. Brush generously with
marmalade. Bake at 190°C until nicely browned.
Presentation
Push a carving fork deeply into the thinner end of the
gammon. Garnish with a bouquet of fresh bay leaves or
thyme. Slice gammon thinly and serve hot or at room
temperature.
The marmalade citrus are served on the side.
AgriKultuur |AgriCulture
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