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( , Sun 1 Apr 2001, 1:00)
Are you a QOTWer? Do you want to start a thread that isn't a direct answer to the current QOTW? Then this place, gentle poster, is your friend.
( , Sun 1 Apr 2001, 1:00)
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Cheers!
I think you might like this gammon recipe I'm using:
Soak in cold water for 24 hours.
Simmer for 3 hours with 3 bay leaves, lump of ginger, cinnamon stick, corriander seeds, peppercorns, celery & carrot.
Then glaze with honey, smoked garlic, mustard powder & lemon zest.
( , Fri 13 Dec 2013, 21:15, 1 reply, 10 years ago)
I think you might like this gammon recipe I'm using:
Soak in cold water for 24 hours.
Simmer for 3 hours with 3 bay leaves, lump of ginger, cinnamon stick, corriander seeds, peppercorns, celery & carrot.
Then glaze with honey, smoked garlic, mustard powder & lemon zest.
( , Fri 13 Dec 2013, 21:15, 1 reply, 10 years ago)
That sounds good to me
I think the important thing is that the glaze thickens up quickly. Coca Cola ham time next weekend for me
( , Fri 13 Dec 2013, 21:16, Reply)
I think the important thing is that the glaze thickens up quickly. Coca Cola ham time next weekend for me
( , Fri 13 Dec 2013, 21:16, Reply)
With this one you make the glaze separately beforehand, so you know you're happy with the consistency before you use it.
( , Fri 13 Dec 2013, 21:18, Reply)
( , Fri 13 Dec 2013, 21:18, Reply)
I've always ended up boiling mine down before roasting after cooking the ham in it first
Bit more mustard powder and maple syrup in to get it extra chewy
( , Fri 13 Dec 2013, 21:19, Reply)
Bit more mustard powder and maple syrup in to get it extra chewy
( , Fri 13 Dec 2013, 21:19, Reply)
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