Braised Gammon RecipeOrigin: Britain Period: Traditional |
Ingredients:
1/2 a whole gammon joint (about 3.5kg), either the bottom or knuckle end 
Braised Gammon Preparation:Method:Place the gammon in a large bowl, cover with plenty of water and set aside to soak over night. The following day, drain the gammon then place in a large pan along with the vegetables and herbs. Add just enough cold water to cover then bring to a boil, reduce to a simmer and cook for 75 minutes (20 minutes per kg). Remove the gammon from the pan and peel off any rind. Transfer the meat to a braising pan or a deep flame-proof casserole then add the stock, tomatoes and mushrooms. Cover with a tight-fitting lid then transfer to an oven pre-heated to 170°C and cook for the same amount of time that the gammon was simmering before (75 minutes). Once done, transfer the gammon to a warmed serving dish. Strain the liquid into a saucepan, bring to a boil and reduce by at least 2/3 (it should be thick and glaze like). Brush the resultant thick liquid over the gammon then add the rich brown stock and sherry to the liquid remaining in the pan. Bring to a boil and reduce slightly. Turn into a sauce boat and serve as a gravy to accompany the meat. |
printer-friendly version|
Not the Recipe you were after? Try our Comprehensive Recipe Search: Add Celtnet Recipe: Braised Gammon to your online bookmark site: 
|
|
More British recipes... More European recipes... More recipes for Stews... More recipes for Meat... More recipes for Pork... More ham recipes... More braising recipes... |
Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you. |
One Million People CampaignIf you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation! Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now! As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today! |
Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.
Other recipes with pork and vegetables as primary ingredients: Sauce Rouennaise Baked Whiskey-glazed Ham Pork Stroganoff Xarém Patina de Cucurbitis Pyaz Bhajia II Sharbat Adas Shchi Postniye Ragoût of Turkey Choucroute Garnie Chilli Barbecue Sauce Tahitian Fish Ceviche Aliter Caroetas Plantain Brownies Shin of Beef Braised in Wine Spaghetti Con Formaggio Provençal Pizza Chicken Venezia Shin of Venison Braised in Wine Chicken Cacciatore Stir-fried Pork with Bamboo Shoots Chevre au Vin Lamb-burgers Beetroot Soup Horn of Plenty Mushrooms and Red Bell Pepper Sauté Creamy Chicken and Rice Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!
Couldn't find what you were looking for? Search the web:
