Roast Gammon
One of my favourite roasts is gammon. I know some people boil them for days in strange and wonderful substances, cola, cider etc and then glaze them in pounds of sugar and various honeys and syrups but I don't. I buy good quality cured ham that is not too salty. I bung it in the oven and cover it in foil to steam. 40 minutes before it is due to come out of the oven I remove the foil and blast the gammon until it has a good colour. I then rest it for at least half an hour, it is so much nicer warm rather than hot (like chicken).
Simple but effective and no hidden points. It is one of my favourite dishes when entertaining, and so many people have commented that it is nice to have gammon that tastes like gammon rather than lots of other flavourings. When I spend a little extra on a nice piece of meat I want to be able to taste it.
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