Peachey's Preserves » gammon http://peacheyspreserves.co.uk Quality handmade preserves since 2004 Mon, 09 Apr 2012 08:29:13 +0000 en hourly 1 http://wordpress.org/?v=3.1.1 Baked gammon with apricot and Norfolk Ale chutney http://peacheyspreserves.co.uk/2009/09/baked-gammon-with-apricot-and-norfolk-ale-chutney/ http://peacheyspreserves.co.uk/2009/09/baked-gammon-with-apricot-and-norfolk-ale-chutney/#comments Sun, 06 Sep 2009 12:56:10 +0000 Janet Peachey http://peacheyspreserves.provenancesupply.co.uk/?p=40 Enhancing local gammon with Peachey’s Preserves’ aromatic apricot and Norfolk Ale chutney:

Ingredients

  • 1 kg Cannells gammon joint
  • 4 tablespoons Peachey’s Preserves apricot and Norfolk Ale chutney

Recipe

Soak the joint for 24 hours in cold water.

Heat the oven to 160°C. Place the joint on foil and wrap up loosely, sealing edges at the top. Roast for one and a half hours.

Remove from the oven, increase the oven temperature to 220°C, drain off the juices and then cut the outer layer of skin off, retaining the fat underneath. Score the fat with a sharp knife and smear with the chutney. Bake with foil open for a further half hour. Leave to rest before serving.

Recipe card

Baked Gammon with Apricot & Norfolk Ale Chutney - click for full-size version

Baked Gammon with Apricot & Norfolk Ale Chutney - click for full-size version

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