This Gammon recipe comes from my mother in law. We have had it done this way every Christmas since I met my husband 45 years ago.
SHEELAGH'S GAMMON
Ingredients:
Gammon
Cider
Brown Sugar
Dry Mustard
Water
Butter
Apple Cider Vinegar
Cinnamon
Large Tin of Peaches
Method:
Soak Gammon overnight (I don't bother to do this). Cover and boil for 20 minutes per 500gms with a bottle of cider added to the water.
Top up with water as needed.
Remove.
Rub with 1 teaspoon dry mustard and 2 teaspoon brown sugar.
Dot with butter and brown for 15 minutes.
Sauce:
2 - 3 tablespoons apple cider vinegar
Little dry mustard
1 - 2 teaspoon cinnamon
1 tablespoon brown sugar
Large tin of peaches and juice
Simmer for 15 minutes and pour over sliced gammon.
SHEELAGH'S GAMMON
Ingredients:
Gammon
Cider
Brown Sugar
Dry Mustard
Water
Butter
Apple Cider Vinegar
Cinnamon
Large Tin of Peaches
Method:
Top up with water as needed.
Remove.
Rub with 1 teaspoon dry mustard and 2 teaspoon brown sugar.
Dot with butter and brown for 15 minutes.
Sauce:
2 - 3 tablespoons apple cider vinegar
Little dry mustard
1 - 2 teaspoon cinnamon
1 tablespoon brown sugar
Large tin of peaches and juice
Simmer for 15 minutes and pour over sliced gammon.
Serve at room temperature.
Lyn Staples – Norgarb Properties
Cell: +27 (0)82 846 0739
Office: +27 (0)21 674 1120
Fax: +27 (0)21 774 4927
Email: lyn@norgarb.co.za
Web: www.norgarbproperties.co.za
Cell: +27 (0)82 846 0739
Office: +27 (0)21 674 1120
Fax: +27 (0)21 774 4927
Email: lyn@norgarb.co.za
Web: www.norgarbproperties.co.za