Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, vickys christmas maple cola gammon joint, gf df ef sf nf. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Chickpeas are one of those pantry staples that I almost always have on hand. If you don't have a can or two lurking in a cabinet somewhere, add it to your grocery list immediately. Cook a juicy gammon joint in a cinnamon-spiced stock, then add a sticky syrup and clove sauce and serve in thick slices.
Vickys Christmas Maple Cola Gammon Joint, GF DF EF SF NF is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It is simple, it is fast, it tastes yummy. They are fine and they look fantastic. Vickys Christmas Maple Cola Gammon Joint, GF DF EF SF NF is something that I have loved my whole life.
To get started with this particular recipe, we must first prepare a few components. You can cook vickys christmas maple cola gammon joint, gf df ef sf nf using 12 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Vickys Christmas Maple Cola Gammon Joint, GF DF EF SF NF:
- Prepare 2 kg boneless, unsmoked gammon (ham) joint (4.4 lbs)
- Make ready 2 litres cheap 'fat' cola (8 cups plus 1/3)
- Take 1 onion, peeled and quartered
- Get 1 carrot, thickly sliced
- Prepare 1 cinnamon stick
- Prepare 1/2 tbsp peppercorns
- Get 1 bay leaf
- Take For the Glaze
- Get 150 ml maple syrup (2/3 cup)
- Get 2 tbsp wholegrain mustard
- Prepare 2 tbsp balsamic vinegar
- Prepare 1/8 tsp ground cloves
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Instructions to make Vickys Christmas Maple Cola Gammon Joint, GF DF EF SF NF:
- Put the gammon in a large pan with the onion, sliced carrot, cinnamon stick, peppercorns and bay leaf. If your gammon is from the supermarket and wrapped in a plastic sleeve to help keep its shape, leave it on. It's heat resistant and won't harm you
- Pour the cola in and bring to the boil
- Turn down to low, cover but vent and let gently simmer for 2.5 hours, adding boiling water if the liquid level drops below the top of the gammon joint
- Preheat the oven to gas 5 / 190C /375F and line a roasting tin with foil
- Lift the gammon out of the pan and let settle on a plate while you discard the rest of the pan contents. You can take the plastic off at this point
- Put the gammon into the roasting tin, then trim off some of the fat to leave an even layer. Score in a criss-cross / diamond pattern
- Mix the glaze ingredients together and pour half over the gammon
- Roast for 15 minutes then pour the remaining glaze over and roast another 15 minutes
- Baste and roast a final 15 minutes
- Take out of the oven and let rest in the tin for 10 minutes
- Baste the gammon again with the tray juices before carving
A gammon joint can be cooked by boiling or a combination of boiling and baking. Cooked gammon can be served hot, traditionally with parsley sauce or a sweet cranberry and port relish. It's also equally as delicious cold as part of a buffet with a selection of meats and. Gammon joints are sold at various weights, with or without the bone, smoked or unsmoked. In the past, gammons needed soaking overnight in cold water to remove excess saltiness; nowadays this is generally unnecessary because of modern curing methods - check when buying as some more.
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