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The Caterer

Honey and rosemary glazed gammon joints with crackling and sage-and-apple sauce by – Mark Prescott

11 September 2006
Honey and rosemary glazed gammon joints with crackling and sage-and-apple sauce by – Mark Prescott

Ingredients (serves four)

4 x 250g gammon joints
Salt and pepper
Mirepoix (see below)
4tbs honey
4 sprigs rosemary
600ml veal stock

For crackling 100g pork rind
2 large Bramley apples
2 sprigs fresh sage, shredded
Zest and juice of a lemon

For the mirepoix (all roughly chopped) 1 onion
2 carrots
2 sticks celery
2 cloves garlic

Method

Season the gammon joints and sear until evenly brown. Remove from the pan and add the mirepoix. When it starts to colour, return the joints to the pan and add honey and rosemary sprigs. When the honey starts to brown, cover the gammon with good veal stock. Bring to the boil. Skim. Cover with a cartouche and lid, then place in a low oven for about two hours.

When cooked, leave the joints to cool in the braising liquor.

Place the joints in a saucepan and pass the braising liquor over the joint. Heat in a moderate oven, constantly basting to glaze the joints. Serve.

For the crackling, cut the pork skin into strips, season and place on a tray in a hot oven for 25-35 minutes until crisp. Peel, core and deseed the apples, and place in a saucepan with the zest and juice of the lemon.

Cook on a high heat until broken down and cooked through (a little sugar can be added if desired). Finish with sage.

Mark Prescott

Photo © Rob Whitrow

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