One of my favourite things my mum cooked when I was little was baked glazed gammon with parsley sauce, potatoes and leeks. Mmmm just thinking about it makes me hungry now. This classic recipe contains dairy, wheat and sugar – so the challenge to make the recipe Free From and tasty – I think I cracked it.So firstly I sought out some advice from Delia to get some tips on baking gammon… (see Delia recipe)
Things you need: Gammon, Agave Nectar, fresh ginger and cloves.
- Soak the gammon either over night in water or added to a saucepan and cover with cold water, bring to the bowl then remove gammon from the pan.
- In a baking tray place two very large pieces of foil and arrange one lengthways and the other widthways, put the gammon in the centre of the foil and fold to seal (leaving room around the gammon for air to circulate).
- Bake the gammon in a preheated oven – 20 minutes per pound (450 g) – that is 4 hours for a 12 lb (5.4 kg) piece or 4 hours 40 minutes for a 14 lb (6.3 kg) piece.
- 30 minutes before the end of the cooking time, remove the gammon and increase the heat to gas mark 7, 425ºF (220ºC).
- Sounds odd but now peel off all the skin from around the gammon, leaving the layer of fat below in tact.
- Score the fat making a diamond pattern. Stud a clove into the centre of each diamond shape.
- Smother with my special dressing, in a small bowl mix some finely chopped fresh ginger with a large squeeze of Agave Nectar. This alternative glaze will give the gammon a fantastic golden colour and a lovely sweet/spicy taste.
Return the gammon to the tin and bake for a further 30 minutes or until it is a glazed. Leave to rest before serving.
I served my baked glazed gammon warm with potatoes and leeks/courgettes in a dairy FREE white sauce (top tip if using soya milk loosen and flavour the white sauce with a big squeeze of lemon and season to taste). If you are looking for a change to the normal Sunday roast give this recipe a try – it might not be exactly what my mum made but its taste just as good.