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Braised Gammon With Marsala

  Middle cut lean gammon 1 Kilogram
  Marsala 1 1⁄2 Tablespoon
  Olive oil 3 Tablespoon
  Onion 1 Large, sliced
  Carrots 2 Large, sliced
  Celery stick 2 , sliced
  Parsley sprigs 2
  Pepper 1
  Bay leaf 1
  Stock/Water 3 Cup (48 tbs)

Soak the gammon overnight in cold water.
Drain and dry.
Pour Marsala over gammon and leave for several hours, turning at intervals.
When ready to cook, heat the olive oil in a thick saucepan, stir in the onion, carrots, celery and parsley, cover the pan and cook over very low heat for 5 minutes.
Drain the gammon (reserving wine) and lay on top of vegetables, adding the bay leaf and stock.
Cover pan tightly and braise over low heat for 1 1/4 to 1 1/2 hours.
When cooked, skin and slice the gammon and arrange in an ovenproof dish.
Press the vegetables and stock through a strainer or pulverise in an electric blender, add the reserved wine and boil for several minutes; check seasoning and pour over gammon.
Cover, and leave in a cool oven (so that gammon becomes impregnated with the delicious sauce) until ready to serve.
A puree of spinach or sliced and buttered courgettes go well with this.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
30 Minutes
Cook Time: 
90 Minutes
Ready In: 
120 Minutes

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 453 Calories from Fat 150

% Daily Value*

Total Fat 17 g26%

Saturated Fat 3.2 g16.1%

Trans Fat 0 g

Cholesterol 1.7 mg0.6%

Sodium 366.6 mg15.3%

Total Carbohydrates 13 g4.2%

Dietary Fiber 2.8 g11.1%

Sugars 5.4 g

Protein 63 g126.2%

Vitamin A 123.6% Vitamin C 16%

Calcium 4.6% Iron 3%

*Based on a 2000 Calorie diet

Braised Gammon With Marsala Recipe