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Marinated Gammon

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Ingredients
  Joint lean smoked gammon 3 1⁄2 Pound (1 1/2 Kilogram)
For the marinade:
  Juniper berries 6
  White wine 1⁄4 Pint (150 Milliliter)
  Pineapple syrup 1⁄4 Pint (150 Milliliter)
  Vinegar 2 Tablespoon
  Black peppercorns 1 Teaspoon
  Olive oil 1 Tablespoon
  Fresh bay leaves 2
For the glaze:
  Demerara sugar 3 Tablespoon
  Mustard powder 1 1⁄2 Teaspoon
For the sauce:
  Arrowroot 2 Teaspoon (Leveled)
  Water 1⁄4 Pint (150 Milliliter)
  Tomato puree 2 Teaspoon
  Sugar To Taste
  Pineapple rings 1⁄4 Cup (4 tbs) (For Garnish)
  Watercress 1 (For Garnish)
Directions

Smoked gammon, with its stronger flavour, is a good choice for this dish, but unsmoked or green bacon can be used, in which case omit the stage of soaking in water.
Place the smoked bacon into a bowl of cold water and leave for 2 to 3 hours then drain.
Mix the ingredients for the marinade in a casserole, add the gammon and leave for 24 hours, turning over once or twice.
Preheat the oven to 1900C/375°F, Gas Mark 5.
Lift the gammon from the marinade; keep this to add to the sauce.
Wrap the gammon loosely in foil and cook for 1 1.4 hours.
Unwrap the gammon, cut away the rind and score (cut) the fat in a neat design.
Blend the Demerara sugar and mustard powder and press into the gammon fat.
Return the joint to the oven with the glazed side uppermost; do not cover.
Cook for a further 25 minutes.
To make the sauce, strain the marinade into a saucepan.
Blend the arrowroot with the water and add to the pan with the tomato puree.
Stir over a moderate heat until the sauce thickens, then add a little sugar to taste.
Serve the gammon hot garnished with pineapple and watercress.
If serving the sauce cold, omit the sugar and add 2 tablespoons redcurrant jelly to the hot sauce.

Recipe Summary

Cuisine: 
European
Course: 
Side Dish
Techniques: 
Marinate
Servings: 
16

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