Glazed gammon
Serves 6
Ingredients
1000 g gammon joint
20 g softened butter
40 g brown sugar
2 carrots
1 thin leek
150 g celery
1 onion
5 bay leaves
6 cloves
10 crushed juniper berries
125 ml red wine
250 ml water
Method
Score the surface of the gammon in a
criss-cross pattern about 2-3 mm deep.
Rub butter and sugar into the cuts.
Dice the carrots, the leek, the celery
and the onion. Mix with the spices and
place in the centre of the universal tray.
Place the gammon joint on top. Pour
the red wine and water around the
gammon and cook in the oven, adding
a little water if the vegetables become
too dry.
Sieve the juices and thicken with a little
cornflour mixed with water if necessary.
Slice the gammon and serve with the
gravy.
Settings
Oven function Moisture plus d
Number/type of
bursts of steam
3
Temperature 150 - 170 °C
Amount of water approx. 300 ml
Shelf level 2
1st burst of steam 5 minutes after
starting the
programme
2nd burst of
steam
After another 10
minutes
3rd burst of steam After another 30
minutes
Duration 70–90 minutes
If using the food probe, set the core
temperature to 70 °C.
Recipes
155
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