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Glazed Gammon with Roasted Stuffed Apples
Glazed Gammon with Roasted Stuffed Apples

Festive season is here! Starting you off with a real kicker - #JustDelicious Glazed Gammon with Roasted Stuffed Apples. It’s worth the wait.

Prep Time: 20 min
Cook Time: 2 ½ hrs
Serves: 6

Ingredients:

 

Gammon

 

1.5 kg

Eskort Boneless Gammon

500 ml

Red Grapetiser

62 ml

wholegrain mustard

 

water to cover

50 g

brown sugar

10

black peppercorns

1

bay leaf

2

celery stalks

2

carrots, peeled and chopped

1

onion, peeled and chopped

10-15

cloves

Roasted Stuffed Apples

 

6

medium green apples

 

butter, melted

85 ml

boiling water

5 ml

chicken stock powder

2 slices

white bread, crusts removed

375 g

Eskort Gold Medal Pork Sausages

60 ml

parsley, chopped

15 ml

fresh thyme, chopped

12

pecan nuts, halved


Method:

Gammon

  • Place gammon in a large pot and add all the ingredients except the mustard, brown sugar and cloves.

  • Cover and boil slowly for approximately 60 minutes.

  • Remove the pot from the heat, keeping the lid on, and allow to cool slightly.

  • Preheat the oven to 200° C.

  • Remove the gammon from the pot and remove the rind, leaving the layer of fat.

  • Slice a diamond pattern into the fat layer and stud with cloves.

  • Spread the gammon with the mustard and press the brown sugar into the mustard.

  • Bake until the layer of brown sugar turns caramel brown.

  • Serve warm.

Roasted Stuffed Apples

  • Preheat the oven to 200° C.

  • Halve and pip the apples.

  • Hollow out the apple halves and brush the cut sides with melted butter.

  • Remove the sausage meat from the casings and mix with the bread (pre softened in the chicken stock), parsley and thyme.

  • Fill the apples with the stuffing.

  • Top each apple with a halved pecan nut.

  • Bake for approximately 35 minutes.

  • Serve with the Gammon.

 
Recipe Meal Types: - Festive - Roasts - Entertaining - Banting/banting option
The following products can be used with this recipe:
Eskort Gold Medal Pork Sausages

Gammon Bone Out, Rind On

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