Sweet spiced gammon

Page 97

Cuisine: English/Scottish | Course Type: Main Courses

(1 review)

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Covering the ham in black treacle and wrapping it in pastry before baking, as this recipe suggests, produces an utterly delicious and moist ham once the casing is cracked open. I tend to add a good amount of star anise to the spice mixture as well - it is very easy to press into cracks in the flesh.

Every recipe I have tried from this book is excellent!

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