Sweet spiced gammon

Page 97

Cuisine: English/Scottish | Course Type: Main Courses

(1 review)

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Recipe Review

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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