Sweet spiced gammon
Cookbook
Page 97
Cuisine: English/Scottish
Course: Main Courses
Reviews
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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!