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Spiced Gammon With Citrus Cavolo Nero Sauce

Spiced Gammon With Citrus Cavolo Nero Sauce.

Hello friends, today I have a tasty dinner recipe to share with you.

Spiced Gammon With Citrus Cavolo Nero Sauce

Prep: 20 minutes

Cook: 2 hours Serves 6

You Will Need:

1.25kg unsmoked gammon joint

2 tbsp honey

1 tsp mixed spice

1 tsp wholegrain mustard

1 tbsp oil

200g pack shredded cavolo nero

2 tsp cornflour

200ml chicken stock

Zest and juice 1 orange

Zest and juice 1 lemon

100g cranberry sauce

Spiced Gammon With Citrus Cavolo Nero Sauce
Spiced Gammon With Citrus Cavolo Nero Sauce

How To Make:

1.) Place the gammon in a large saucepan and cover with cold water. Bring to the boil, cover and simmer for 1 hour 45 minutes, topping up with boiling water as required.

2.) Preheat the oven to 200oC, gas mark 6.

3.) Drain the gammon and place in a roasting tin, cut off the skin but keep a layer of fat and score the fat in a diamond design. Mix the honey, mixed spice and mustard together and brush over the whole joint. Bake for 15-20 minutes.

4.) Meanwhile, heat the oil in a large frying pan and fry the cavolo nero for 3 minutes. Blend the cornflour with the stock, zest and juices of the orange and lemon. Stir into the pan with the cranberry sauce and bring to the boil, stirring until thickened, simmer for 1-2 minutes until just tender.

5.) Serve the cavolo nero sauce with the gammon and new potatoes.

Cooks Tip:

The cavolo nero sauce is perfect to serve with left over roast turkey and sausages, or use with other cold meats for a quick supper dish.

What do you think of this Spiced Gammon With Citrus Cavolo Nero Sauce Recipe?

Do you fancy making some?

Recipe courtesy of Discover Great Veg.

Spiced Gammon With Citrus Cavolo Nero Sauce

Spiced Gammon With Citrus Cavolo Nero Sauce
Course Main Course
Prep Time 20 minutes
Cook Time 2 hours
Servings 4
Author Discover Great Veg.

Ingredients

  • 1.25kg unsmoked gammon joint
  • 2 tbsp honey
  • 1 tsp mixed spice
  • 1 tsp wholegrain mustard
  • 1 tbsp oil
  • 200g pack shredded cavolo nero
  • 2 tsp cornflour
  • 200ml chicken stock
  • Zest and juice 1 orange
  • Zest and juice 1 lemon
  • 100g cranberry sauce

Instructions

  • Place the gammon in a large saucepan and cover with cold water. Bring to the boil, cover and simmer for 1 hour 45 minutes, topping up with boiling water as required.
  • Preheat the oven to 200oC, gas mark 6.
  • Drain the gammon and place in a roasting tin, cut off the skin but keep a layer of fat and score the fat in a diamond design. Mix the honey, mixed spice and mustard together and brush over the whole joint. Bake for 15-20 minutes.
  • Meanwhile, heat the oil in a large frying pan and fry the cavolo nero for 3 minutes. Blend the cornflour with the stock, zest and juices of the orange and lemon. Stir into the pan with the cranberry sauce and bring to the boil, stirring until thickened, simmer for 1-2 minutes until just tender.
  • Serve the cavolo nero sauce with the gammon and new potatoes.

The cavolo nero sauce is perfect to serve with left over roast turkey and sausages, or use with other cold meats for a quick supper dish.

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