Spiced Gammon With Citrus Cavolo Nero Sauce. Hello friends, today I have a tasty dinner recipe to share with you.
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
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
- 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
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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Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.
This would be my daughter’s fav! Thanks so much for linking up with me at my party #AThemedLinkup 35 for Christmas Recipes, open until December 7 at 12:05 am. Shared on social media.
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Thanks for hosting, great link up 🙂