fruity gammon

using up: half a gammon, some manky apples

Continuing in the mission to make space in the freezers, Pete found a small rib of beef, and half a large gammon in the outside one yesterday. The rib is for today’s dinner (yum), and I did this with the gammon:

Put it in the slow cooker skin side down, discovering – with some amazement – that the lid would actually go on. Cut a jaffa orange into quarters, squeezed the juice over the exposed meat, and put the squished segments in the pot. Cut up a wizened apple similarly, and hurled it in. Added half a cinnamon stick, three star anise, and three slices of fresh ginger.

Cooked it on low for about nine hours, I guess, then left it in the water overnight. Will shortly skin it and paint it with a glaze of mustard and maple syrup, then roast it off in the oven (which currently contains a reactive fruit cake, using up some fresh cranberries and dried prunes).

Rib roast experiment details to follow.

One thought on “fruity gammon”

Comments are closed.