what sauce do you cook to go with a Gammon joint?
Discussion
Isn't it traditional to do a white sauce with it? You can then vary it with whatever you fancy...
Take a good knob of butter. Pour in an equal portion of olive oil. Heat. Stir in a couple of tablespoons of white flour - fry until taking on a little colour then add a good chicken stock a bit at a time until you get a thick white sauce. I usually stir in some cream to richen it up and get the right consistency.
If you want you can stir in grated parmesan cheese prior to adding the stock. Or you can stir in finely chopped herbs - parsley is good.
Practice this on a meal for yourself prior to any dinner party extravaganza. And perhaps read through a recipe by any of the TV chefs to get exact measurements - I do it all by "feel"...
Take a good knob of butter. Pour in an equal portion of olive oil. Heat. Stir in a couple of tablespoons of white flour - fry until taking on a little colour then add a good chicken stock a bit at a time until you get a thick white sauce. I usually stir in some cream to richen it up and get the right consistency.
If you want you can stir in grated parmesan cheese prior to adding the stock. Or you can stir in finely chopped herbs - parsley is good.
Practice this on a meal for yourself prior to any dinner party extravaganza. And perhaps read through a recipe by any of the TV chefs to get exact measurements - I do it all by "feel"...
Corin Denton said:
minornut said:
Cider, whole grain mustard and cream
I'd go with that - superb!
Another alternative is to roast in maple syrup and wholegrain mustard.
I'm coming round to your for lunch!
It's even better with a drop or two of Calvados in it. I always use the cider from the cooking liqour.
I'm coming round yours for gammon & scrumpy next time I'm visiting the family
>> Edited by minornut on Wednesday 22 December 10:42
Cumberland Sauce
half a pint of Port
3 tbsp of good quality Redcurrant jelly
1 Orange + a tsp of grated orange rind (use the unwaxed ones)
half a lemon and a tsp of rind - unwaxed again
half a tsp of ground ginger
fresh ground pepper
squeeze juice from the lemon and orange - add to the rest of the ingredients - season to taste - warm gently - dont boil - serve with hot or cold gammon
half a pint of Port
3 tbsp of good quality Redcurrant jelly
1 Orange + a tsp of grated orange rind (use the unwaxed ones)
half a lemon and a tsp of rind - unwaxed again
half a tsp of ground ginger
fresh ground pepper
squeeze juice from the lemon and orange - add to the rest of the ingredients - season to taste - warm gently - dont boil - serve with hot or cold gammon
I always whack the gammon into a large pot with a lid, fill to 3/4 full with a good cider (non of this strongbow rubbish, some real scrumpy. If I can't get to a cider farm then a thatchers or westons cider will do), some chopped up apples, garlic cloves and shallots.
Cook it for a few hours and not only does the meat get a lovely flavour, but the remaining juice can be thickened with cornflour or gravy granules (depending on taste preference) and you have a lovely sauce.
Serve with roasties and veg. Superb!
Oh, and always use unsmoked gammon otherwise the sauce becomes all nasty and salty.
I've have girlfriends who don't like a mouthful of my salty sauce!
hat-coat-door
Cook it for a few hours and not only does the meat get a lovely flavour, but the remaining juice can be thickened with cornflour or gravy granules (depending on taste preference) and you have a lovely sauce.
Serve with roasties and veg. Superb!
Oh, and always use unsmoked gammon otherwise the sauce becomes all nasty and salty.
I've have girlfriends who don't like a mouthful of my salty sauce!
hat-coat-door
jimothy said:
I always whack the gammon into a large pot with a lid, fill to 3/4 full with a good cider (non of this strongbow rubbish, some real scrumpy. If I can't get to a cider farm then a thatchers or westons cider will do), some chopped up apples, garlic cloves and shallots.
Cook it for a few hours and not only does the meat get a lovely flavour, but the remaining juice can be thickened with cornflour or gravy granules (depending on taste preference) and you have a lovely sauce.
Serve with roasties and veg. Superb!
Oh, and always use unsmoked gammon otherwise the sauce becomes all nasty and salty.
I've have girlfriends who don't like a mouthful of my salty sauce!
hat-coat-door
Whoa, best yet!
Get trashed on pig!
brilliant. thanks so much! parents are coming for christmas dinner and i didnt feel up to a turkey and all the trimmings so bought a big gammon joint instead knowing it would be much easier. no idea what to go for sauce-wise now but thanks again for all the replies! and Merry Christmas!
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