Page 440 - YC Cooking School

Kitchen scale

Roasting tray
Meat thermometer
Knife
Basting brush
Kitchen spoons

What to do:

For the gammon

1. Preheat the oven to 160°C (320°F).
2. Place the gammon in a roasting tray and add the cassia, peppercorns, onion and
bouquet garni.
3. Add enough water to fill the tray half way.
4. Cover the tray with foil and roast the gammon for 90 minutes - 2 hours or until the
internal temperature has reached between 65°C and 75°C (149°F and 167°F ). Note:

Stick a meat thermometer into the thickest part of the gammon to determine this.
5. Remove from the oven and cool for 20–30 minutes, leaving the gammon covered.
6. Once it is cool enough to handle, remove the skin, retaining some of the fat
underneath.
7. With a sharp knife, score the gammon lightly by making diagonal cuts across it.
8. Turn up the oven temperature to 200°C (392°F) and return the roasting tray for 15
minutes to crisp up the fat.
9. Now remove the gammon from the oven, brush it with the apricot jam to glaze and
add a sprinkling of chili flakes.
10. Continue cooking for 20-30 minutes, glazing every 10 minutes or so until it is crispy,

golden and sticky.
11. Once the gammon is done, transfer it to a board and allow it to rest for 15-20 minutes
before carving.
12. Serve the gammon alongside the sauce.

For the sauce

1. To turn the delicious pan juices into a sauce, add the vinegar to the roasting tray.
2. Scrape and stir well to deglaze.

3. Taste and if the flavour is too sharp or acidic, stir in a little apricot jam.

© Recipe copyright of Franck Dangereux

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