Save to your scrapbook
Baked Gammon with Ginger and Clementine Glaze
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Add a traditional baked gammon to your Christmas table. Serve any leftovers warm or cold in sandwiches, or with bubble and squeak for a Boxing Day brunch. There is no need to soak the meat before baking - it is ready to cook.
Use a vegetable peeler to remove the clementine zest and scrape the pith with a small, sharp knife.
Note: Wash hands, equipment and work surfaces thoroughly after handling raw meat.
Typical values per serving:
8.2% fat per serving
This recipe was first published in December 2003.