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Baked Gammon with Ginger and Clementine Glaze
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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 Mon Dec 01 00:00:00 GMT 2003.