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    Gammon Loaf

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    Gammon Loaf

    The reserved meat from a gammon joint is used to make this delicious gammon loaf for a luxurious lunch or buffet dish.

    • Preparation time: 30 minutes plus setting time
    • Cooking time: 2.5 hours approximately
    • Total time: 4 hours 60 minutes 60 minutes 60 minutes 60 minutes


    • 1 litre Waitrose Medium Farmhouse Cider
    • 1 carrot peeled and coarsely chopped
    • 1 onion peeled and coarsely chopped
    • 1 bay leaf
    • 12 peppercorns
    • Waitrose British Half Holiday Smoked Gammon Joint, weighing approximately 1kg - 2kg
    • For the loaf
    • 8 sheets Costa Flat Leaf Gelatine, cut into quarters
    • 1 tbsp white wine or cider vinegar
    • 1 tbsp flat leaf parsley
    • 1 tbsp fresh tarragon


    1. Put the cider, vegetables, bay leaf and peppercorns into a large saucepan and bring to simmering point. Add the gammon and sufficient boiling water to just cover the meat.
    2. Cover the pan and simmer gently for 55 minutes per kilo. Serve the gammon with vegetables of your choice, hot but retain 500ml of the cider stock and 500g of the meat.
    3. Cut the reserved meat into 1cm cubes.
    4. Put 5tbsp of the cider cooking stock into a bowl, add the gelatine and leave for 10 minutes. Heat the remaining stock with the vinegar until simmering, remove from the heat and stir in the gelatine until dissolved. Set aside to cool until the jelly begins to set.
    5. Fold in the diced gammon and herbs, pour into a 900g loaf tin, cover and place in the fridge to set overnight. To turn out, warm the bottom of the tin very slightly and slide a knife around the edge. Serve it with Waitrose Fresh Mayonnaise mixed with wholegrain mustard and some slices of pickled cucumber and capers.

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