Christmas gammon

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Christmas gammon Christmas gammon Christmas gammon Christmas gammon

Nutritional Information

Calories
1632Cal.
Carbs
23g.
Fat
126g.
Protein
107g.
Cook
2 hour 30 min
Servings
12

Ingredients

Swine okorok
700 gr
Cloves
20 pcs
Water
6 l
Salt
1/2 cup
Sugar
1/2 cup
Cinnamon
2 pcs
Ground caraway seeds
2 tbsp
Dried Basil
2 tbsp
Garlic
1 head
Grated Ginger
2tsp
Orange zest
2 pcs
Orange Juice
1 l
Honey
3 tbsp
Mustard
3 tbsp

Directions

Christmas gammon, step 1
We make a marinade. In 6 liters of water add sugar, salt, 2 sticks of cinnamon, caraway seeds, 10 sticks of cloves, dried basil, a head of garlic, grated ginger, zest and orange juice. See above for the amount of ingredients. Put ham in all this marinade and leave it for 3-4 days in a cold place.
Christmas gammon, step 2
After 3-4 days, we take out a ham from the marinade, put it on the advance and wrap it in several layers of foil. In a preheated oven to 160 degrees, put a ham. After 15 minutes, increase the temperature to 180 degrees and after 10 minutes to 200 degrees and leave this temperature after 3 hours, this is necessary so that the meat gradually warms up.
Christmas gammon, step 3
After 3 hours, remove the meat from the oven, remove the foil and prepare a coating of honey and mustard. We cut the upper fat with a net, coat the ham and decorate with cloves. We put in the oven a browning mode (if you do not have such a mode, put the meat on the very top and open the oven slightly), as soon as the ham was browned, it can be served to the table.
Enjoy your meal!
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