Bacon with Mustard Glaze from The Times Cookery Book by Katie Stewart
Soak the gammon overnight in cold water, then rinse under running water the next day. Weigh the joint and calculate the cooking time; 20 minutes to the lb (450 g) plus 20 minutes over. Put the gamm...
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Cooking tools:
- Kitchen scale
- Stockpot
- Mixing bowl
Ingredients
- 6 oz (175 g) Demerara sugar
- 1 tablespoon Demerara sugar
- 1 bay leaf
- 10 peppercorns
- 1 (4 lb) (2 kg) middle gammon joint
- juice of ½ lemon
- 3 tablespoons water
- 2 tablespoons made mustard
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