Baked Gammon with Cherry Sauce from The Times Cookery Book by Katie Stewart
One of the traditional methods of cooking gammon is to bake it in a flour and water paste. Using this method, all the gammon juices are retained. Soak the gammon for 24 hours in cold water to cover...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
- Roasting pan
- Oven
- Mixing bowl
- Colander
- Kitchen towel
- Saucepan
- Whisk
- Measuring cup
- Spoon
Ingredients
- 1 tablespoon water
- 1 oz (25 g) sugar
- 1 (1 lb) (450 g) tin cherries
- 1 level tablespoon cornflour
- 1 tablespoon vinegar
- 1 (2½ lb) (1 kg) piece of gammon corner
- Demerara sugar
- 1 lb (450 g) plain flour
- ½ pint (3 dl) water
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
Get recipe ideas by emailMore Like This
Bacon with Mustard Glaze from The Times Cookery Book by Katie Stewart
app.ckbk.com
How to Make the Best Baked Gammon with Sweet Glaze
tastedessert.com
Gammon with Whisky Sauce Recipe
cookitsimply.com
Glazed Gammon with Asian Spices
greatbritishfoodawards.com
Easy Mary Berry Gammon Ham Recipe
britishrecipesbook.co.uk
Baked Gammon Recipe
greatbritishchefs.com
Roast Gammon with Cherry and Red Wine sauce
aninas-recipes.com
How To Cook Your Christmas Gammon or Ham
graigfarm.co.uk