If you want to surprise the guests with a festive and tasty meat dish - make the pork gammon covered with honey and mustard glaze. The pork baked according to this traditional British recipe is good also in hot, and cold.
It is required to you
- 5 kg of a green pork ham;
- 2 tablespoons of dry mustard;
- 4 tablespoons of liquid honey;
- carnation for ornament.
- For a brine:
- 4 l of water;
- 200 g of salt;
- 100 g of sugar;
- peppercorn;
- cinnamon stick;
- tsp of seeds of caraway seeds;
- 5-7 pbuton of a carnation;
- 2 bulbs;
- 4 segments of garlic,
- ginger root half.
Instruction
1. Prepare a brine - dissolve salt, sugar in water, add a spoon of peppercorn, cinnamon, caraway seeds seeds, a little гвоздичек, the chopped onions, the crushed garlic and a root of ginger. Bring to the boil, filter, cool and wet meat in this solution. Pork has to be shipped in a brine completely. Leave the wetted gammon in the fridge per day, and it is two better.
2. One couple of hours prior to preparation, pull out pork in a brine from the fridge that meat got room temperature. Shift it in a dish with high boards. Carefully close gammon a foil at the edges and from above, having left a small air layer. Put meat in the warmed oven. Bake at a temperature of 220 °C - 230 °C within one and a half hours.
3. Pull out pork from an oven and carefully exempt from a foil. Leave meat for several minutes that it cooled down a little. Prepare mustard and honey glaze. For this purpose mix honey with powder of mustard and part to dense homogeneous mass. Lay out the cooled-down gammon on a cutting board and accurately cut the top layer of fat "network".
4. Grease all gammon by means of a silicone brush with glaze. For ornament thrust carnation sticks.
5. Transfer the prepared piece to a dish and again put in the warmed oven. Bake pork of open about 25 minutes. During this time gammon will beautifully be reddened from above and on each side. Get ready gammon, cool a little and cut on thin slices. By tradition, the pork baked according to this recipe is served with apple or cranberry sauce. Don't cut all piece at once, the cut pork quickly will dry and will lose juice.
6. You store gammon in the fridge, having densely inwrapped in a foil. Cold this meat perfectly is suitable for sandwiches.