Gammon is, as a rule, a back side of carcass of a pig, calf, ram. There is also scapular gammon. It is a part of a neck, a shovel and a forearm of an animal. Pork gammons are especially popular with hostesses. Dishes from them turn out tasty, appetizing by sight, and process of preparation is quite available in house conditions.
It is required to you
- pork gammon
- spices and spicery
- fat
- carrots
Instruction
1. There is a set of variations of this dish. Someone bakes gammon in a foil, someone cuts off fat, and someone - isn't present. For giving to gammon of additional taste, pickling and creation of the beautiful glazed crust use various spicery and spices – honey and a refiner syrup, cinnamon and a carnation, ginger and allspice. The recipe given below will allow even to inexperienced hostesses to receive juicy meat with a thin crisp.
2. In two days prior to preparation gammon should be pickled. idle time classical a way – to grate gammon will approach I will merge also a black pepper, to cover all surface with rings of fresh onions, to wrap up in food wrap or a foil and to remove in the fridge.
3. Approximately in the same time it is necessary to put a fat piece in the freezer.
4. Before preparation of gammon, it is necessary to wash, clean and cut several average carrots on equal long bars. Fat is got from the freezer and cut the same as carrots. Some hostesses also lard gammons garlic, but not all like the fact that meat around it when roasting can become green a little, and also gain soft "metal" taste.
5. In meat by a narrow and long knife do longitudinal cuts and in these "pockets" put carrots and fat. It is convenient to use a special needle for a shpigovaniye, but all have it not. It is necessary to stuff gammon quickly as fat is promptly defrozen, so, becomes softer and it can't almost be thrust into "pockets".
6. The oven is warmed to 180 degrees Celsius. Put gammon on previously oiled baking tray, cover with a food foil and bake. Time necessary for roasting, define at the rate of one hour on each kilogram of meat. If you have a special thermometer for meat, then wait it so far will show 140 degrees Fahrenheit or 60 Celsius.
7. In fifteen-twenty minutes prior to final readiness it is necessary to remove a foil from meat and to grease it. It becomes for receiving a beautiful glossy crust. In principle, for an obmazyvaniye there are hundreds of options. Also any kislenky jam – plum, blackcurrant, cranberry – and mustard, the same kislenky apple juice and honey, honey and cinnamon, apricot jam and dried ginger will approach. Choose, being guided by the taste, experiment and you find the "signature" combination of spices.
8. As soon as gammon is ready, get it from an oven and again cover with a foil. Don't hurry to cut it at all! So you will achieve that from it all juice will flow out at once and meat will become dried. Wait for minutes 20 and then start. Such gammon is good and as a main course, and as cold appetizer.