Continuing our autumnal fruit theme, Mary has developed this fabulous way of finishing a gammon in the oven. Graham Love grows wonderful fruits up at Greenways Farm near Cowbeech and he cropped some perfectly firm pears that Mary prepared, poached and spiced into the vacuum jars.
The spiced pears are great partners for cheese, scrummy additions to winter fruit salads and we have a great friend who simply reaches for the clotted cream!!
Meanwhile, back to the baked ham –
- 1 ¾ / 2kg gammon piece
- 600ml perry or cider
- 2 fresh bay leaves
- 1 teaspoon peppercorns
- 1 teaspoon juniper berries
- Spiced Sussex pears from stratta!
Cover the gammon with cold water, bring to the boil and skim. Pour in 450ml of perry, add the bayleaf, black peppercorns and the juniper berries and gently simmer for an hour and a half. Lift out of the pan, cut off any string and remove the skin.
Place the joint in a roasting tin, score the fat and press in 3 or 4 quarters of the spiced pears which have been well drained and mashed. Add the remaining perry and a little of the spiced pear juices for basting during the glazing. (oven gas mark 6, 200C for about 20 minutes)
Serve, hot or cold, with a few thin slices of spiced pear.