Glazed gammon
Serves 6
Ingredients
1000 g gammon joint
20 g softened butter
40 g brown sugar
2 carrots
1 thin leek
150 g celery
1 onion
5 bay leaves
6 cloves
10 crushed juniper berries
125 ml red grape juice
250 ml water
Method
Score the surface of the gammon in a
criss-cross pattern about 2-3 mm deep.
Rub butter and sugar into the cuts.
Dice the carrots, the leek, the celery
and the onion. Mix with the spices and
place in the centre of the universal tray.
Place the gammon joint on top. Pour
the red grape juice and water around
the gammon and cook in the oven,
adding a little water if the vegetables
become too dry.
Sieve the juices and thicken with a little
cornflour mixed with water if necessary.
Slice the gammon and serve with the
gravy.
Recommended settings
H 6x0x H 6x6x H 6x9x
Oven function d
Temperature 150–170
Core
temperature
70
Heating-up
phase
Rapid
Shelf level 1 2 1
Number/type of
bursts of steam
3/time controlled
Amount of water See display
1st burst of
steam
Release after 5 minutes
2nd burst of
steam
Release after 30 minutes
3rd burst of
steam
Release after 55 minutes
Duration 70–90
Meat and poultry
97
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