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For the Gammon:

  • Gammon 1.0 kg
  • Onion (roughly chopped) 30.0 g
  • Carrot (roughly chopped) 30.0 g
  • Leek (roughly chopped) 30.0 g
  • Garlic (crushed) 10.0 g
  • Bay leaves 2.0 pc
  • Water 750.0 ml

For the Glaze:

For the Roasted Apple Sauce:

  • Apples 6.0 pc
  • Orange juice 120.0 ml
  • Sugar 80.0 g
  • Butter 15.0 g
  1. For the Gammon:

    • Add all the ingredients into pressure cooker and cook on low for 40 minutes. Once cooked place in oven tray.
  2. For the Glaze:

    • Pre-heat oven to 180 ⁰C. In a pan, bring juice to a simmer, add the jam and Hellmann's Honey & Mustard Salad Dressing. Stir until thick and pour over meat. Roast for 10 minutes at 180 ⁰C.
  3. For the Roasted Apple Sauce:

    • Core and peel apples. Add all of the ingredients and slow roast until apples are soft and tender, then blend until smooth.