This slow cooked gammon shank is meltingly tender and has a very slight sweet hint of cherry. It went down very well hot and is delicious cold with a good blob of Frugally Well cherry ketchup.
Ingredients:
1 500g gammon shank
1 tbsp honey
Enough water to cover
Fresh garden herbs, I used marjoram, fennel, sage, thyme, rosemary and French tarragon
A handful of fresh cherries or from a jar or tin (or even cherry jam would work)
1 tbsp white wine vinegar
1 tsp cinnamon powder
S&P
Method:
In a pan that just about houses your gammon cover it with the water, any herbs and veg you can muster to make a stock (I used up a carrot and a few juniper berries from a jar). Bring up to a rolling boil and let it simmer gently with a lid on for one hour or 3-4 hours in a slow cooker set on high. Meanwhile in an ovenproof bowl put the whole cherries in but don't worry about pits and stalks as they add flavour, then add the cinnamon, vinegar, S&P and honey and cook for 20 minutes at 200C.
Once cooked let the ham cool down in a bowl off the heat immersed in the cooking liquor to keep it succulent. Pre heat the oven to 220C and when cool enough to handle cut the skin off but leave a layer of fat. Next, remove the cherry marinade from the oven and mash with a fork then score the fat of the gammon and paint on the cherry glaze with a pastry brush. Place in the oven for twenty minutes basting with the glaze half way through.
Serve hot as a main meal or let it cool for cold cuts, salad or for amazing sandwiches.
Ingredients:
1 500g gammon shank
1 tbsp honey
Enough water to cover
Fresh garden herbs, I used marjoram, fennel, sage, thyme, rosemary and French tarragon
A handful of fresh cherries or from a jar or tin (or even cherry jam would work)
1 tbsp white wine vinegar
1 tsp cinnamon powder
S&P
Method:
In a pan that just about houses your gammon cover it with the water, any herbs and veg you can muster to make a stock (I used up a carrot and a few juniper berries from a jar). Bring up to a rolling boil and let it simmer gently with a lid on for one hour or 3-4 hours in a slow cooker set on high. Meanwhile in an ovenproof bowl put the whole cherries in but don't worry about pits and stalks as they add flavour, then add the cinnamon, vinegar, S&P and honey and cook for 20 minutes at 200C.Once cooked let the ham cool down in a bowl off the heat immersed in the cooking liquor to keep it succulent. Pre heat the oven to 220C and when cool enough to handle cut the skin off but leave a layer of fat. Next, remove the cherry marinade from the oven and mash with a fork then score the fat of the gammon and paint on the cherry glaze with a pastry brush. Place in the oven for twenty minutes basting with the glaze half way through.
Serve hot as a main meal or let it cool for cold cuts, salad or for amazing sandwiches.
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