Glazed Gammon

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Glazed Gammon
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Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 2 h. 30 min.
Ready in
Calories:
475
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie475 kcal(23 %)
Protein61.32 g(63 %)
Fat11.96 g(10 %)
Carbohydrates37.06 g(25 %)
Sugar added8.62 g(34 %)
Roughage2.84 g(9 %)
Vitamin A46.17 mg(5,771 %)
Vitamin D2.06 μg(10 %)
Vitamin E0.58 mg(5 %)
Vitamin B₁1.31 mg(131 %)
Vitamin B₂0.9 mg(82 %)
Niacin29.53 mg(246 %)
Vitamin B₆1.31 mg(94 %)
Folate39.46 μg(13 %)
Pantothenic acid3.56 mg(59 %)
Biotin1.46 μg(3 %)
Vitamin B₁₂1.34 μg(45 %)
Vitamin C21.56 mg(23 %)
Potassium1,618.77 mg(40 %)
Calcium45.47 mg(5 %)
Magnesium79.15 mg(26 %)
Iron3.15 mg(21 %)
Iodine0.83 μg(0 %)
Zinc5.47 mg(68 %)
Saturated fatty acids1.58 g
Cholesterol157.77 mg
Author of this recipe:

Ingredients

for
6
Ingredients
53 ounces
roasted ham (smoked and cured, with the rind)
3 tablespoons
3 tablespoons
2 tablespoons
1 teaspoon
freshly chopped thyme
½ teaspoon
1 pinch
1 tablespoon
cup
3.333 cups
small, waxy potatoes
4 cups
brown Mushrooms
1 ⅔ cups
small onions
thyme (for garnishing)
How healthy are the main ingredients?
hamhoneythymecayenne pepperMushroomonion

Preparation steps

1.
Preheat the oven to 200°C | 400F | gas 6.
2.
Wash and pat the meat dry. Truss if necessary.
3.
Mix together the honey, lemon juice, orange marmalade, thyme, ginger and cayenne pepper to make the marinade.
4.
Heat the oil in a roasting pan and brown the meat well on all sides. Pour in the broth and brush the roast with a little of the glaze.
5.
Put the roast in the preheated oven and roast for about 90 minutes - basting frequently with the marinade.
6.
Wash the potatoes and cook in boiling water for 20 minutes until done. Drain and allow the excess moisture to evaporate.
7.
Trim the mushrooms and rub them gently with paper towel.
8.
Peel the onions. Add them along with the mushrooms and potatoes to the roast the last 15 minutes of cooking.
9.
Slice the roast. Arrange the meat along with the vegetables on a platter. Serve garnished with thyme.