Gammon with treacle bacon crust
Method
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Preheat the oven to 200C/400F/Gas 6.
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In a bowl, mix together the treacle and maple syrup. Add the bacon and leave to marinade for at least four hours.
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To a large pot, add the apple juice, onion studded with the cloves, the bay, star anise and peppercorns. Finally place the gammon joint in the liquid and simmer with a lid on for 1 hour and 30 minutes.
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Meanwhile cut the pumpkin half in half again.
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Place the pumpkin on an oven dish, skin-side down, and trickle olive oil over. Season with salt and freshly ground black pepper, add a knob of butter in each pumpkin slice and bake in the oven for 45 minutes. When cooked set aside under foil to keep warm.
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When the gammon has cooked, remove from the liquid, place on a baking tray, and then layer the treacle bacon over the top.
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Bake for a further 15 minutes, or until the bacon is crisp.
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Carve the gammon and serve with scoops of soft pumpkin flesh.
Ingredients
- 3 tbsp treacle
- 3 tbsp maple syrup
- 9 rashers smoked streaky bacon
- 1kg/2lb 4oz gammon joint
- 750ml/1½fl oz apple juice
- 1 onion, whole, peeled
- 3 cloves
- 2 whole star anise
- 2 bay leaves
- 6 peppercorns
- ½ large pumpkin
- salt and freshly ground black pepper
- 4 tbsp olive oil
- 50g/2oz butter
Shopping List
Gammon with treacle bacon crust
Fruit and vegetables
Cooking ingredients
Dairy, eggs and chilled
Meat, fish and poultry
Other