Asian-Inspired Pork Fillet by Marc Pugh
Prep time: 15 mins
Cooking time: 45 mins
Not Too Tricky
Serves:
4
Lemonade Gammon with a Pimms Glaze
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It’s Pimms o’clock! Salad and crusty bread set off this sumptuous dish with a difference.
Prep time: 5 mins
Cook time: 1 hrs and 0 mins
Serves: 6
Cooking Skill: Not Too Tricky
Ingredients
900g
lean, dry-cured unsmoked gammon joint
1.1 Litre
lemonade
1 x 250ml
can pre-mixed Pimms and lemonade, or use neat Pimms for a stronger flavour
2 tablespoons
prepared apple sauce
Method
Step 1
Place gammon in a large saucepan with a lid. Pour over the lemonade (liquid should just cover the joint). Bring to the boil on the hob and then lower the heat to simmer for calculated cooking time.
Step 2
30 minutes before the end of cooking time place the Pimms into a small saucepan, add the apple sauce and bring to the boil. Reduce the heat and simmer for about 10-15 minutes until mixture has reduced slightly.
Step 3
15 minutes before the end of the gammon cooking time remove joint and transfer to a chopping board. Carefully remove fat and score the remaining layer into diamonds or small squares. Spoon over the glaze/sauce and place in a roasting tin and transfer to a preheated oven at 180°C, 160°C Fan, Gas Mark 4, in the oven for 10-15 minutes until joint is golden brown.
Step 4
Slice and serve sliced either hot or cold, spoon over any remaining juices with an apple, cucumber and mint salad and crusty bread.
Method
Step 1
Place gammon in a large saucepan with a lid. Pour over the lemonade (liquid should just cover the joint). Bring to the boil on the hob and then lower the heat to simmer for calculated cooking time.
Step 2
30 minutes before the end of cooking time place the Pimms into a small saucepan, add the apple sauce and bring to the boil. Reduce the heat and simmer for about 10-15 minutes until mixture has reduced slightly.
Step 3
15 minutes before the end of the gammon cooking time remove joint and transfer to a chopping board. Carefully remove fat and score the remaining layer into diamonds or small squares. Spoon over the glaze/sauce and place in a roasting tin and transfer to a preheated oven at 180°C, 160°C Fan, Gas Mark 4, in the oven for 10-15 minutes until joint is golden brown.
Step 4
Slice and serve sliced either hot or cold, spoon over any remaining juices with an apple, cucumber and mint salad and crusty bread.
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