Korean-Style Pork Mince Bowl
Prep time: 5 mins
Cooking time: 15 mins
Easy
Serves:
4
Roast Gammon with Red Wine and Cranberry and Cinnamon Glaze
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Prep time: 10 mins
Cook time: 1 hrs and 0 mins
Serves: 6
Cooking Skill: Not Too Tricky
Ingredients
1kg
good quality dry cured, unsmoked gammon joint, rinsed
150ml
red wine
150ml
orange juice
1
cinnamon stick
3 tablespoons
cranberry sauce
Method
Step 1
Preheat the oven to 180-190°C, 160-170°C Fan, Gas Mark 4-5. Weigh the joint and calculate the cooking time:20 mins per 450g plus 20 mins (allow about 1 hour for a 1kg joint).
Step 2
Double line a large roasting pan with foil, place joint in roasting pan. Pour over the red wine, orange juice and add the cinnamon stick.
Step 3
Place another piece of foil on top of the tin and roast in oven for 1 hour. Baste and turn joint over half way through cooking time.
Step 4
Remove the pan from the oven and carefully remove joint. Pour juices into a small saucepan. Add cranberry sauce to juices and reduce for 5 minutes. Remove rind from joint and score the fat. Line the roasting pan with foil and return the joint.
Step 5
Spoon some of the cranberry juices over the joint and then return to oven for a further 10-15 minutes until glaze is syrupy and fat browned.
Step 6
Serve the gammon joint with seasonal vegetables.
Tips and Serving Suggestions
As an approximate guide allow 100g raw gammon per person for boneless joints and 170-225g for bone-in joints.
Method
Step 1
Preheat the oven to 180-190°C, 160-170°C Fan, Gas Mark 4-5. Weigh the joint and calculate the cooking time:20 mins per 450g plus 20 mins (allow about 1 hour for a 1kg joint).
Step 2
Double line a large roasting pan with foil, place joint in roasting pan. Pour over the red wine, orange juice and add the cinnamon stick.
Step 3
Place another piece of foil on top of the tin and roast in oven for 1 hour. Baste and turn joint over half way through cooking time.
Step 4
Remove the pan from the oven and carefully remove joint. Pour juices into a small saucepan. Add cranberry sauce to juices and reduce for 5 minutes. Remove rind from joint and score the fat. Line the roasting pan with foil and return the joint.
Step 5
Spoon some of the cranberry juices over the joint and then return to oven for a further 10-15 minutes until glaze is syrupy and fat browned.
Step 6
Serve the gammon joint with seasonal vegetables.
Roast Gammon with Red Wine and Cranberry and Cinnamon Glaze
Ingredients
- 1kg good quality dry cured, unsmoked gammon joint, rinsed
- 150ml red wine
- 150ml orange juice
- 1 cinnamon stick
- 3 tablespoons cranberry sauce
Tips and Serving Suggestions
As an approximate guide allow 100g raw gammon per person for boneless joints and 170-225g for bone-in joints.
Method
Step 1
Preheat the oven to 180-190°C, 160-170°C Fan, Gas Mark 4-5. Weigh the joint and calculate the cooking time:20 mins per 450g plus 20 mins (allow about 1 hour for a 1kg joint).
Step 2
Double line a large roasting pan with foil, place joint in roasting pan. Pour over the red wine, orange juice and add the cinnamon stick.
Step 3
Place another piece of foil on top of the tin and roast in oven for 1 hour. Baste and turn joint over half way through cooking time.
Step 4
Remove the pan from the oven and carefully remove joint. Pour juices into a small saucepan. Add cranberry sauce to juices and reduce for 5 minutes. Remove rind from joint and score the fat. Line the roasting pan with foil and return the joint.
Step 5
Spoon some of the cranberry juices over the joint and then return to oven for a further 10-15 minutes until glaze is syrupy and fat browned.
Step 6
Serve the gammon joint with seasonal vegetables.
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