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Roast Ham in Stout HT MC British 150mins plus cooling Serves 4 Hot Bacon Alcohol Beer Main Course Eggless Britain Europe Ingredients1.2kg/2 ½ lb Gammon Joint 2 Onions, sliced into rings 300ml/10 fl.oz. Stout or other dark beer 25g/1oz Butter 25g/1oz Flour 1/4 teasp Caraway Seeds, crushed Black Pepper
Instructions 1. Preheat the oven to 200C, 400F, Gas mark 4. 2. Wash and dry the ham and remove the rind. Place in an ovenproof casserole together with the onions. Pour over the stout and roast, uncovered, for 2 hours, turning occasionally. 3. Drain the cooking liquid from the casserole into a large measuring jug. Cover the meat loosely with foil and return to the oven to keep warm. 4. Slightly cool the cooking liquor and skim off any surface fat.
5. Make up to 360ml/12 fl.oz. with water if necessary. 6. Heat the butter in a pan, add the flour and cook for 1-2 minutes. Gradually add the cooking liquor, stirring all the time, and cook until the sauce thickens. Season with caraway seeds and black pepper and continue to cook for a further 5 minutes, stirring. 7. To serve - transfer the meat to a carving dish, pour a little of the sauce over the meat to glaze and place the remainder in a sauce/ gravy boat. Serve hot.
More Pork/Bacon Recipes | General Pork Prep & Cooking Times | Pork Cuts
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