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Glazed gammon with roasted onions and nectarines

Glazed Gammon with Roasted Onions and Nectarines

Glazed gammon with roasted onions and nectarines
Recipe by Clem Pedro

Prep 20 minutes
Cooking 1 hours

Ingredients
2 x 150g Fresh honey and mustard glaze
2 red onions, cut into wedges
4 flavourburst nectarines, stoned removed and cut into wedges
salt and freshly ground black pepper to taste
X1 Woolies classic festive hamper, using the gammon
 
Roasted Veggies
X1 WW Bulk roasting vegetables
extra virgin olive oil to drizzle over
salt and freshly ground black pepper to tastes
 
Instructions
In a large oven roasting dish combine the glazes with the onions and nectarines, adding 1/2 cup of water and seasoning with salt and Freshly ground black pepper. Cover with foil and roast in an oven preheated to 180C for 30 minutes or until the onions and nectarines are completely softened, almost jammy.
 
Score the fat on the gammon, being careful not to cut too deep into the meat, cutting slightly into the meat is ok and will give your gammon an amazing final look. Nestle the gammon in the dish with you onions and nectarines.
 
Cooks note: I always take my gammon out the fridge about 1 and a half hours before cooking, this means that the gammon isn’t at room temperature on the outside while the inside is cold. Taking it out the fridge before the time allows the whole gammon to be at the same temperature for even cooking.
 
Roast your gammon for about 30 minutes while the fat begins to crisp and brown, you can add extra water to the onion mixture if it begins to reduce too much. Once your gammon begins to brown, start brushing over the liquid and glaze, you could also spoon it over the gammon. Continue roasting to form a sweet sticky glaze on your gammon.
 
Glaze your gammon every 10 minutes until a thick, sweet sticky layer of glaze has formed. Remove the gammon from the oven, adding all the nectarines and onions, and their juices to a serving dish, serving it with the glazed gammon.
 
For the vegetables, Add the vegetables to a large mixing bowl and drizzle over the olive oil and season with salt and freshly ground black pepper. Toss to coat before adding to the air fryer to begin roasting until golden and cooked through.

About 25 minutes.

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