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Meat and poultry
Glazed gammon
Preparation time: 85–105 minutes
Serves 6
Ingredients
1000 g gammon joint
20 g softened butter
40 g brown sugar
2 carrots
1 thin leek
150 g celery
1 onion
6 bay leaves
6 cloves
10 crushed juniper berries
125 ml red wine
250 ml water
Accessories
Universal tray
Preparation
Make 2–3 mm deep cuts in a criss-
cross pattern on the top surface of the
joint. Then rub in butter and sugar.
Dice the carrots, the leek, the celery
and the onion (1 cm). Mix with the
spices and place in the centre of the
universal tray. Place the gammon joint
on top. Pour the red wine and water
around the gammon and cook in the
oven, adding a little water if the
vegetables become too dry.
After cooking, sieve the juices. If
necessary, thicken with a little cornflour
mixed with water to make a gravy. Slice
the gammon and serve with the gravy.
132
Recommended settings
Oven function: Moisture Plus
Temperature: 150–160 °C
Core temperature: 70 °C
Heating-up phase: Rapid
Shelf level: 2 [1] (1)
No./Type of bursts of steam:
3 bursts of steam/Time-controlled
Amount of water: See display
1st burst of steam: Release after 5
minutes
2nd burst of steam: Release after
30 minutes
3rd burst of steam: Release after 45–
55 minutes
Duration: 70–90 minutes
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