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     Title: Baked Gammon in Cider (English)
Categories: English
     Yield: 4 Servings

     1 x  Middle gammon
     2 x  Bay leaves
     2 ts Cloves
     2 tb Golden syrup
     2 tb Demerara sugar
   1/2 pt Cider
     1    Tn peach halves
          Chopped chives

 Total cooking time: allow 20 minutes per pound plus 20 minutes extra.

 Wash the joint, place in a saucepan, cover with water, add the
 bay leaves and bring to the boil. Cover and simmer for half total
 cooking time. Remove from the pan and discard liquid. Set oven to
 375°F or Mark 5. Remove the skin from joint, score the fat and press
 in the cloves. Place in a roastina tin, pour the syrup over the fatty
 sides and sprinkle with the sugar. Add 1/2 pint cider to the tin and
 bake for remainder of cooking time. Baste with the liquid 2 or 3
 times. Twenty minutes before the end of cooking time add the peach
 halves, reserving the juice, and sprinkle with chopped chives. When
 cooked, remove the joint and the peaches. Add the peach juice to the
 tin and boil rapidly to reduce to make a sauce; serve separately.

 FIV1.'V77

 Posted to the mm-recipes mailing list
 by "ray.watson" <[email protected]>

 Hi All

 Taken from a booklet called Favourite Peak District Recipes. The Peak
 District is a beautiful part of the UK and if you get the chance
 take a trip there.

 Happy Cooking Ray

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