Indulge in the delicate flavors of Mary Berry’s Gammon in Orange Juice, a recipe that transforms the traditional ham dish into an exquisite delight. Perfect for special occasions or a sumptuous Sunday lunch, this dish combines the savory taste of gammon with the sweet and tangy zest of orange juice to create a balance that tantalizes the taste buds. Serving 6-8 people, this recipe can be prepared in about 2 to 2.5 hours, including cooking and preparation time.
In this guide, I’ll walk you through the process of creating this delightful dish, sharing essential tips and tricks to ensure your gammon is perfectly cooked and bursting with flavor.
What is Mary Berry Gammon in Orange Juice?
Mary Berry’s Gammon in Orange Juice is a delectable main course that infuses the rich, salty flavor of gammon with the bright, citrus notes of orange juice. This combination not only adds a unique twist to the traditional ham but also tenderizes the meat, ensuring it’s succulent and full of flavor.
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Why You’ll Love This Recipe
- Unique Flavor Combination: The savory gammon perfectly complements the sweet and tangy orange juice, offering a taste experience unlike any other.
- Perfect for Any Occasion: Whether it’s a festive celebration or a cozy family dinner, this dish is sure to impress.
- Simple Ingredients, Big Impact: With just a few ingredients, this recipe delivers complex flavors that belie its simplicity.
- Healthier Option: The natural sweetness of orange juice reduces the need for added sugars, making this a healthier choice for a main course.
Ingredients Needed to Make Mary Berry Gammon in Orange Juice
To make this recipe, you need the following ingredients:
- 1.5 kg Unsmoked Boneless Gammon Joint
- 2 Liters of Orange Juice (preferably freshly squeezed)
- 1 Onion, peeled and quartered
- 2 Bay Leaves
- 1 Cinnamon Stick
- 6 Cloves
- Pepper to taste
Instructions to Make Mary Berry Gammon in Orange Juice
Follow these steps to make this recipe:
Step 1: Preparing the Gammon
- Soak the Gammon: If your gammon is particularly salty, begin by soaking it in cold water for 12-24 hours, changing the water every 6-8 hours.
- Rinse and Pat Dry: After soaking, rinse the gammon under cold water and pat it dry with paper towels.
Step 2: Cooking the Gammon
- Simmer with Flavors: Place the gammon in a large stockpot and pour in the orange juice until it covers the meat. Add the quartered onion, bay leaves, cinnamon stick, cloves, and a pinch of pepper.
- Slow Cook: Bring to a boil, then reduce the heat to a simmer. Cover and cook for about 1 hour and 30 minutes, or until the gammon is tender and cooked through.
- Rest Before Carving: Remove the gammon from the pot and let it rest for at least 10 minutes before carving. This ensures the juices are redistributed, making the meat moist and flavorful.
What Do I Serve With Mary Berry Gammon in Orange Juice?
- Refreshing Citrus Salad: Elevate your meal with a refreshing citrus salad. Combine mixed greens, slices of orange, grapefruit, and a sprinkle of pomegranate seeds for a burst of freshness.
- Creamy Mashed Potatoes: Offer a side of creamy mashed potatoes. Their buttery texture and mild flavor provide a comforting balance to the tangy gammon.
- Steamed Green Beans: Pair with steamed green beans for a simple, healthy side. Toss them in a bit of olive oil and garlic for an extra flavor kick.
- Crusty Bread: Serve alongside crusty bread to soak up the delicious juices. A sourdough or a baguette would be perfect for this.
Pro Tips to Make Perfect Mary Berry Gammon in Orange Juice
- Check the Gammon’s Saltiness: Before cooking, taste a small piece of the gammon to check for saltiness. Soak if necessary to ensure it’s not overly salty.
- Use Fresh Orange Juice: Opt for freshly squeezed orange juice for the best flavor. The natural sugars enhance the gammon’s taste without adding artificial sweetness.
- Allow for Resting Time: After cooking, let the gammon rest before slicing. This crucial step helps retain its juices, making the meat more tender and flavorful.
- Carve Thinly: For the best texture and to make it go further, carve the gammon into thin slices. This also helps absorb more of the delicious orange-infused sauce.
Variations of Mary Berry Gammon in Orange Juice
- Spicy Twist: Add a bit of heat by including a sliced chili or a teaspoon of chili flakes to the cooking liquid for those who love a spicy kick.
- Honey Glazed: For a sweeter crust, brush the gammon with honey 20 minutes before the end of cooking. Broil for a few minutes until caramelized.
- Clove and Mustard: Insert cloves into the gammon before cooking and brush with a mixture of mustard and brown sugar during the last 30 minutes for a classic flavor.
How do I Store Mary Berry Gammon in Orange Juice Leftovers?
- Refrigerate Promptly: Cool the leftovers quickly and refrigerate within 2 hours of cooking. Store in an airtight container for up to 3 days.
- Freeze for Later: Freeze slices in airtight containers or wrap them tightly in foil. Use within 3 months for the best quality. Thaw overnight in the refrigerator before reheating.
How do I Reheat Mary Berry Gammon in Orange Juice Leftovers?
Oven Method
Preheat the oven to 160°C (320°F). Place the gammon slices in a baking dish with a splash of orange juice and cover with foil. Heat for 15-20 minutes, or until thoroughly warmed.
Microwave Method
For a quick option, microwave slices on a plate covered with a damp paper towel. Heat on high for 1-2 minutes, checking halfway to ensure even warming.
Nutrition Value (per serving)
- Calories: Approximately 350-400 calories per serving
- Protein: Roughly 50g per serving
- Fat: Approximately 20-25g per serving
- Carbohydrates: Around 15-20g per serving
- Sugars: About 10-15g per serving
- Sodium: Can be high, varies with preparation
- Fiber: Minimal
FAQs
Can I use a smoked gammon joint instead of unsmoked for this recipe?
Yes, you can use a smoked gammon joint instead of an unsmoked one. The smoked gammon will impart a deeper, more pronounced flavor profile to the dish. However, keep in mind that smoked gammon might be saltier than its unsmoked counterpart, so you may want to adjust the soaking time to reduce the saltiness to your liking.
What should I do if my gammon is too salty after cooking?
If you find the gammon too salty after cooking, a simple fix is to slice it and briefly soak the slices in warm water for a few minutes. This can help to leach out some of the saltiness. Alternatively, serving the gammon with a sweet or creamy side dish, such as mashed potatoes or a fruit-based sauce, can also help balance out the saltiness.
How long should I soak the gammon before cooking?
The soaking time for gammon depends on its initial saltiness, which can vary based on the curing process. As a general guideline, soaking the gammon in cold water for 12-24 hours, changing the water every 6-8 hours, should sufficiently reduce the saltiness. If you’re short on time, a minimum of 2-4 hours of soaking with several water changes can also make a significant difference.
Can I prepare Mary Berry’s Gammon in Orange Juice in a slow cooker?
Yes, preparing Mary Berry’s Gammon in Orange Juice in a slow cooker is an excellent alternative to the traditional method. Simply place the soaked and rinsed gammon in your slow cooker, add the orange juice and other ingredients, and cook on low for 6-8 hours or until the meat is tender. This method is ideal for achieving a succulent texture and allows the flavors to meld beautifully.
Final Words
Mary Berry’s Gammon in Orange Juice recipe offers a delightful twist on the traditional ham dish, perfect for any occasion. By following these steps and tips, you’ll create a meal that’s not only delicious but also impresses your guests with its unique flavor profile. Enjoy the process and the delightful flavors this dish brings to your table.
