Gammon with Treacle Bacon Crust

Succulent gammon joint simmered with spices, topped with a treacle-marinated bacon crust, and served with roasted buttery pumpkin slices.

Pork Holiday Main Course Christmas Roast

Estimated Nutrition

Calories

1068

kcal / serving

4272 kcal total

Carbs

52.1g

per serving

208.5 g total

Fat

74.1g

per serving

296.2 g total

Protein

48.6g

per serving

194.5 g total

Cook Time

105

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Treacle

Black treacle

tbsp

Maple Syrup

Dairy

Butter

Liquids

750

Apple Juice

Meat

rasher

Bacon

Smoked streaky bacon

Gammon Joint

NutsSeeds

piece

Clove

Whole cloves

piece

Star Anise

Whole

piece

Bay Leaf

piece

Peppercorn

Whole

to taste

Salt

to taste

Black Pepper

Freshly ground

OilsFats

tbsp

Olive Oil

Vegetables

piece

Onion

Whole, peeled, and studded with cloves

0.5

piece

Pumpkin

Large, halved

Method

Mix treacle and maple syrup in a bowl, add bacon, and marinate for four hours.

Bake for 15 minutes until the bacon crust is crisp.

Remove gammon from liquid, place on a tray, and cover with marinated bacon.

Preheat the oven to 200°C.

Place pumpkin skin-side down in a dish, drizzle with oil, season, add butter, and bake for 45 minutes.

Cut the pumpkin section into smaller quarters.

Simmer the gammon in a pot with apple juice, studded onion, cloves, bay, star anise, and peppercorns for 90 minutes.

Carve the meat and serve with the roasted pumpkin flesh.