Gammon Raise

The first of June had seen me involved in one of the most exciting games of cricket of my career. This time it was a close finish that saw the team I was playing in get home off one of the last balls of the game thanks to an athletic diving catch by my stocky Sri Lankan Teammate. 

After a steamy night at a Far Eastern Restaurant, a revitalising boiled Goose Egg the morning after followed by a walk to one of the highest local hills it was time for another cooking project. 

I stepped a long way back in time to the mid 1980s and remembered the times when my mum wasn't a quasi-vegan and used to cook delicious Gammon Steaks that were salty yet juicy. It was those memories that inspired me to cook a Gammon Steak with some adventurous ingredients that were barely heard of in the 1980s. The ingredients were:

1 joint of Gammon.
Honey to glaze the Gammon with.  
Mustard Seeds. 
Purple Sage Leaves.


For the Prune Chutney:
3 Shallots 
12 Ounces of Prunes. 
Quarter of a Pint of White Wine.

A side of New Potatoes.

At this point I'd give a big shout out to my local green grocer "Strawberry Box" who supplied the Shallots and New Potatoes. 

On the player was Roy Harper's 1988 effort "Garden of Uranium". Harper didn't release many albums in the 1980s but when he did he certainly hit his straps. Garden of Uranium combines atmosphere, emotion and dry wit and although there are some very 1980s touches to the record they are restrained enough for the album not to sound dated.

The method for this dish was as follows: 

1. Cut all excess fat from the Gammon.

2. Mix together the Honey, Mustard Seeds and Sage Leaves in a mixing bowl and then glaze the Gammon Steak with them using a brush. 

3. Cook the Glazed Gammon in the oven for ninety minutes on Gas Mark 4. 

4. While the Gammon is cooking make Prune and Shallot Chutney by topping and tailing the Shallots and slicing them thinly. 

5. Melt eight ounces of Unsalted Butter in a saucepan and add the Prunes and Shallots. Once the Shallots are cooked add the White Wine and then boil it away on a medium heat until the melted butter, residue of the White Wine and Prunes and Shallots have formed a thick paste. Leave on one side to cool. 

6. Peel the New Potatoes and Steam for 25-30 minutes until they are soft. 

7. Once the Gammon is ready, cut it into slices and serve with the Prune and Shallot Chutney and New Potatoes. 

The combination of Prunes, Shallots and Gammon isn't necessarily one I'd have put together before making this recipe. However the chutney that contained the Prunes, Shallots and White Wine had a rich and earthy flavour that complemented the sweet, rich glaze that encrusted the Gammon Steak.