Miele H6200B User Manual download pdf (Page 153)

Glazed gammon

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

5 bay leaves

6 cloves

10 crushed juniper berries

125 ml red wine

250 ml water

Method

Score the surface of the gammon in a

criss-cross pattern about 2-3 mm deep.

Rub butter and sugar into the cuts.

Dice the carrots, the leek, the celery

and the onion. 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.

Sieve the juices and thicken with a little

cornflour mixed with water if necessary.

Slice the gammon and serve with the

gravy.

Settings

Oven function Moisture plus d

Number/type of

bursts of steam

3

Temperature 150 - 170 °C

Amount of water approx. 300 ml

Shelf level 1

1st burst of steam 5 minutes after

starting the

programme

2nd burst of

steam

After another 10

minutes

3rd burst of steam After another 30

minutes

Duration 70–90 minutes

If using the food probe, set the core

temperature to 70 °C.

Recipes

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