A banquet of gammon cooked with stout, oranges, molasses and spices, with sides of mustard pears, blue cheese gratin, roast parsnip and date salad, herby sprouts with puy lentils, and a caramelised onion mash
Cooking a gammon in this way is something I do once or twice a year – and it’s nearly always in December. It’s a special treat, so I try to find the best gammon I can, from pigs that have lived happy, natural lives. The combination of dark stout and molasses gives the ham real depth, while the orange, cardamom and coriander make it irresistibly fruity.