Boil the gammon with the peppercorns and Malasis
for -- 1 hour, depending on the weight. Adjust
accordingly.
Remove the Gammon from the water & leave to cool.
Throw the water away after cooking.
Cut the skin off the joint, but leave some fat on
the meat. Cut squares into the fat. Put the joint
in a baking dish.
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Pour the 1/2 can cider, malasis & golden syrup
over the meat.
Cook at 350F for --1 hour, depending on the
weight, adjust accordingly. Bast the joint every
10 minutes & turn the joint half way through
cooking.
Leave to go cold. Put in the fridge & eat the next
day for best results.
Throw away all mixture after cooking.
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