P584 CEEFAX 2 584 Sat 13 Dec 22:32/12
           
    AND         
           
                                    2/6 
 Ingredients (cont)                     
                                        
 Eor the Glaze:                         
 whole cloves                           
 450g/1lb soft dark brown sugar         
 100g/4oz cornmeal or polenta flour     
 2 tbsp dry mustard                     
 2 tbsp ground black pjppjr             
 6-8 tbsp Bourbon whisky or other whisky
 or apple juice                         
 600ml/1 pint apple juice               
 450g/1lb dried apricots, (the          
 no-need-to-soak kind)                  
 300ml/\ pint Madrira or Marsal         
                                        
                                        
                                        
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   P584 CEEFAX 2 584 Sat 13 Dec 22:34/33
           
    AND         
           
                                    3/6 
 Method                                 
                                        
 1 Weigh the joint to calculate the     
 cooking times. Place in a large pan of 
 water with the skin, string and all.   
 Cover with cold water and add the      
 flavourings for the poaching liquid.   
                                        
 2 Bring to the boil and gently poach   
 for 10 minutes per pound. Skim the     
 surface occasionally during cooking    
 and ensure that the gammon is          
 completely covered with water.         
                                        
                                        
                                        
                                        
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   P584 CEEFAX 2 584 Sat 13 Dec 22:32/55
           
$   AND         
           
                                    4/6 
 Method (cont)                          
                                        
 3 Either leave to cool in the poaching 
 liquid, or when hot enough to handle,  
 temovj from the pan. Cut away thu skin,
 and cut off all the rind and most of   
 the fat, leaving no more than 1cm/\"   
 lazjr.                                 
                                        
 4 Score the fat in a diamond pattern   
 and insert a clove in thu crousrd point
 of each diamond.                       
                                        
 5 In a bowl mix the brown sugar,       
 cornmeal, mustard and pjppjt. Moisten  
 the mixture with the Bourbon.          
                                        
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