Kim Starling’s Black Treacle Gammon

Kim Starling's Black Treacle Glazed Gammon

Kim Starling’s Black Treacle Gammon

In our local market town on Swaffham we are lucky enough to have a ‘proper’ green grocers which is run by Kim Starling & her wonderful team, including her mum who set up the business with Kim’s father in 1960.

As well as running a thriving business that where possible supplies local produce, from pesticide free tomatoes grown in Norfolk to St Johns Aspargus and Norfolk Peer Potatotes both of which are grown less than four miles away from the shop, Kim also operates her fast growing online business from her shop in Swaffham. Luxury Fruit Baskets make a great present for the person who has everything! Kim & her team offer baskets for birthdays & hospital stays as well as corporate gifts for many high profile British companies.

Before she came home to take on the family business Kim trained & worked as a chef, her favourite restaurant was Cafe Nicoise, a grass roots French Bistro in North Wales. Because of her chef roots she tends to make up recipes as she goes along – the following is a guide to her Easter Creation Black Treacle Scotts Field Pork Gammon – she starts out by saying ” Well the secret is in the bloody marvellous gammon it’s truly the best”

Ingredients For Par Boiling The Gammon

6 lb small eye smoked Gammon joint

Two cans of Coka Cola ( any )

Water

Dried Bay Leaves

Two  Carrots

Black Pepper Corns

Method

Soak the Gammon over night , changing the water once or twice.

Take a large pan and place the Gammon in with a mixture of Coke, water , carrots ( cut in half ) bay and black pepper corns . Boil for maybe 2 hours . Turn occasionally.

Ingredients for The Glaze

Black treacle & Dijon mustard

Use about 2 tablespoons of Treacle to 1 of mustard.

Method

Remove Gammon & allow to cool for about 30 minutes.

Remove rind leaving the fat in place. Score & coat the fat with the glaze , making sure it’s liberally coated then roast for about 40 mins at around 200 C (180 for a fan oven).

Remove from the oven & place on plate to rest .

Deglaze the pan with a splash of balsamic vinegar and if needed a tablespoon of water – this makes a glorious gravy to accompany your majestic Roast Gammon

Serve with Starlings vegetables. At Easter we served it with  St Johns asparagus, white sprouting broccoli, red cabbage & sweet potatoes baked in sage and cream

If you have a favourite recipe made with Scotts Field Pork that you would like to share please drop us a line at scottsfieldpork@btinternet.com