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Spiced apple glazed gammon with apple thyme stuffing balls

A Paula McIntyre Christmas recipe for Spar

For the gammon:

  • 1kg gammon boiled, skin removed and fat scored

  • 200ml apple juice

  • 50g brown sugar

  • 4 cloves

  • ½ cinnamon stick

  • 1 star anise

  • 2 tbsp maple syrup

  • Set oven to 180º. Boil the apple juice, sugar, spices and maple syrup to a thick syrup. Brush some over the fat of the gammon and place in oven. Brush every 5 minutes with the glaze until the gammon is glistening and golden - about 20 minutes.
     

    For the apple thyme stuffing balls:

    • 400g sausage meat

    • 1 small onion, peeled and chopped

  • 2 red apples, peeled, cored and chopped into ½ cm pieces

  • 1 tbsp picked thyme leaves

  • 100g breadcrumbs

  • 50g butter

  • Cook the onion and apple in the butter until soft and golden. Place in a bowl and cool. Mix in the sausage meat, breadcrumbs and thyme. Roll into walnut sized balls and place on a lightly buttered baking dish. Bake in a preheated 180oc oven for 20 minutes or cook alongside the ham as you glaze.

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