Baked Gammon in Plum Sauce serves with Brussels in Oyster Sauce
What You Will Need
Ingredients
- Boneless Gammon 1 pc [about 3 kg]
- Brussels Sprouts 300 g [halved]
- Lee Kum Kee Minced Garlic 1 tbsp
- Chopped shallots 1 tbsp
- Cooked Chestnut/Canned Chestnut 100 g
Seasoning
- Lee Kum Kee Plum Sauce ½ bottle [130 g]
- Lee Kum Kee Hoisin Sauce 1 Tbsp
- Lemon Juice 1 Tbsp
- Olive Oil 1 ½ Tbsp
- Lee Kum Kee Minced Ginger 1 tsp
- Wholegrain Mustard 1 tsp
Made with
Lee Kum Kee products
How to make it
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Wrap the gammon with foil and arrange on roasting pan. Put in pre-heated 180 degree oven and bake for 2 hours.
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Remove the foil, get rid of excess fat, score the gammon in a diamond pattern. Mix together the seasoning mix and brush evenly over the gammon.
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Increase the oven temperature to 200 degree, roast for 30 minutes until golden.
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Rest the gammon for 30 minutes before slice. Meanwhile, parboil the Brussels sprouts in boiling water with a pinch of salt for 5 minutes.
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Sauté minced garlic and shallots in 1 tbsp olive oil. Add Brussels sprouts, cooked chestnuts and season with oyster sauce. Serves the sliced gammon along with the vegetables.
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