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
Wrap the gammon with foil and arrange on roasting pan. Put in pre-heated 180 degree oven and bake for 2 hours.
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.
Increase the oven temperature to 200 degree, roast for 30 minutes until golden.
Rest the gammon for 30 minutes before slice. Meanwhile, parboil the Brussels sprouts in boiling water with a pinch of salt for 5 minutes.
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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