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Roast Ham in Stout   HT  MC  British   150mins plus cooling

Serves 4        Hot   Bacon  Alcohol  Beer  Main Course  Eggless Britain  Europe


1.2kg/2 ˝  lb Gammon Joint

2 Onions, sliced into rings

300ml/10 fl.oz. Stout or other dark beer

25g/1oz Butter

25g/1oz Flour

1/4 teasp Caraway Seeds, crushed

Black Pepper




1. Preheat the oven to 200C, 400F, Gas mark 4.


2. Wash and dry the ham and remove the rind. Place in an ovenproof casserole together with the onions. Pour over the stout and roast, uncovered, for 2 hours, turning occasionally.


3. Drain the cooking liquid from the casserole into a large measuring jug. Cover the meat loosely with foil and return to the oven to keep warm.


4. Slightly cool the cooking liquor and skim off any surface fat. 


5. Make up to 360ml/12 fl.oz. with water if necessary.


6. Heat the butter in a pan, add the flour and cook for 1-2 minutes. Gradually add the cooking liquor, stirring all the time, and cook until the sauce thickens. Season with caraway seeds and black pepper and continue to cook for a further 5 minutes, stirring.


7. To serve - transfer the meat to a carving dish, pour a little of the sauce over the meat to glaze and place the remainder in a sauce/ gravy boat. Serve hot.



More Pork/Bacon Recipes  |  General Pork Prep & Cooking Times   |  Pork Cuts


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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

Related Recipes and Information

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General Pork Prep & Cooking Times

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