Gammon with orange sauce

Yield: 4 servings

Measure Ingredient
The juice and finely grated zest of 1
; large orange
The juice of 1 lemon
Approximately 1/2 pint; (300 ml) of extra
; orange juice
½ teaspoon Schwartz Whole Cloves; (approximately 12)
1 ounce Demerara sugar; (25g)
4 Gammon steaks
1 tablespoon Cooking oil
Schwartz Coarse Ground Black Pepper
½ ounce Cornflour - mixed with 2 tbs water; (15g)
1 ounce Butter; (25g)

Place the orange zest, juice and lemon juice in a measuring jug. Make up to ¾ pint (15fl oz) with the extra orange juice. Add the Cloves and sugar and bring to the boil. Remove from the heat, cover and set aside for approximately half an hour.

Brush the gammon steaks with oil, sprinkle over the Pepper and grill for about 5 minutes on each side. Keep warm.

Remove the Cloves from the orange juice. Add the cornflour mixture and reheat, stirring, until the sauce boils and thickens. Stir in the butter and pour over the gammon to serve.

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