BAKED GAMMON IN CIDER(ENGLISH)

      Title: BAKED GAMMON IN CIDER(ENGLISH)
  Categories: English
       Yield: 4 Servings
  
       1 x  Middle gammon
       2 x  Bay leaves
       2 ts Cloves
       2 tb Golden syrup
       2 tb Demerara sugar
     1/2 pt Cider
       1    Tn peach halves
            Chopped chives
  
   Total  cooking time:  allow  20 minutes per pound plus 20 minutes
   extra. Wash the joint, place in a saucepan, cover with water, add the
   bay leaves and bring to the boil. Cover and simmer for half total
   cooking time. Remove from the pan and discard liquid. Set oven to
   375/F or Mark 5. Remove the skin from joint, score the fat and press
   in the cloves. Place in a roastina tin, pour the syrup over the fatty
   sides and sprinkle with the sugar. Add 1/2 pint cider to the tin and
   bake for remainder of cooking time. Baste with the liquid 2 or 3
   times. Twenty minutes before the end of cooking time add the peach
   halves, reserving the juice, and sprinkle with chopped chives. When
   cooked, remove the joint and the peaches. Add the peach juice to the
   tin and boil rapidly to reduce to make a sauce; serve separately.
   FIV1.'V77
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