GAMMON AND POLENTA MASH RECIPE
Friday January 15th, 2010
SOUTHERN BAKED GAMMON AND POLENTA MASH WITH BEANS AND CHICK PEAS
3lbs Gammon joint
2 cups dried polenta (cornmeal)
8 cups boiling water
1lbs strong cheese grated
1 tin chick peas drained and rinsed
2 cups frozen soya beans
1 onion chopped
1 pint chicken stock
3 shots bourbon
2 tablespoon sweet chilli sauce
Soft brown sugar
Peirce the gammon right through with a sharp knife creating crosses. Gently coat with chilli sauce spreading it with a spoon until it is absorbed into the crosscuts. Slowly dribble the bourbon over the meat allowing it to be absorbed. Coat with soft brown sugar and leave to stand for 1 hour. Spread the onions even around the meat. Place the joint in a medium hot oven with a little water in the baking dish. Cook for 2 hrs basting regularly and turn over occasionally (add water when necessary).
20 minutes before the joint is ready boil the water. Turn off the heat and add the dried polenta a little at a time stirring continually eventually it will reach the consistency of mashed potato. Add the cheese gradually and stir it well in. Place in oven proof dish and swap places with the meat turning up the heat slightly. Empty the meat juices and onion into a saucepan, add the chicken stock and bring to the boil, then simmer. Cover the meat with foil to trap the heat.
Put a little olive oil and a large knob of butter in a frying pan fry beans and chick peas quickly adding a little salt and black pepper. When the beans begin to brown slightly turn off the heat. Thicken the gravy with corn flour.
Carve the meat and remove mash from the oven reheat the beans and peas and serve with dry white wine.
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