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Baked Gammon in Plum Sauce, serves with Brussels in Oyster Sauce

Baked Gammon in Plum Sauce serves with Brussels in Oyster Sauce

  • Difficulty Level: 4
  • Serves Serves: 6
  • Preparation

    20mins

  • Cooking

    200mins

Over 60 mins Vegetable Pork Dinner Lunch Fusion

What You Will Need

Ingredients

  • 1 pc Boneless Gammon [about 3 kg]
  • 300 g Brussels Sprouts [halved]
  • 1 tbsp Lee Kum Kee Minced Garlic
  • 1 tbsp Chopped shallots
  • 100 g Cooked Chestnut/Canned Chestnut

Seasoning

  • ½ bottle Lee Kum Kee Plum Sauce [130 g]
  • 1 tbsp Lee Kum Kee Hoisin Sauce
  • 1 tbsp Lemon Juice
  • 1 ½ Tbsp Olive Oil
  • 1 tsp Lee Kum Kee Minced Ginger
  • 1 tsp Wholegrain Mustard

Made with
Lee Kum Kee products

Plum Sauce 260g

Cooking and Dipping Sauces

Plum Sauce
Hoisin Sauce 240g

Cooking and Dipping Sauces

Hoisin Sauce
Minced Garlic 213g

Cooking and Dipping Sauces

Minced Garlic

How to make it

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