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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

    20 mins

  • Cooking

    200 mins

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 260G - FRONT V2 copy

Cooking and Dipping Sauces

Plum Sauce
HOISIN SAUCE 240G - FRONT copy

Cooking and Dipping Sauces

Hoisin Sauce
MINCED GAR 213G - FRONT V2 copy

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.