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Gammon with Orange Sauce

Juice and zest of 1 large orange
Juice of 1 lemon
300 ml (1/2 pint) extra orange juice
12 Schwartz Cloves Whole
25 g (1 oz) demerara sugar
4 gammon steaks
1 tbs oil
Schwartz Coarse Ground Black Pepper to taste
15 g (1/2 oz) cornflour, mixed with 2tbs water
25 g (1 oz) butter
Salt

Place the orange zest, juice and lemon juice in a measuring jug. Make up to 450 ml (3/4 pint) with the extra orange juice. Add the Cloves and sugar and bring to the boil. Remove from the heat, cover and set aside for approx. 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 re-heat, stirring, until the sauce boils and thickens. Stir in the butter and pour over the gammon to serve.

Makes 4 servings.

Many thanks to Schwartz for letting us use this recipe.