Saturday, November 28, 2009


If spicy, the pork is hugely tasty. Is there something greater than come together all the family in the weekend and remove from oven a gammon full of flavors, moist, surrounded by potatoes and onions? If you don't want to use gammon, choose a good beef cut to roast, following the entire recipe.

1 unsmoked boneless gammon weighing 4-5 kg

1 large onion cut into 4 pieces
4 large garlic cloves
1 seedless ají pepper
1/2 bunch of parsley
1/2 bunch of chive
4 tbsp salt
Juice of 3 lemons
2 tbsp finely chopped rosemary

To embed
15 garlic cloves
16 seedless green olives
100g bacon cut into cubes
15 onions pickle

With a knife's tip, perforate the whole gammon.

In a blender, liquefy the onion, garlic, pepper, parsley, chive, salt and lemon. Then, add chopped rosemary and mix, do not liquefy again.
Spread it over the meat, including the holes.

To embed
In each hole, add one ingredient: garlic, olive, bacon or onion. Place the gammon in a plastic bag with the spice, let marinate for 12 hours in fridge.

To finish
Preheat the oven to 350˚F.
Place gammon in a large roasting pan, cover with foil and roast for 3h to 3h30. Remove foil and sprinkle with the spice in the pan. Serve with potatoes, onions and bell peppers.

Serve: portions to 10-12 persons.

Recipe from here.


  1. looks wonderful but I haven't tried this..

  2. This sounds mouth-watering good. I imagine it smells wonderful while roasting!! YUM!!

  3. Such a delicious way to serve gammon. This recipe is something new to me.

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