DOCUMENT

196 Roast gammon Serves 4 | Preparation time: 90 minutes Ingredients For the gammon: 1 kg gammon (loin), ready to cook For the pesto: 50 g pine nuts 60 g sundried tomatoes in oil 30 g flat leaf parsley 30 g basil 1 clove of garlic 50 g hard cheese (Parmesan), grated 2 ½ tbsp. sunflower oil 2 ½ tbsp. olive oil Accessories: Universal tray Food probe Hand-held blender Preparation Place the gammon joint on the universal tray and insert the food probe. Place the universal tray in the oven and roast the gammon joint. To make the pesto, toast the pine nuts in a pan. Roughly chop the tomatoes, parsley, basil and garlic. Purée them together with the pine nuts, Parmesan and sunflower oil. Stir in the olive oil. Settings Automatic programme Pork | Gammon joint | Roast Programme duration: approx. 55 minutes Manual Oven functions: Moisture Plus + Fan Plus Temperature: 150–160 °C Core temperature: 75–80 °C Booster: On Pre-heat: Off Crisp function: Off Number/Type of bursts of steam: Time-controlled, first after 5 minutes, second after 20 minutes, third after 40 minutes Duration: approx. 50–60 minutes Shelf level: 2 [1] (1) Useful tip: If your sundried tomatoes are dry-packed, 30 g will be enough. Before using them, pour boiling water over them and leave to soak for approx. 10 minutes. Then drain off the water.