Gammon with orange sauce

Ingredients

• 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

Method

• 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.