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Ham in Honey Syrup
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11/2kg middle leg of gammon (ham), soaked overnight in cold water and drained
SAUCE
2 tablespoons sugar
4 tablespoons water
2 tablespoons clear honey
2 tablespoons rice wine or dry sherry
2 teaspoons cherry brandy
2 teaspoons cornflour (cornstarch) blended with 3 tablespoons water
Method :
Half-fill the lower part of a large steamer with boiling water. Put the gammon (ham) in the upper part and place the steamer over moderate heat. Steam the gammon (ham) for 21/4 hours. Remove the steamer from the heat and set he gammon (ham) aside until it is cool enough to handle. When it is cool enough to handle, cut it into 1/2 cm thick slices. Arrange the slices decoratively on a heatproof serving dish.
To make the sauce, combine all the sauce ingredients in a small saucepan and bring to the boil, stirring constantly. Remove from the heat and pour over the ham slices. Put the serving dish in the top part of the steamer and return the steamer to moderate heat. Steam the meat and sauce for 5 minutes.
Remove the steamer from the heat and carefully remove the dish from the steamer. Serving at once.
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