Title: Baked gammon in cider
 Categories: English
      Yield: 4 Servings
 
           Middle gammon
      2 x  Bay leaves
      2 ts Cloves
      2 tb Golden syrup
      2 tb Demerara sugar
    1/2 pt Cider
      1    Tn peach halves
           Chopped chives
 
  Total  cooking time:  allow  20 minutes per pound plus 20 minutes
  extra. Wash the joint, place in a saucepan, cover with water, add the
  bay leaves and bring to the boil. Cover and simmer for half total
  cooking time. Remove from the pan and discard liquid. Set oven to
  375/F or Mark 5. Remove the skin from joint, score the fat and press
  in the cloves. Place in a roastina tin, pour the syrup over the fatty
  sides and sprinkle with the sugar. Add 1/2 pint cider to the tin and
  bake for remainder of cooking time. Baste with the liquid 2 or 3
  times. Twenty minutes before the end of cooking time add the peach
  halves, reserving the juice, and sprinkle with chopped chives. When
  cooked, remove the joint and the peaches. Add the peach juice to the
  tin and boil rapidly to reduce to make a sauce; serve separately.
  FIV1.'V77