Cider Gammon with Caramelised Glaze recipe

This delicious gammon recipe begins with the joint being soaked in cider overnight before being gently poached. It's then put into the oven with a mustard and brown sugar glaze for a lovely sweet, tangy flavour. Serve with creamy cauliflower cheese and some roast potatoes.

Ingredients:

1 large gammon joint
1 litre dry cider
8 whole cloves
8 whole peppercorns
1 bay leaf
175g dark brown sugar
3 heaped tbsp. English mustard powder

Method of Preparation:

Place the ham into a large pot and cover with the cider, peppercorns and bay leaf. Leave overnight.
Place the pot onto the heat and simmer for half an hour for each 450g of meat. If you have a 1kg joint, simmer for 1 hour and ten minutes.
Mix the mustard with the sugar in a small bowl. Preheat the oven to 220C.
Remove the gammon from stock pot and score the flesh with a knife. Score the flesh both ways to make diamond shapes, then stud the cloves into the points of the diamonds.
Cover the gammon with the mustard sugar mixture and pour some of the cider cooking liquid into the bottom of the roasting tin.
Bake in the oven for 40 minutes until golden and flavourful.

You can also make this recipe using on the bone ham. If you don't have brown sugar, honey would also work. You could also mix together balsamic vinegar and sugar - use anything you have in the cupboard.

Author: Laura Young

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Data:

Published: August 8, 2011