Gammon has to be one of my all time favourite meats! Whenever I have it I can see my childhood self standing bare foot in the larder carefully carving off thin slivers of ham and savouring the deliciously sweet and salty ‘melt in your mouth’ goodness.
Growing up we tended to only eat gammon at Christmas as it was considered a special treat. My mother would cook it late on Christmas Eve and its aroma would waft through the house in an almost teasing fashion as we knew we’d have to wait until Christmas lunch before we were able to indulge. Self-restraint is not something my family are known for when it comes to food.
Gammon can be cooked like any other roast – pop it in a roasting tray with onion and other bits and bobs and then cook in the oven for as long as it needs depending on its weight. For gammon you work on the principle of 30 minutes per 500g at 190C.
As you cook the recipe below the smell of mulled cider will fill your kitchen as the spices infuse with the cooking liqueur. The ‘piece de resistance’ comes when you glaze the joint with runny honey mixed with the juices – the result will be a sticky sweet slightly caramelised unctuous gammon. Enjoy!
Glazed gammon roasted in cider
Preparation time: 2 hrs
- 1.5kg unsmoked Gammon joint
- 200ml cider
- 1 onion (cut into chunks)
- 1 carrot (peeled and cut into chunks)
- 1 apple (cored and cut into wedges)
- 2-3 pieces cinnamon bark
- 1tsp whole black pepper seeds
- 1/2tsp coriander seeds
- 1 bay leaf
- 1 star anise
- 3 cloves
- Salt and pepper
For the glaze:
- Juices from the roasting tray
- 3-4tbsp honey
- 1tsp cider vinegar
- Preheat oven to 190C.
- Put the gammon in a roasting tray and score the skin with a sharp knife making a crisscross pattern.
- Insert the cloves into the scores of the skin and place the bay leaf under the joint.
- Distribute all of the other ingredients around the joint and season.
- Cover the roasting tray with tin foil, place in the oven and roast for 1hr 20.
- Remove the oven and using a sharp knife carefully cut away the skin leaving fat.
- Prepare the glaze – strain the liquid from the roasting tray into a saucepan and on a high heat reduce liquid until it is roughly halved. Add the honey and vinegar and stir until honey is completely melted and bubbling slightly.
- Using a pastry brush, brush half of the glaze over the fat on joint.
- Turn the heat up on the oven to 220C.
- Place the joint back in the oven for five minutes, then remove and brush over the remaining glaze.
- Cook for a further couple of minutes until the glaze has turned golden brown.