The classic flavours of honey, mustard and apple all make an appearance in this glazed gammon recipe from James Mackenzie. The gammon is first simmered in scrumpy cider, which imparts a rich fruitiness, then is roasted with a honey and mustard glaze and served with a pitch-perfect Waldorf salad.
Behind every strong man there’s a strong woman and never has that maxim rung truer than at the Michelin-starred Pipe and Glass, where talented chef-proprietor James Mackenzie resides with his equally capable front-of-house wife, Kate.
The folder name
Please choose a different name.
Please enter a name for the new folder.
Place the gammon joint into water to cover and soak for 24 hours to remove excess salt
1000g of gammon, boned and rolled
The next day, drain and place in a large pan, pour over all the cider and half the apple juice to cover the gammon, and add the spices. Top up with water if necessary
1000ml of scrumpy cider
500ml of apple juice
2 star anise
1 cinnamon stick
2 bay leaves
Bring to the boil and remove any scum from the liquid. Simmer for about 45-60 minutes until just cooked, then remove from the heat and leave to cool slightly in the cooking liquor
Preheat the oven to 190°C/gas mark 5
For the glaze, mix the mustard, honey and vinegar together. Remove the gammon from the pan, drain and place on a baking tray, brush the mustard glaze all over the joint and place in an oven for about 20 minutes or until nicely glazed. Remove and leave to cool
2 tbsp of English mustard
1 tbsp of honey
1 tbsp of cider vinegar
To make the apple syrup, place the sugar, the remaining 500ml of apple juice and a large ladle of the cooking liquor from the gammon into a saucepan and reduce until it turns to a light caramel. Remove from the heat, take out the star anise and reserve
150g of sugar
500ml of apple juice
To make the salad, core and chop the apple, leaving the skin on, chop the celery (reserve any leaves for garnish), add the walnuts, a squeeze of lemon juice and the mayonnaise and mix. Break up the lettuce, place on a plate and layer up with the Waldorf mix
2 Cox's apples
1 head of celery, small
100g of walnut halves
1 tbsp of mayonnaise, rapeseed
1 little gem lettuce
To serve, carve the gammon and serve with the salad on a large serving plate, spooning the apple syrup around
Want more recipes like this delivered to your inbox?
Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.