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Gammon cooked in scrumpy cider with Waldorf salad and apple syrup

Gammon cooked in scrumpy cider with Waldorf salad and apple syrup

Gammon cooked in scrumpy cider with Waldorf salad and apple syrup

PT1H30M

PT24H

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1
Place the gammon joint into water to cover and soak for 24 hours to remove excess salt
  • 1000g of gammon, boned and rolled
2
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
  • 2 cloves
3
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
4
Preheat the oven to 190°C/gas mark 5
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
6
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
7
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
  • 1/2 lemon
  • 1 tbsp of mayonnaise, rapeseed
  • 1 little gem lettuce
8
To serve, carve the gammon and serve with the salad on a large serving plate, spooning the apple syrup around

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