Gammon cooked in scrumpy cider with Waldorf salad and apple syrup
Item 1 of 1
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.
First published in 2015
Ingredients
Metric
Imperial
Gammon in scrumpy
- 1000g of gammon, boned and rolled
- 1000ml of scrumpy cider
- 1000ml of apple juice
- 2 star anise
- 1 cinnamon stick
- 2 bay leaves
- 2 cloves
- 150g of sugar
Glaze
- 2 tbsp of English mustard
- 1 tbsp of honey
- 1 tbsp of cider vinegar
Waldorf salad
- 2 Cox's apples
- 1 head of celery, small
- 100g of walnut halves
- 1/2 lemon
- 1 tbsp of mayonnaise
- 1 little gem lettuce
SAVE RECIPE
Method
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
First published in 2015
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2024