Gammon cooked in scrumpy cider with Waldorf salad and apple syrup


First published in 2015
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Gammon in scrumpy


Waldorf salad

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
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
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
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
To serve, carve the gammon and serve with the salad on a large serving plate, spooning the apple syrup around
First published in 2015
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