Posted on

Cider Glazed Gammon with Apple Cinnamon Sauce

SERVES: 6 – 8
PREP TIME: 20 MINUTES
STOVE TOP TIME: 50 MINUTES
WONDERBAG TIME: 5 – 6 HOURS
DIFFICULTY: MODERATE

INGREDIENTS

  • 1.2kg – 1.5kg boneless smoked gammon joint
  • 500ml cider Or sparkling apple juice
  • 1 litre cloudy apple juice
  • 5 green apples, peeled, cored and cut into rough chunks (these will form part of your sauce)
  • 1 large onion, peeled and cut in quarters
  • 2 pieces cinnamon stick
  • 15ml coarsely crushed coriander seeds
  • 5ml black pepper
 FOR THE GLAZE AND SAUCE
  • 5ml demerara sugar
  • 2,5ml paprika
  • 15ml cornflour

DIRECTIONS

  1. Place the gammon along with all the other gammon ingredients (except the glaze ingredients) in a medium pot.
  2. The liquid should cover the meat; if not, add a little water to just cover.
  3. Bring to the boil, then reduce the heat to low and simmer gently, covered with a lid, for 40 minutes.
  4. Place the pot on a mat or cloth in a sealed Wonderbag for 5 – 6 hours.
  5. Remove the gammon from its cooking stock, transfer to a small roasting tin.
  6. Pour off ¾ of the liquid, blend the apples and leave the sauce to reduce until of a medium thick consistency.
  7. Adjust seasoning. This is served with the gammon.

GLAZING

  1. Cut the rind from the gammon, leaving a thin layer of fat, and discard the rind.
  2. With a small sharp knife, score the fat into diamonds. Stud every third diamond with a clove. For the glaze, put a ladleful of cooking liquid into a large clean pan.
  3. Add the sugar and paprika and cook until a glaze-like consistency.
  4. Pour this over the gammon and roast for 15 minutes, until browned and caramelised.
  5. Set aside in a warm place while you make the sauce.  Serve with red cabbage and mash.