SERVES: 6 – 8
PREP TIME: 20 MINUTES
STOVE TOP TIME: 50 MINUTES
WONDERBAG TIME: 5 – 6 HOURS
- 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
- Place the gammon along with all the other gammon ingredients (except the glaze ingredients) in a medium pot.
- The liquid should cover the meat; if not, add a little water to just cover.
- Bring to the boil, then reduce the heat to low and simmer gently, covered with a lid, for 40 minutes.
- Place the pot on a mat or cloth in a sealed Wonderbag for 5 – 6 hours.
- Remove the gammon from its cooking stock, transfer to a small roasting tin.
- Pour off ¾ of the liquid, blend the apples and leave the sauce to reduce until of a medium thick consistency.
- Adjust seasoning. This is served with the gammon.
- Cut the rind from the gammon, leaving a thin layer of fat, and discard the rind.
- 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.
- Add the sugar and paprika and cook until a glaze-like consistency.
- Pour this over the gammon and roast for 15 minutes, until browned and caramelised.
- Set aside in a warm place while you make the sauce. Serve with red cabbage and mash.