elliottfamily.me From Scratch

Recipe

Cider Braised Ham

Gammon simmered in cider, then roasted with a honey mustard glaze.

Cook 2 h 50 min–3 h 25 min · 190 °C fan

You'll need

  • 2 kg gammon, unsmoked, boneless
  • 1 onion, roughly chopped
  • 1 carrot, roughly chopped
  • 1 parsnip, roughly chopped
  • 1 bulb garlic, to taste
  • 2 bay leaves
  • 2 cans cider
  • black peppercorns
  • cloves, for studding

Glaze

  • 60 ml honey
  • 2 tbsp Dijon mustard
  • 60 g dark muscovado sugar
  • 1 tbsp Worcestershire sauce

Equipment

  • large lidded pan
  • large roasting tin
  • foil

Method

  1. Simmer the gammon in water for a few minutes to draw out the salt. Pour off the water and any froth.
  2. Add the vegetables, bay leaves and peppercorns. Pour in the cider and top up with water to cover.
  3. Simmer, partly covered, for 2½–3 hours. Skim often and top up with boiling water as needed.
  4. Lift the ham out of the pan and rest until cool enough to handle.
  5. Preheat the oven to 190 °C (fan).
  6. If needed, peel off the skin and trim the fat to a thin, even layer. Score it in a criss-cross pattern with a sharp knife and stud each diamond with a clove.
  7. Put the ham in a large roasting tin.
  8. Mix the glaze and brush it over the ham.
  9. Roast for 20–25 minutes, until nicely browned.
  10. Cover with foil and rest for 30 minutes.