Gammon In Cider And Waldorf Salad

Cooking time:

Serves:10 people

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    Gammon in scrumpy cider

  • 1kg (2¼lbs) Gammon, boned and rolled
  • 1ltr (1¾pts) Scrumpy cider
  • 1ltr (1¾pts) Apple juice
  • 150g (5½oz) Sugar
  • 2star Anise
  • 1star Cinnamon
  • 2 Bay leaves
  • 2 Cloves
  • Glaze

  • 30mlsp (2tbsp) English mustard
  • 15mlsp (1tbsp) Honey
  • 15mlsp (1tbsp) Cider vinegar
  • Waldorf salad

  • 2 Eating apples
  • 1 Head celery, small
  • 100g (3½oz) Walnut halves
  • ½ Lemon
  • 15mlsp (1tbsp) Mayonnaise
  • 1 Little gem lettuce


Preheat the oven to 190°C, Gas Mark 5.


Place the gammon in a large pan. Pour in all the cider and half the apple juice to cover the gammon (top up with water if necessary). Add the spices.

Bring the pan to the boil and discard any scum that floats to the surface. Allow to simmer for 45 to 60 minutes until the joint is just cooked. Remove from the heat and set aside to cool in the cooking liquor.

Prepare the glaze by mixing the mustard, honey and vinegar together. Remove and drain the gammon, before placing it on a baking tray. Make sure to keep some of the cooking liquor for later.

Brush all over the gammon with the mustard glaze and cook in the oven for about 20 minutes or until it has glazed nicely. Remove and set aside to cool.

To make the apple syrup, add the sugar, the remaining 500ml of apple juice and a large ladle of the cooking liquor from the gammon in a saucepan. Reduce the mix until it turns to a light caramel. Remove the pan from the heat; take out any star anise and reserve.

To make the salad, core and chop the apples with the skin on. Chop the celery, reserving any leaves for garnish, add the walnuts, a squeeze of lemon juice and the mayonnaise before mixing all together. Break up the lettuce and serve on a plate with a layer of the Waldorf mix.

Serving Suggestion

To serve, carve the gammon and serve alongside the salad and a ramekin with the apple syrup which can be poured over the gammon.

Additional Notes

Please check the producer’s cooking instructions as some brands recommend soaking the gammon before cooking.

Recipe is courtesy of James Mackenzie via

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