Gammon in Cider and Waldorf Salad
1 hour 30 minutes
Not too tricky
For the Gammon
- 1kg gammon, boned and rolled
- 1 litre scrumpy cider
- 1 litre apple juice
- 150g sugar
- 2 star anise
- 1 cinnamon stick
- 2 bay leaves
- 2 whole cloves
- 2 tablespoons English mustard
- 1 tablespoon runny honey
- 1 tablespoon cider vinegar
- 2 eating apples
- 1 small head celery, chopped and celery leaves removed
- 100g walnut halves
- ½ lemon
- 1 tablespoon mayonnaise
- 1 little gem lettuce
Preheat the oven to 190°C, 170°C Fan, Gas Mark 5.
Place the gammon in a large pan. Add the cider and half the apple juice over the gammon (top up with water if necessary). Add the spices and bay leaves.
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 nicely glazed. 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; remove the star anise and reserve.
To make the salad, core and chop the apples with the skin on and add to a large bowl. Add the celery, walnuts, a squeeze of lemon juice and the mayonnaise and mix well together. Arrange the lettuce on a plate and spoon over the salad.
To serve, carve the gammon and serve alongside the salad and the apple syrup.
Please check the producer’s cooking instructions as some brands recommend soaking the gammon before cooking.
Recipe is courtesy of James Mackenzie via www.greatbritishchefs.com