Roast Gammon In Cider With Calvados And Apples
Not too tricky
- 1kg (2¼lb) Good quality, dry-cured, unsmoked gammon joint
- 300ml (½pt) Sweet cider
- 15ml (1tbsp) Apple sauce
- 30ml (2tbsp) Calvados / brandy (optional)
- 4 Whole apples
- 15–30ml (1–2tbsp) Muscovado sugar
Pre-heat oven to 180°C, Gas Mark 4-5.
Weigh the joint and calculate the cooking time:
20 mins per 450g/1/2kg (1lb) plus 20 mins.
(About 1 hour for 1kg joint)
Double line a large roasting pan with foil. Place joint in roasting pan and pour over the cider, apple sauce, calvados and add whole apples.
Place another piece of foil on top and roast in oven. Baste and turn joint over half way through cooking time.
Remove joint carefully from oven. Remove rind from joint and score the fat. Baste the joint with the juice and sprinkle the fat with sugar and return to oven for further 10-15 minutes to brown.
The juices can be used as a sauce, but taste first as they may need a spoonful of brown sugar depending on the saltiness of the joint.
Serve thickly sliced with apples and roasted vegetables.