Roast Gammon in Cider with Calvados and Apples
A beautiful mixture of salty and sweet, this cider glazed gammon with apples is delicious. Pan-roasted, it will melt in your mouth.
1 hour 15 minutes
Not too tricky
- 1kg good quality, boneless, dry-cured, unsmoked gammon joint, rinsed
- 300ml sweet cider
- 1 tablespoon apple sauce
- 2 tablespoons Calvados/brandy (optional)
- 4 red apples, halved
- 1-2 tablespoons muscovado sugar
Preheat oven to 180°C, 160°C Fan, Gas Mark 4-5.
Double line a non-stick large roasting pan with foil. Place the joint in the pan and pour over the cider, apple sauce, calvados and add the apples.
Place another piece of foil on top and roast in oven for 1 hour. Baste and turn the joint over half way through cooking time.
Carefully remove the joint from oven. Remove the rind from the joint and score the fat. Baste the joint with the juice and sprinkle the fat with sugar, return to the oven and cook for a further 10-15 minutes.
The juices can be used as a sauce, but check for saltiness first.
Slice the apples and serve with roasted vegetables.