Gammon in Suffolk Cider
Our Suffolk gammon joints make a tasty and economical midweek supper or roast dinner. Any leftovers will make tasty sandwiches too. What else to cook it in than Aspall’s cider also produced in Suffolk? Once you learn this simple recipe you can experiment with different flavours.
You will need:
1 gammon joint approx. 2kg | 1 bottle of Aspall’s Suffolk Cider |
2 bay leaves and a sprig of fresh thyme | glaze: honey or golden syrup | course sea salt crystals or cloves
-Place your gammon joint in a large saucepan and pour over the cider and enough water to just cover the meat.
-Add your bay leaves and herbs.
-Bring to the boil and then cook at a simmer for 20 minutes per 500g (1h20m for 2kg)
At this stage the gammon will be cooked and deliciously tender, however it is lovely to crisp up the outside layer of fat in the oven with a tasty glaze. This needn’t be complicated.
-Simply score the fat with a sharp knife in either traditional diamonds or parallel lines.
-Then look to your store cupboard for squeezy honey or golden syrup and brush over.
-Press in crushed sea salt crystals for extra crunch and cloves for decoration and flavour. Bake in a hot oven (190-200°C) for 30 minutes or until golden and crispy.