This ham in scrumpy cider recipe is a classic pairing of pork and apples; not just the cooking liquid but a delicious sweet apple sauce and extra crunch raw in the Waldorf salad.
Morley Butchers Ham – Real Local Food
Starting with the best quality Blythburgh Free Range Pork, using a traditional manual process and allowing plenty of time allows us to create a truly exceptional range of Gammon for our customers. We use a traditional dry cure process where the curing salts are rubbed directly by hand onto the outside of the pork joints. These are then left to cure in our cold room for two to three weeks.
Great ingredients, traditional butchers skills along with some patience makes for some great tasting meat – Perfect for this ham recipe.
What Is The Difference Between Ham And Gammon?
It all starts with a leg of pork. Once that meat is cured it becomes gammon. After you have cooked the gammon it is then called ham.
There are some anomalies however, if the gammon is served hot from the oven then you will still see it on menus described as gammon or a thick fried slice will typically be called a gammon steak. A further point to remember is that in the USA both cooked and uncooked are described as ham and a pork leg is also referred to as a ham.
Ingredients For Ham In Scrumpy Cider
1kg (2¼lbs) gammon, boned and rolled from Morley Butchers
1ltr (1¾pts) scrumpy cider
1ltr (1¾pts) apple juice
150g (5½oz) sugar
2 star anise
1 cinnamon stick
2 bay leaves
30ml (2tbsp) English mustard
15ml (1tbsp) honey
15ml (1tbsp) cider vinegar
2 eating apples
1 head celery, small
100g (3½oz) walnut halves
15ml (1tbsp) mayonnaise
1 little gem lettuce
Cooking Method For Method For Ham In Scrumpy Cider
Preheat your oven to 190°C, Gas Mark 5 ready to roast the boiled joint. (NB Morley Butchers gammon does not need extra soaking prior to cooking.)
Put the gammon into 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. Keep checking as the sugar in the glaze can go from golden brown to black very quickly! 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 themeat 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.
To serve, carve the ham and serve alongside the salad and a ramekin with the apple syrup which can be poured over the meat.
This ham in scrumpy cider recipe and image are from the Love Pork website give them a visit for more tasty recipes.