Try this delicious Gammon recipe with a Maple Syrup and Cider glaze. From a recent book by local resident Anne Faber who is a journalist, award winning food blogger and TV cook. So we are in good hands.
Morley Butchers Gammon – 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.
In this slower process the salt curing compounds slowly penetrate through the entire ham, drawing out the moisture, the weight of the ham is often reduced by up to 18 to 25 percent. The loss of moisture produces a more intense flavour and deepens the colour of the ham.
We also do our own Gammon smoking on the premises. Using our own premium Gammon and the latest in natural draft smoking technology (It allows precise control of the end result). The joints are cold smoked for four to six hours. This allows the maple wood smoke to impart that extra richness and depth of flavour.
Great ingredients, traditional butchers skills along with some patience makes for some great tasting meat – Perfect for this Gammon recipe.
Maple Cider Gammon recipe ingredients
1.5 kg smoked gammon from Morley Butchers (plain unsmoked if you prefer)
2 liter cider
1 onion, peeled
1 cinnamon stick
2 bay leaves
2 tsp cornflour
For the glaze:
50ml maple syrup
1 tsp coarse grain mustard
1 tsp Worcestershire sauce
1 tsp soy sauce