Try this delicious roast Gammon recipe with a Maple Syrup and Cider glaze. It will make a perfect Mothers Day lunch this weekend. The recipe comes from local resident Anne Faber who is a journalist, award winning food blogger and TV cook.
Morley Butchers Roast 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.
Roast 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
Roast Gammon recipe cooking method
Morley Butchers Gammon is not very salty so does not usually need soaking overnight.
Rinse the meat then place the Gammon in a large pot of water and bring to the boil, simmer for 5 minutes the discard. Now add the cider, onion, peppercorns, cinnamon and bay leaves. Top up with fresh water until the Gammon is just covered. Bring to the boil, then reduce to a simmer and cook for 1 ½ hours.
When the ham is cooked, take it out of the pot and place into a roasting tin. Keep the cooking liquid. Preheat the oven to 200°C fan.
Let the ham cool until it’s easy to handle. Remove the skin (if there is any), leaving a thin layer of fat. Score the fat to make diamond shapes and stud each diamond with a clove.
Mix all the ingredients for the glaze. Pour the glaze over the ham and add a ladle of leftover cider cooking liquid to the bottom of the pan.
Cook the Gammon in the preheated oven for 30 minutes. Keep an eye on the meat and add a bit more cooking juices if it dries out.
• If you prefer cooking without alcohol, you can cook the ham in apple juice.
• If you’re making a bigger ham, you need to adjust the boiling time: calculate 1 hour per kilo of meat. The oven time remains the same.
More about Anne Faber
Born and raised in Luxembourg, she came to the UK in 2003 to pursue her studies. Anne graduated with an MA in English literature from University College London and went on to do a postgraduate degree in journalism at the renowned City University in London – specializing in food and drink writing. Anne worked as a TV producer for APTN, ZDF and RTL and ate her way around London as a restaurant critic for Time Out London. In 2010, she started her food blog Anne’s Kitchen, which was honoured with a digital food award by Food & Wine magazine in 2013. Her accessible approach to cooking and quirky personality led RTL Luxembourg to commission her very own Anne’s Kitchen TV show, which started airing in September 2013.
Anne’s Kitchen cookbook
This Roast Gammon recipe is taken from Anne’s book where she shares 100 of her favourite British-inspired recipes. As well as this Gammon recipe expect comforting pies, lovely afternoon tea delights and party nibbles. You can have a look at it here and also order it on Amazon UK