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Gammon with Scrumpy Cider, Waldorf Salad and Apple Syrup

Ingredients

1000g of gammon, boned and rolled
1000ml of scrumpy cider
500ml of apple juice
2 star anise
1 cinnamon stick
2 bay leaves
2 cloves
3 – 4 Cloves of Barbismoked™ Star Anise With Cinnamon and Orange Smoked Garlic – finely minced

For the Glaze
2 tbsp of English mustard
1 tbsp of honey
1 tbsp of cider vinegar

For the Syrup
150g of sugar
500ml of apple juice

For the Salad
2 Cox’s apples
1 head of celery, small
100g of walnut halves
1/2 lemon
1 tbsp of mayonnaise, rapeseed
1 little gem lettuce


Method

Place the gammon joint into water to cover and soak for 24 hours to remove excess salt

The next day, drain and place in a large pan, pour over all the cider and half the apple juice to cover the gammon, and add the garlic and spices. Top up with water if necessary

Bring to the boil and remove any scum from the liquid. Simmer for about 45-60 minutes until just cooked, then remove from the heat and leave to cool slightly in the cooking liquor

Preheat the oven to 190°C/gas mark 5

For the glaze, mix the mustard, honey and vinegar together. Remove the gammon from the pan, drain and place on a baking tray, brush the mustard glaze all over the joint and place in an oven for about 20 minutes or until nicely glazed. Remove and leave to cool

To make the apple syrup, place the sugar, the remaining 500ml of apple juice and a large ladle of the cooking liquor from the gammon into a saucepan and reduce until it turns to a light caramel. Remove from the heat, take out the star anise and reserve

To make the salad, core and chop the apple, leaving the skin on, chop the celery (reserve any leaves for garnish), add the walnuts, a squeeze of lemon juice and the mayonnaise and mix. Break up the lettuce, place on a plate and layer up with the Waldorf mix

To serve, carve the gammon and serve with the salad on a large serving plate, spooning the apple syrup around


Acknowledgements

Based on a recipe featured by  ‘Great British Chefs’