Gammon is cooked slowly with cider and apples in a pot with a tight-fitting lid. This can also be cooked in a slow cooker.
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Ingredients
- 1.5kg smoked gammon joint, soaked in cold water overnight
- 2 tbsp olive oil
- 1 onion, finely chopped
- 1 leek, finely chopped
- 2 celery sticks, finely chopped
- Knob of butter
- 2 apples, peeled, cored and sliced
- Small handful fresh sage leaves, finely sliced, plus extra to garnish
- 500ml semi-dry cider
- 400ml chicken stock, hot
- 400g can butter beans, drained and rinsed
- ½ tbsp black treacle
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Method
- Preheat the oven to 160°C/fan140°C/gas 3. Remove the gammon from the soaking water, put in a heavy-based casserole with a tight-fitting lid and cover with fresh water. Bring to a boil. Simmer for 5 minutes, remove the gammon and discard the water.
- Add the oil to the clean pot with the onion, leek and celery. Cook for 10 minutes until soft. Add the butter and apple and cook for 5 minutes until lightly caramelised.
- Return the gammon to the pot with the sage, cider and stock. Season with pepper and bring to a boil. Cover with the lid and oven-cook for 2½-3 hours until the meat is very tender.
- Remove the gammon from the pot, remove and discard the skin, and keep warm. Put the pot over a high heat and bring to the boil. Add the beans and treacle and simmer over a medium-low heat for 10 minutes.
- Roughly tear the meat into large pieces and return, with any juices, to the sauce. Serve immediately with steamed cabbage. Garnish with fried sage leaves, if you like.
Nutrition
- 709kcals Calories
- 25.4g (8.9g saturated) Fat
- 72.2g Protein
- 46g (11.2g sugars) Carbs
- 5.4g Salt
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