Braised gammon with cider and apples

Method

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.