Apple Glazed Gammon©
About the Recipe
Apple cider, juice, sauce and a dollop of thyme, mustard and maple syrup.....simple and gorgeous. I always use any leftovers (if any!) to make a pea and ham soup also!
Ingredients
Boneless Gammon Joint (81.1oz-2.3kg)
13.5fl oz-400ml Apple Juice
33.8fl oz-1 litre Apple Cider
4 tablespoons Light Brown Sugar
1 tablespoon Dried Thyme
Glaze
5.2oz-150g Apple Sauce
3.3fl oz-100ml Pure Maple Syrup
1 tablespoon Dijon Mustard
Preparation
In a large cooking pot, place the gammon joint in the centre and add the apple juice, cider, sugar and thyme. Mix up the juice with a tablespoon. Cover and pop in the fridge to soak overnight
When ready to proceed, place the pot on the hob and bring to a boil. Immediately reduce to a simmer and place a lid over loosely. Let the gammon gently simmer for 45 minutes
Turn the gammon over and simmer loosely covered again, for a further 45 minutes
Pre-heat oven to 428˚F/220˚C regular oven or 394˚F /200˚C fan assisted oven
Meanwhile, mix together the maple syrup, apple sauce and mustard using a tablespoon
Remove the gammon from the liquid and place onto the roasting tin
Score the top and smother the glaze all over
Pop into the oven for 20-25 minutes. Insert a meat thermometer once done and make sure it reads 159 ˚F -71˚C
Turn the oven off and pop the gammon back into the switched off oven to rest for 15 minutes
Remove from the oven and allow to rest for a further 30 minutes and serve