Gammon cooked in scrumpy cider with Waldorf salad and apple syrup

PT1H30M

PT24H

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Ingredients

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Imperial

Gammon in scrumpy

Glaze

Waldorf salad

1
Place the gammon joint into water to cover and soak for 24 hours to remove excess salt
  • 1000g of gammon, boned and rolled
2
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 spices. Top up with water if necessary
3
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
4
Preheat the oven to 190°C/gas mark 5
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
6
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
7
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
8
To serve, carve the gammon and serve with the salad on a large serving plate, spooning the apple syrup around
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