Serves: 4-6

Takes: 20 minutes per 450g/1/2 kg (1lb), plus 20 minutes. (About 1 hour for 1kg (21/4 lb) joint)

Cider Roasted Gammon With Calvados And Apples

Cider Roasted Gammon With Calvados And Apples

Ingredients:

  • 1kg Dry cured, unsmoked gammon joint
  • 300ml Sweet cider
  • 15mlsp (1tbsp) Apple sauce
  • 2 x 15mlsp (2tbsp)
  • Calvados/brandy (optional)
  • 4 Apples, whole
  • 25g (1oz)
  • Muscovado sugar

Method:

  1. Pre-heat the oven to Gas Mark 4-5, 180°C, 350°F.
  2. Double-line a large roasting pan with foil. Place the joint in the roasting pan. Pour over the cider, apple sauce, calvados and add the whole apples. Place another piece of foil on top and roast in the oven.
  3. Baste and turn the joint over halfway through the cooking time.
  4. Remove the joint carefully from the oven. Remove the rind from the joint and score the fat. Baste the joint with the juice and sprinkle the fat with sugar and return to the oven for a further 10-15 minutes to brown.
  5. The juices can be used as a sauce, but taste them first as they may need a spoonful of brown sugar depending on the saltiness of the joint.

Recipe courtesy of www.lovepork.co.uk

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