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Gammon Poached in Cider

Serves 6

Ingredients

1.8kg Gammon Joint
450ml Cider
1 Onion, chopped
1 Carrot, chopped
1 Celery Stick, chopped
2 tbsp Dijon Mustard
2 tbsp Brown Sugar
Peppercorns
Few Cloves

Method

Preheat the oven to 220c/Gas Mark 9. Place the gammon into a large pan and add sufficient water to cover the joint. Add the onion, carrot, celery and a few whole peppercorns. Cover the pan and bring the liquid slowly to the boil then reduce heat and simmer gently for 1 hour 40 minutes.

Strain off and reserve the liquid. Line a roasting tin with baking paper and place the joint in it. Slice off the skin, leaving a layer of fat on the joint. Smear the fat with the mustard and sugar and score with a sharp knife in a criss-cross pattern. Stud the pattern with cloves.

Pour in a little of the stock to stop the joint sticking and roast in the oven for 30 minutes. Turn off the oven and leave the gammon to rest for 10 minutes. Serve the ham sliced thickly with homemade chutney.

Source: 'Complete Traditional Recipe Book' Sarah Edington