Gammon with Cider and Apples

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

The bed of apples used for braising this bacon joint provides a delicious apple sauce to serve along with it. Choose a piece of bacon collar or a lean gammon joint with a good area of rind for glazing.


  • 1 piece gammon or bacon, about 1 kg/2–2½ lb
  • 675–900


Soak the gammon for several hours or overnight in cold water. Peel, core and quarter the apples and arrange over the base of a large saucepan. Add the onion stuck with the clove and the bay leaf. Set the piece of gammon on top of the apples and add the cider; it should be just sufficient to cover the apples: Cover the pan and bring up to the boil. Simmer gently allowing 30 minutes per