Gammon with Cider and Apples

Name: Gammon with Cider and Apples
Yield: Serves 6
Ingredients: 1 piece gammon or bacon, about 1 kg/2–2½ lb; 1 teaspoon French mustard; 1 tablespoon sugar; 15 g/½ oz butter; bay leaf; 6 dl/1 pint dry cider; few whole cloves; 2–3 tablespoons demerara sugar; 1 small onion, stuck with a clove; 675–900 g/1½-2 lb cooking apples

Preparation info

Serves
6

Difficulty
Medium

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.

Ingredients

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

Main course
Gluten-free

Method

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