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Gammon with Cider and Apples
- Serves
6
- Difficulty
Medium
Published 1977
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 1 kg 2–2½ lb 675–900
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
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