Gammon braised in cider

Preparation info
  • Serves


    • Difficulty


Appears in
Winter Food

By Jill Norman

Published 2005

  • About

In the past, salted cuts of pork were often served with pease pudding, a sensible combination since both pulses and meat could be stored through the winter months. A bean or pea purée still makes a good accompaniment, or try the suggestions below.


  • 750 g piece gammon, boned
  • 1 sprig sage
  • 4 sprigs


Put the gammon into a deep pan, cover with water, bring slowly to the boil and drain. Rinse under the cold tap and remove the skin and excess fat. Rinse out the pan and put back the gammon with the herbs, vegetables, peppercorns and cider along with sufficient water just to cover the meat. Bring to a simmer, and cook gently, covered, for about 1¼ hours, or until the gammon can be pierced