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Roast gammon in cider with brown sugar glaze

Sliced gammon joint, glazed with brown sugar

Roast gammon in cider with brown sugar glaze

Name: Roast gammon in cider with brown sugar glaze
Total time: 3 h 15 min
Yield: Serves 8-10
Ingredients: 3 kg boneless rolled gammon joint; 1 litre, keeping 100ml for the glaze cider (we used Old Rosie); 2 bay leaves; 1 tbsp black peppercorns; 2 onions 1 quartered, 1 diced; 2 carrots halved; 1 tbsp butter; 1 clove garlic crushed; 250g kale washed and chopped; 2 x 600g jars (or 3 x 400g tins) butter beans drained and rinsed; 4 tbsp soft brown sugar; 3 tbsp Dijon mustard plus 1 tsp for the beans

Adam Bush
, Janine Ratcliffe

Published: December 17, 2017 at 12:01 PM

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Serves 8-10

Easy

Total time: 3 hrs and 15 mins

+ cooling

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Looking for a moreish ham recipe to impress your guests this Christmas? Try our cider-braised roast gammon joint with a sweet brown sugar glaze.

Gluten free

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Try this roast gammon recipe, then check out our slow cooker gammon, baked ham, glazed ham, honey-glazed roast gammon and more Christmas ham recipes.

Recipe tip: In this braised gammon recipe, a little of the cooking liquid becomes a deeply flavoured base for cooking butter beans and kale to serve on the side. The rest of the stock can be used to make a soup with the ham off-cuts, if you like.

Ingredients

Nutrition

3 kg boneless rolled gammon joint
1 litre, keeping 100ml for the glaze cider (we used Old Rosie)
2 bay leaves
1 tbsp black peppercorns
2 onions

1 quartered, 1 diced
2 carrots

halved
1 tbsp butter
1 clove garlic

crushed
250g kale

washed and chopped
2 x 600g jars (or 3 x 400g tins) butter beans

drained and rinsed

GLAZE

4 tbsp soft brown sugar
3 tbsp Dijon mustard

plus 1 tsp for the beans

Nutrition: per serving

kcal632
fat28.7g
saturates9.8g
carbs26.9g
sugars13.5g
fibre5.2g
protein57.2g
salt6.8g

Method

step 1

Put the gammon in a large pan, add the cider and top up with cold water to cover. Add the bay leaves, peppercorns, the quartered onion and carrots. Bring to a simmer, then cover and cook gently for 2 hours. Turn off the heat and leave to cool in the liquid.
step 2

Take the ham out of the liquid and remove the skin, leaving a good layer of fat. Strain the liquid and discard the solids.
step 3

Score the fat of the ham in a diamond pattern with a sharp knife.
step 4

Heat the oven to 180C/fan 160C/gas 4. Put the sugar and mustard in a small pan and add a good splash of cider. Heat gently until melted, then brush all over the ham. Bake for 30-40 minutes, basting with the glaze until golden.
step 5

While the ham is in the oven, cook the diced onion in a little butter until soft. Stir in the garlic and cook for a minute, then add 3 ladlefuls of the ham cooking liquid and the kale. Cook until the kale is tender then stir in the beans and another tsp of mustard. Season and cook until heated through. Serve with slices of gammon and extra mustard.

Authors

Adam Bush Chef Portrait

Adam BushDeputy food editor

Janine Ratcliffe in a short sleeved long dress sitting on a chair beneath palm trees on a balcony

Janine RatcliffeFood director

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