Cider-glazed gammon with spiced peaches for Sunday lunch
When the holidays are here or you just felt like a traditional family lunch, try our cider-glazed gammon with spiced peaches.
For decades, a smoked gammon has been the family holiday lunch meal. It’s also often boiled for a while in cider. Apple sauce is often served with pork and apple cider not only flavours, but tenderizes the meat too. Our cider-glazed gammon is cooked to perfection and even has a cider sauce to go along with it as well as some spicy sweet peaches. I’ts a traditional family recipe that will go down in your history.
Cider-glazed gammon suggestions
You can boil the gammon in water with some cider too to increase the apple flavour. The glaze will help crisp the outside for some amazing crunch. The peaches are sweet and perfect as a different side to the usual apple sauce. You can also serve your gammon with creamed spinach, coleslaw and some fresh bread. A leftover ham sandwich with the rest of the sides on top too is an amazing lunch meal for the next day.
When the holidays are here or you just felt like a traditional family lunch, try our cider-glazed gammon with spiced peaches.
Cider-glazed gammon recipe
Course: MainCuisine: GlobalDifficulty: Easy, peaches, cider8
servings20
minutes1
hour40
minutes2
hoursIngredients
2 kg boned and rolled gammon
1 litre dry cider
- For the topping
115 g demerara sugar
1 tbsp dry mustard
- For the spiced peaches:
425 g peach halves
30 g demerara sugar
¼ tsp cinnamon
2 tbsp peach juice
4 tbsp cider vinegar
spicy or sweet mustard
cress
Method
- The day before cooking soak bacon joint in cold water over night.
- Next day, take out of water and put in a large pan.
- Add cider and enough fresh cold water to cover. Bring to boil, cover and simmer very gently, allowing 40 minutes per kg. When cooked, remove from pan, cool slightly and peel off skin.
- Mix together sugar and mustard. Pat mixture on fat surface of bacon and score surface in diamond shapes.
- Put joint in a meat tin, cover lean meat with foil. Brown ham in 200°C oven for about 15 minutes. Brush with a little melted butter during browning to give a rich golden colour.
- Drain peaches. In a large, shallow pan dissolve sugar with cinnamon, peach juice and vinegar. Add peach halves, cut sides downwards, cover and poach gently for 15 minutes.
- Arrange peaches and mustard and cress round bacon. Serve hot or cold.
Notes
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