Gammon has the tendency to be very salty so I decided to try it with apple juice and honey.
– Unsmoked gammon joint
– 1 litre apple juice
– 3tsp light honey
– 1 white onion, sliced
– 3 bay leaves
– 6 whole cloves
– 8 peppercorns
– 1 inch cinnamon stick
– 1 heaped tsp garam masala
Put the gammon in a large pan with the apple juice and the rest of the ingredients. Bring to the boil on a high heat before cooking for an hour on a low heat.
After an hour, turn the gammon over. Cook for a further hour, and check that the meat is cooked – you can do this by putting a skewer through: if it easily passes right through the meat to the other side, then it is done.
In an oven preheated to 200C, cook the gammon for a further 10 minutes with all of the juices, in order to brown the meat.
The left over liquid can be used to cook cabbage to accompany the gammon – it gives the cabbage a great flavour, and means that nothing is wasted!
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