Hammon

What goes really well with pork? Apples. So why not cook in apples? Or even better.. cider which works so well:
Serves 4 and lots left for sarnies when its cold!












Good quality gammon. Unsmoked about 900 g

2 carrots - sliced

10 cloves

1 onion sliced

1 stick celery (keep the leaves) - sliced

1 small bottle organic cider

1 oxo cube

Caraway seeds – small tsp

Fresh parsley

2 bay leaves

stick fresh sage

stick fresh thyme

1 teaspoon wholegrain mustard

honey

Preheat oven 130/140 deg C. Put gammon in a round casserole dish on hob and cover with cold water, bring to the boil then discard water. Repeat 3 times. After final cycle, pour over cider and stick cloves into the fat of the gammon. Add carrots, celery, caraway, oxo, and mustard. Out of the herbs (and celery leaves), make a small “bouquet de garnet” and tie with cotton or butchers string and add to dish. Cover and place in the oven. Slow cook for 3 hrs. After an hour and a half check there is enough fluid, if not add a splash of water. After cooking remove from oven, remove the garnet (discard) and glaze the top of the gammon with honey and return to oven at 190 degrees without lid for another 20 mins. Make sure there is enough juice in the dish. (I add a splash of red wine (redders) at this point). Remove from oven, remove gammon from dish and place to rest wrapped on foil. Now return dish to hob on a low heat, add some redders / chicken stock and mush carrots etc into stock. Slice / crumble gammon (mouth watering as I write this) and serve over rice with remainder of stock poured over the meat.