Don’t let the thought of making Christmas roasts intimidate you. Not only is this gammon recipe easy to follow, but its unique flavour is moreish in every way. Apple cider brings a distinct sweetness without being overwhelming, allowing the pork flavours to be enhanced beautifully. Remember that this is quite a salty cut of meat so it’s best to be conservative with seasoning. Serves 8 – 10 (if using a 2.2 kg boneless cut).
2.2 kg boneless gammon
2 cups (500 ml bottle) apple cider water
¼ cup apricot jam
2 cubes (60 g each) of chicken stock
100 g margarine
2 tsp. brown sugar
1. Place the gammon in a pot and fill the base with 6 cm of water.
2. Add apple cider and chicken stock cubes.
3. Simmer for approximately 2 hours 15 minutes. A good guideline to use is to simmer the meat for 55 minutes for each kilogram it weighs.
4. Melt margarine and apricot jam.
Remove the gammon from the pot and coat it with an apricot jam mixture.
5. Sprinkle with sugar and bake at 220°C until sugar is crisp and crumbly.
Tips and variations:
Apricot jam can be replaced with a mixture of honey and mustard.
Apple cider can be replaced with beer.