Gammon Cooked In Apple Juice And Honey

By BristolBites

Gammon has the tendency to be very salty - this recipe from Indian chef Romy Gill solves that problem!

Visit www.romyskitchen.co.uk to find out more about Romy.

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Rate this recipe 3.3/5 (137 Votes)

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Ingredients

- 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

Details

servings 6
Level of difficulty Easy
Preparation time 10mins
Cooking time 130mins
Cost Average budget

Preparation

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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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