Delia Smith’s Gammon in Cider is a tasty dish made with a boneless gammon joint, cooked with star anise, cloves, coriander seeds, peppercorns, and bay leaves in liter of dry cider. The glaze consists of cloves, dark brown sugar, honey, Dijon mustard, cinnamon, and allspice. Cook for 1 hour 20 minutes for a delicious meal.
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🤎 Why You’ll Love This Gammon In Cider Recipe:
- Rich Flavors: Delight in the aromatic blend of star anise, cloves, coriander seeds, peppercorns, and bay leaves infusing the gammon with a burst of rich, savory taste.
- Succulent Perfection: Experience the joy of perfectly cooked, tender gammon, its exterior crisped to perfection and glazed with a sweet and spicy mixture.
- Easy Preparation: Embrace simplicity with a straightforward recipe, making it an ideal choice for both cooking novices and seasoned chefs.
❓ What Is Delia Smith Gammon In Cider Recipe?
Delia Smith’s Gammon in Cider is a mouthwatering dish crafted with a 2kg boneless gammon joint, simmered in a blend of aromatic spices and dry cider. Glazed with a mix of brown sugar, honey, mustard, and spices, it’s roasted to perfection.
🥩 Delia Smith Gammon In Cider Ingredients
For the Gammon:
- 1 x 2kg boneless gammon joint
- 1 onion, peeled and quartered
- 2 whole star anise
- ½ tsp whole cloves
- 1 tbsp coriander seeds
- 1 tsp black peppercorns
- 3 bay leaves
- 1 litre dry cider
For the Glaze:
- a handful of cloves
- 100g dark brown sugar
- 50g clear honey
- 2 tbsp Dijon mustard
- ½ tsp ground cinnamon
- ½ tsp ground allspice
🍲 How To Make Delia Smith Gammon In Cider
- Put the Gammon in a Large Pan, Add the Other Gammon Ingredients, and Top Up With Cold Water to Cover the Gammon by 2CM.
- Bring to the Boil, Skimming off and Discarding Any Impurities as They Rise. Reduce the Heat and Simmer Very Gently for 1 Hour 20 Minutes.
- Remove From the Heat and Leave to Cool in the Liquid for 1 Hour.
- Preheat the Oven to 220°C, Fan 200°C, Gas 7. Remove the Gammon From the Stock and Transfer to a Board.
- Remove the Skin; Score the Fat Into Diamonds and Stud the Fat With the Cloves.
- Mix the Sugar, Honey, Mustard, and Ground Spices.
- Transfer the Gammon to a Foil-Lined Tin and Brush the Fat With Half of the Glaze.
- Roast in the Oven for 20 Minutes, Spooning the Remaining Glaze Over the Top Halfway Through.
- Remove From the Oven and Leave to Cool for 20 Minutes if Serving Warm. Cool Completely to Eat Cold.
💭 Recipe Tips:
- Use a sharp knife to score the fat for an attractive presentation.
- Baste the gammon regularly during roasting to enhance flavor.
- Adjust glaze ingredients to suit personal taste preferences.
- Save the cooking liquid to use as a flavorful base for soups or sauces.
🍠 What To Serve With Gammon In Cider?
Pair Leftovers Gammon In Cider with Creamy Mashed Potatoes, Roasted Vegetables, Apple Sauce, Steamed Green Beans, Mustard Glazed Sweet Potatoes.
🎚 How To Store Leftovers Gammon In Cider?
- In the fridge: Store leftover gammon In Cider in an airtight container for up to 3 days.
- In the freezer: Wrap Leftovers Gammon In Cider tightly in foil and freeze for up to 2 months.
🥵 How To Reheat Leftovers Gammon In Cider?
- In the oven: Place Leftovers Gammon In Cider in a covered dish and reheat for 20 minutes at 325°F.
- In the microwave: Put Leftovers Gammon In Cider in a microwave-safe dish, add a splash of cider, cover, and heat for 1 minute.
- In the air-fryer: Reheat Leftovers Gammon In Cider for 5-7 minutes at 350°F.
FAQS:
How Do I Prevent The Gammon From Becoming Too Dry During Roasting?
To prevent the gammon from becoming too dry during roasting, baste it with the glaze while cooking.
Do I Need To Peel The Onion For The Recipe?
Yes, you need to peel and quarter the onion before adding it to the gammon. The peeled onion contributes to the overall flavor during the simmering process.
Can I Use Ground Cloves Instead Of Whole Cloves?
While whole cloves are traditionally used for studying the fat, you can use ground cloves as a convenient alternative. Adjust the quantity according to your preference, ensuring you achieve the desired flavor.
How Do I Know When The Gammon Is Fully Cooked?
To know when the gammon is fully cooked, use a meat thermometer. The internal temperature should reach 71°C (160°F).
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Delia Smith Gammon In Cider Nutrition Fact:
- Calories: 233
- Total Fat: 14g
- Saturated Fat: 5.1g
- Total Carbs: 3g
- Net Carbs: 2g
- Dietary Fiber: 1g
- Total Sugars: 2g
- Protein: 24g
Delia Smith Gammon In Cider
Description
Delia Smith’s Gammon in Cider is a tasty dish made with a boneless gammon joint, cooked with star anise, cloves, coriander seeds, peppercorns, and bay leaves in liter of dry cider. The glaze consists of cloves, dark brown sugar, honey, Dijon mustard, cinnamon, and allspice. Cook for 1 hour 20 minutes for a delicious meal.
Ingredients
For the Gammon:
For the Glaze:
Instructions
- Put the Gammon in a Large Pan, Add the Other Gammon Ingredients, and Top Up With Cold Water to Cover the Gammon by 2CM.
- Bring to the Boil, Skimming off and Discarding Any Impurities as They Rise. Reduce the Heat and Simmer Very Gently for 1 Hour 20 Minutes.
- Remove From the Heat and Leave to Cool in the Liquid for 1 Hour.
- Preheat the Oven to 220°C, Fan 200°C, Gas 7. Remove the Gammon From the Stock and Transfer to a Board.
- Remove the Skin; Score the Fat Into Diamonds and Stud the Fat With the Cloves.
- Mix the Sugar, Honey, Mustard, and Ground Spices.
- Transfer the Gammon to a Foil-Lined Tin and Brush the Fat With Half of the Glaze.
- Roast in the Oven for 20 Minutes, Spooning the Remaining Glaze Over the Top Halfway Through.
- Remove From the Oven and Leave to Cool for 20 Minutes if Serving Warm. Cool Completely to Eat Cold.
Notes
- Use a sharp knife to score the fat for an attractive presentation.
Baste the gammon regularly during roasting to enhance flavor.
Adjust glaze ingredients to suit personal taste preferences.
Save the cooking liquid to use as a flavorful base for soups or sauces.