Delia Smith’s Gammon in Cider is made with boneless gammon joint, cider, cloudy apple juice, sharp green apples, cinnamon stick, fresh red chillies, and coarsely crushed coriander seeds. This delicious Gammon in Cider recipe creates a hearty dinner that takes about 2 hours to prepare and can serve up to 6 people.
Delia Smith Gammon In Cider Ingredients
For the gammon:
- 1.2kg / 2lb 10oz boneless gammon joint (unsmoked or smoked)
- 500ml / 17fl oz cider
- 1 litre / 1¾ pints cloudy apple juice
- 2 sharp green apples, cored and cut into chunks
- 2 x 8cm / 3¼in pieces cinnamon stick
- 3-4 fresh red chillies, seeds removed and cut into quarters
- 1 tbsp coarsely crushed coriander seeds
For the glaze and sauce:
- 1 tbsp demerara sugar, or to taste
- ¼ tsp chilli powder
- 1 heaped tbsp cornflour
To serve:
- Sautéed red cabbage with cumin seeds and lemon juice
- Green chilli mashed potatoes
How To Make Delia Smith Gammon In Cider
- Soak the gammon: Soak the gammon in cold water in the fridge for at least two hours or overnight. Drain well.
- Cook the gammon: Put the gammon and all the other gammon ingredients in a casserole dish. The liquid should cover the meat; if not, add a bit of water to cover it. Bring to a boil, then reduce the heat to low and simmer gently, partly covered with a lid, for 1¼ hours. Turn the gammon every 20 minutes.
- Preheat the oven: Heat the oven to 200°C / 180°C Fan / Gas 6 / 400°F.
- Prepare for roasting: Take the gammon out of the cooking liquid and place it in a small roasting tin. Save the cooking liquid for the sauce. Remove the rind from the gammon, leaving a thin layer of fat, and cut the fat into diamonds.
- Make the glaze: Put some of the cooking liquid in a clean pan. Add the sugar and chilli powder and cook until it thickens into a glaze. Pour this over the gammon and roast for 15 minutes until it is browned and caramelized. Keep warm while you make the sauce.
- Reduce the cooking liquid: Boil the remaining cooking liquid in a pan over high heat until it reduces to about 500ml / 17fl oz; this takes about 10 minutes.
- Strain the sauce: Strain the liquid into a clean pan, pressing the apples through the sieve so the flesh is in the sauce. Discard the skins. Taste the sauce and adjust the sweetness if needed with a bit more sugar. You probably won’t need salt.
- Finish the sauce: Heat the strained sauce until it simmers. Mix the cornflour with a little cold water to make a smooth paste and stir it into the sauce. Stir continuously until it thickens to a creamy consistency. Add more cornflour if you want it thicker.
- Serve: Place gammon slices on plates and pour the sauce over them. Serve with spiced red cabbage and green chilli mash.
Recipe Tips
- Soak the gammon well: Soak the gammon in cold water for at least two hours or overnight to remove extra salt and make it tender.
- Turn the gammon often: Turn the gammon every 20 minutes while cooking to ensure it cooks evenly and stays juicy.
- Score the fat carefully: Cut the fat in a diamond pattern to help the glaze stick and caramelize better.
- Reduce the sauce slowly: Let the cooking liquid boil down slowly to make a thicker sauce. Stir it now and then to avoid sticking.
- Thicken the sauce if needed: If the sauce is too thin, mix extra cornflour with cold water and stir it in until the sauce is the right thickness.
What To Serve With Gammon In Cider?
This tasty Gammon in Cider pairs well with sautéed red cabbage, green chili mashed potatoes, roasted vegetables, or steamed greens. It can also be served alongside apple sauce, crusty bread, rice, or a fresh salad for a delicious dinner.
How To Store Leftovers Gammon In Cider?
- Refrigerate: Let the leftover Gammon in Cider cool down to room temperature. Put it in an airtight container and store it in the fridge. It will be good for up to 4 days.
- Freeze: Cool the gammon to room temperature, then put it in a freezer-safe container or bag. It can be frozen for up to 3 months. Thaw it in the fridge overnight before reheating.
How To Reheat Leftovers Gammon In Cider?
- In The Oven: Preheat the oven to 180°C / 350°F. Place the gammon in a baking dish and cover it with foil. Heat for 15-20 minutes or until warmed through.
- In The Microwave: Place the gammon in a microwave-safe dish and cover it. Heat on medium power for 2-3 minutes, checking and stirring halfway through, until hot.
- On the Stove: Heat a pan over medium heat. Add the gammon slices and cook for about 5-7 minutes, turning occasionally, until heated through.
Delia Smith Gammon In Cider Nutrition Facts
Serving Size: 1 serving (based on 6 servings)
- Calories: 425
- Total Fat: 20g
- Saturated Fat: 6g
- Cholesterol: 85mg
- Sodium: 1200mg
- Potassium: 600mg
- Total Carbohydrate: 28g
- Dietary Fiber: 2g
- Sugars: 21g
- Protein: 28g
Try More Delia Smith Recipes:
- Delia Smith Lettuce Soup
- Delia Smith Black Forest Trifle
- Delia Smith Frangipane Tart
- Delia Smith Cod Mornay
Delia Smith Gammon In Cider
Description
Delia Smith’s Gammon in Cider is made with boneless gammon joint, cider, cloudy apple juice, sharp green apples, cinnamon stick, fresh red chillies, and coarsely crushed coriander seeds. This delicious Gammon in Cider recipe creates a hearty dinner that takes about 2 hours to prepare and can serve up to 6 people.
Ingredients
For the gammon:
For the glaze and sauce:
To serve:
Instructions
- Soak the gammon: Soak the gammon in cold water in the fridge for at least two hours or overnight. Drain well.
- Cook the gammon: Put the gammon and all the other gammon ingredients in a casserole dish. The liquid should cover the meat; if not, add a bit of water to cover it. Bring to a boil, then reduce the heat to low and simmer gently, partly covered with a lid, for 1¼ hours. Turn the gammon every 20 minutes.
- Preheat the oven: Heat the oven to 200°C / 180°C Fan / Gas 6 / 400°F.
- Prepare for roasting: Take the gammon out of the cooking liquid and place it in a small roasting tin. Save the cooking liquid for the sauce. Remove the rind from the gammon, leaving a thin layer of fat, and cut the fat into diamonds.
- Make the glaze: Put some of the cooking liquid in a clean pan. Add the sugar and chilli powder and cook until it thickens into a glaze. Pour this over the gammon and roast for 15 minutes until it is browned and caramelized. Keep warm while you make the sauce.
- Reduce the cooking liquid: Boil the remaining cooking liquid in a pan over high heat until it reduces to about 500ml / 17fl oz; this takes about 10 minutes.
- Strain the sauce: Strain the liquid into a clean pan, pressing the apples through the sieve so the flesh is in the sauce. Discard the skins. Taste the sauce and adjust the sweetness if needed with a bit more sugar. You probably won’t need salt.
- Finish the sauce: Heat the strained sauce until it simmers. Mix the cornflour with a little cold water to make a smooth paste and stir it into the sauce. Stir continuously until it thickens to a creamy consistency. Add more cornflour if you want it thicker.
- Serve: Place gammon slices on plates and pour the sauce over them. Serve with spiced red cabbage and green chilli mash.
Notes
- Soak the gammon well: Soak the gammon in cold water for at least two hours or overnight to remove extra salt and make it tender.
- Turn the gammon often: Turn the gammon every 20 minutes while cooking to ensure it cooks evenly and stays juicy.
- Score the fat carefully: Cut the fat in a diamond pattern to help the glaze stick and caramelize better.
- Reduce the sauce slowly: Let the cooking liquid boil down slowly to make a thicker sauce. Stir it now and then to avoid sticking.
- Thicken the sauce if needed: If the sauce is too thin, mix extra cornflour with cold water and stir it in until the sauce is the right thickness.
Delia Smith Gammon In Cider