Delia Smith Gammon In Cider

This is one of those dishes that smells like comfort and tastes like Sunday.
Delia Smith’s Gammon in Cider is rich, spiced, slightly sweet — and the kind of centrepiece that gets people hovering around the oven before it even hits the table.

The cider does the hard work. It softens the meat and infuses it with warmth and a little tang. Add a sticky glaze at the end, and you’ve got crisp fat, juicy meat, and that deep spiced sweetness that makes you feel like you’ve done something far more complicated than you actually have.

Why You’ll Love This Gammon in Cider

• Juicy, tender meat with a punchy cider-spice backdrop
• That sticky glazed top — sweet, sharp, glossy
• Feeds a crowd or does leftovers like a champion
• Feels festive, but works any time
• Smells like something worth staying in for

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
• Cold water to top up

For the glaze:

• 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’s Gammon in Cider

Get a large pan. Gammon in first, then the spices, onion, and cider.
Top up with cold water until the meat’s just covered by 2cm.

Bring it up to the boil. Skim off any scum as it rises.
Once clean, drop the heat low. Simmer gently for 1 hour 20 minutes.
Leave it in the pan to cool in the liquid — about another hour. This keeps it juicy.

Crank the oven up — 220°C (200°C fan).

Lift out the gammon. Onto a board. Carefully peel off the skin, leaving the fat behind.
Score the fat into diamonds. Stud each little cross with a clove.

Mix up your glaze: sugar, honey, mustard, cinnamon, allspice.
Brush half over the top. Place gammon on a foil-lined tray.

Roast 20 minutes — glaze again halfway.
Let it colour, caramelise, go a bit sticky. That’s the whole point.

Rest it for 20 minutes before slicing.
Or cool completely and slice cold for sandwiches, ploughman’s, or just picking at from the fridge.

Common Mistakes and How to Dodge Them

Forgot to skim the stock?
You’ll end up with scum in your glaze. Skim early, skim well.

Too dry?
Make sure it’s properly covered in water and cooled in the poaching liquid.

Glaze burning?
Use foil if needed, and don’t whack the oven higher than 220°C.

Storage and Reheating

Fridge:
Covered tightly, keeps for 3–4 days.

Freezer:
Wrap well and freeze slices or chunks for up to 2 months.

How to Reheat

Oven:
325°F (160°C), covered with foil, 20–25 mins. Splash of cider helps.

Microwave:
Not ideal, but will work in a pinch. Damp paper towel over the top.

FAQs

Can I use ground cloves instead of whole?
For the glaze, yes. For studding, stick with whole.

How do I stop it drying out while roasting?
Baste halfway and don’t overbake — just enough to caramelise.

What do I do with the poaching liquid?
Strain it and use for soup or cooking beans. Loads of flavour in there.

Do I have to score the fat?
Technically no. But it helps crisp it up and makes it look great.

Nutrition Facts (Per Serving)

• Calories: 233 kcal
• Fat: 14g
• Saturated Fat: 5.1g
• Carbs: 3g
• Sugar: 2g
• Protein: 24g
• Sodium: Moderate
• Fibre: 1g

More Delia Smith Recipe:

• Delia Smith Vegetarian Goulash
• Delia Smith Beef Wellington
• Delia Smith Liver And Bacon Casserole