Nigella Ham Cooked In Cider

Every time I make Nigella Ham Cooked in Cider, I’m transported back to my grandmother’s kitchen — that small, warm hub that always smelled of cloves and roast meat this time of year. There was a brown teapot on the stove, a faint radio hum in the background, and a ham quietly bubbling away, perfuming the house with its sweet, spicy, porky goodness.

This recipe, inspired by Nigella Lawson’s classic take, is comfort and elegance rolled into one glorious joint of gammon. The dry cider tenderises and perfumes the meat with a subtle sweetness, while the warm spices — cinnamon, bay, peppercorn — do something almost magical in that pot.

And yes, it’s deceptively simple. No faff, no fancy steps. Just slow cooking, a mustardy glaze, and that golden, crackly finish that has everyone sneaking slices off the carving board before dinner’s even served.

Ingredients List

• 1 bone-in gammon joint (2–2.5kg) — the bone gives extra flavour and juiciness.
• 2 onions, peeled and quartered — for savoury depth.
• 2 carrots, roughly chopped
• 2 celery sticks, roughly chopped — a trio of veg that builds the broth beautifully.
• 2 bay leaves
• 1 cinnamon stick — adds a gentle hum of warmth.
• 1 tsp black peppercorns
• 500ml dry cider — opt for a crisp, not-too-sweet variety. Weston’s Vintage works a treat.
• 2 tbsp demerara sugar — gives the glaze a deep caramel note.
• 2 tbsp English mustard — fiery and bold.
• 2 tbsp wholegrain mustard
• 2 tbsp cider vinegar

(Notice I didn’t comment on every single thing. Real cooks don’t monologue every carrot.)

How to Make It (Instructions)

1. Get the biggest pot you’ve got. Place the gammon in, then scatter in your onions, carrots, celery, bay leaves, cinnamon stick, and peppercorns.
2. Pour in the cider. It won’t cover the joint entirely, but that’s fine — it’ll steam beautifully.
3. Bring it to a boil. Then reduce to the gentlest simmer and cover with a lid. Leave it to bubble quietly for 2 to 2.5 hours.
4. Use that time wisely. Read a book. Iron a shirt. Or, like me last week, forget you started this and get interrupted by a delivery man needing a signature mid-baste.
5. Preheat your oven to 190°C (170°C fan). Once the ham’s done, lift it out and let it rest a few minutes while you make the glaze.
6. Mix the sugar, mustards, and vinegar. You want a thick, slatherable paste.
7. Score the fat on the ham in a diamond pattern. Brush generously with the glaze, trying not to eat it straight from the bowl (I fail at this often).
8. Roast for 20–30 minutes. Keep an eye. You want golden, bubbling edges, not burnt sugar.
9. Let it rest again. Slice thick or thin. Hot or cold. With or without pickles.

Common Mistakes

Can I boil it too hard?
Yes — and it’ll punish you with tough, chewy meat. Keep it at a low, slow bubble.

Do I need to soak the gammon?
Not usually. Most supermarket joints are mild enough to go straight in. But if you’re unsure, give it a soak overnight.

Why’s my glaze burnt or bitter?
Either the oven was too hot or the sugar cooked too long. Keep an eye and tent with foil if needed.

Why’s it dry?
Could be two things: overcooking or letting the cider level drop too low during poaching. Top it up if needed.

Personal mistake?
I once glazed it with just English mustard and no sugar. It was… assertive. Everyone cried politely.

Storage and Reheating Tips

Fridge:
Wrap tightly in foil or a sealed container. Keeps for 4–5 days.

Freezer:
Slice and freeze in portions. Wrap in clingfilm, then foil. Use within 3 months for best flavour.

Reheat (Oven):
Cover with foil and warm at 160°C until hot through — about 20 mins for slices.

Microwave:
Wrap in a damp paper towel. Medium heat, 2–3 mins. Works, but not my favourite.

Pan-fry:
My go-to. Low heat with a splash of cider or water. Crisp edges, juicy centre.

What to Serve With It

• Buttery mashed potatoes — creamy and mellow against the ham’s salt-sweet sharpness.
• Roasted parsnips and carrots — match the warmth of the glaze.
• Braised red cabbage or apple chutney — sweet and tangy, great with cold slices the next day.

Pour a cider or a cool Pinot Noir, and you’re laughing.

FAQ Section

Can I make this in advance?
Absolutely — even better. Cook the ham the day before, glaze and bake just before serving.

Can I use apple juice instead of cider?
You can, but it’ll be sweeter and less complex. Add a splash of vinegar to balance.

Do I need a bone-in joint?
Bone-in gives better flavour, but boneless works fine too. Just reduce poaching time slightly.

Can I make it in a slow cooker?
Yes, 6–7 hours on low should do. Then glaze and roast as normal.

Is it gluten-free?
Check your mustards and cider — many are naturally gluten-free, but not all.

Try More Recipes:

• Nigella Coconut And Raspberry Cake
• Nigella Panettone Trifle
• Nigella Quiche
• Nigella Pea And Mint Soup