Besides prosciutto I'm not a big ham fan, but I absolutely loved the tender gammon mum home-cooked last Christmas and have since cooked it whenever I fancy a change from other roasts! Our Suffolk gammon joints make a tasty and economical alternative dinner, and with some leftover makes tasty sandwiches too. What else to cook it in than Aspall’s cider also produced in Suffolk.
Ingredients
One of Andrew's Suffolk gammon joints, 2kg will serve 6 people in itself or 4 people with more to eat cold. Ask us if unsure!
A bottle of Aspall’s Suffolk Cider (original or flavour of your choice)
2 bay leaves and a sprig of fresh thyme
For the glaze, honey or golden syrup and course sea salt crystals or cloves.
Place your gammon joint in a large saucepan and pour over the cider and enough water to just cover the meat. Add your bay leaves and herbs.
Bring to the boil and then cook at a simmer for 20 minutes per 500g (1h20m for 2kg)
At this stage the gammon will be cooked and deliciously tender, however it is lovely to crisp up the outside layer of fat in the oven with a tasty glaze. This needn’t be complicated. Simply score the fat with a sharp knife in either traditional diamonds or parallel lines. Then look to your store cupboard for with honey or golden syrup and brush over. Press in crushed sea salt crystals for extra crunch or cloves for decoration. Bake in a hot oven (190-200°C) for 30 minutes or until golden and crispy. Serve with traditional roast accompaniments in winter time and enjoy!
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