Gammon Joint in Cider
* If using bacon (back or shank or hock) it can be a bit salty)… perhaps soak for a few hours or overnight or bring to boil in water, skim off any scum if necessary, throw away the water and then do as above with cider and water. Lovely served with parsley sauce. For some reason, we always have broad beans with this.
1 unsmoked gammon (or bacon* joint).
1 or 2 cans of Woodpecker medium cider (red can) depending upon the size of your joint and pan. Plus the equivalent in water (half cider and half water).
1 or 2 bouquet garni (plus I add some more thyme and marjoram from the garden),
6 – 8 cloves.
2 bay leaves.
I always put my joint in a pan that is big enough to take the above tucked around the sides and when I have added the liquid there is enough room to keep it simmering without it bubbling over the top. So a tall/deep pan is useful… e.g. I use just the bottom part of my steamer pan. You need to be able to cover your gammon with half cider and half water. In other words... don’t put it in a pan that is too big otherwise you will find that you are using a lot of cider!!
I cook it for the suggested timing it says for cooking on the hob that is on the back of the label… about 30 minutes per lb. but I think, from memory, it’s about a couple of hours for a 1.8kg joint.
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