Cooking has always been an adventure for me, a way to explore flavors and traditions from around the world right in my own kitchen. One dish that holds a special place in my heart and recipe book is Delia Smith Gammon in Cider, a classic recipe I’ve tweaked over the years to perfection. This particular recipe, inspired by the hearty and robust flavors of traditional British cooking, has been a crowd-pleaser at many gatherings. It’s a perfect main course for any festive occasion or a comforting weekend meal.
Why You’ll Be Glad You Tried This Recipe
You’ll be thrilled you gave this Gammon in Cider recipe a go for many reasons. It’s a dish that brings comfort and joy to any table, blending the savory richness of gammon with the subtle sweetness and tang of cider to create a perfectly balanced flavor. This recipe is not only simple to follow but also introduces a method that guarantees a tender, succulent centerpiece. Whether you’re hosting a special occasion or simply seeking a cozy meal, the delightful aroma and taste will impress. Moreover, it’s a fantastic way to explore traditional cooking with a modern twist, promising satisfaction in every bite.
How To Make Gammon in Cider Delia Smith Recipe Overview
This Gammon in Cider recipe is designed to serve around 8-10 people, making it ideal for family gatherings or special occasions. The total cooking time is approximately 3 to 3.5 hours, which includes both boiling the gammon and then baking it to achieve that irresistible glaze. The process involves simmering the gammon in a flavorful cider bath, followed by baking with a sweet and tangy glaze that beautifully complements the salty, succulent meat. This method ensures the gammon is not just flavorful but also incredibly tender.
Ingredients
For the Gammon:
- 1 x 2.5kg boneless gammon joint
- 1.5 tsp black peppercorns
- 3 whole star anise
- 1 tsp whole cloves
- 1 large onion, peeled and quartered
- 2 tbsp coriander seeds
- 1.25 litres dry cider
- 4 bay leaves
For the Glaze:
- A generous handful of cloves
- 1 tsp ground cinnamon
- 75g clear honey
- 125g dark brown sugar
- 3 tbsp Dijon mustard
- 1 tsp ground allspice
Instructions
- Prepare the Gammon: Place the gammon joint in a large stockpot and cover with cold water. Bring to a boil and discard the water to remove excess saltiness. Return the gammon to the pot.
- Simmering: Add the quartered onion, star anise, whole cloves, coriander seeds, black peppercorns, bay leaves, and dry cider to the pot with the gammon. Top up with water if the cider does not fully cover the gammon. Bring to a boil, then reduce to a simmer. Cover and cook for about 2.5 hours, or until the meat is tender.
- Preheat Oven: While the gammon is simmering, preheat your oven to 190°C (375°F, gas mark 5).
- Prepare the Glaze: In a small bowl, mix together the dark brown sugar, clear honey, Dijon mustard, ground cinnamon, and ground allspice to create the glaze.
- Baking: Once the gammon is cooked, remove it from the pot and let it cool slightly. Remove the skin, leaving a thin layer of fat. Score the fat in a diamond pattern and stud with cloves. Brush generously with the glaze. Bake in the preheated oven for 20-25 minutes, or until the glaze is bubbling and caramelized.
- Rest and Serve: Let the gammon rest for 10-15 minutes before slicing. Serve warm with your choice of sides.
Nutritional Value (per serving)
Calories: Approximately 450
Protein: 38g
Fat: 25g (Saturated: 9g)
Carbohydrates: 18g
Sugars: 17g
Sodium: 2.5g
Also Read: Delia Smith Coq au Vin Slow Cooker Recipe
FAQs
How is gammon made?
Gammon is made from the hind leg of pork, which is cured either by salting or brining. After curing, it can be smoked or left unsmoked. The cured leg is then soaked and cooked until tender. Before serving, it’s often glazed and roasted to add flavor. This process gives gammon its distinctive taste and texture, making it a popular dish for special occasions.
Is gammon a pork?
Yes, gammon is a type of pork. It comes from the hind leg of a pig, similar to ham. Before it’s cooked, gammon is cured through salting or brining. This curing process gives it a unique flavor. People often cook gammon by boiling or roasting it. It’s a popular meat, especially in the UK, where it’s served during special occasions like Christmas or Easter.
Is gammon a lamb?
No, gammon is not lamb. Gammon is made from pork, specifically the hind leg of a pig. It undergoes a curing process, which involves salting or brining, before it’s cooked. This gives gammon its distinctive flavor and texture. It’s a popular dish, especially in the UK, and is often served during special occasions. Lamb, on the other hand, comes from sheep and has a different taste and cooking methods.
Why is it called gammon?
The name “gammon” comes from the Old French word “gambe” for hind leg of the pig. This term evolved in English to refer specifically to the cured or brined hind leg before it’s cooked. Historically, “gammon” was used to describe the entire back leg of a pig after being cured, distinguishing it from ham, which is typically cured and then fully cooked. This curing process is what makes gammon distinct.
Can I use a different type of cider?
Yes, you can use a different type of cider to cook gammon. While dry cider is often recommended for its balanced flavor, which complements the salty taste of the gammon, you can experiment with other varieties. Sweet cider will give the dish a sweeter taste, and a more robust, cloudy cider can add depth to the flavor. Feel free to choose according to your taste preferences or what’s available to you. Just keep in mind that the cider you choose will influence the overall taste of the dish.
How can I ensure the gammon is not too salty?
To make sure your gammon isn’t too salty, soak it in cold water before cooking. Leave it for up to 24 hours, changing the water a few times. This process helps remove a lot of the salt. Before you cook it, change the water once more. If you’re worried it’s still too salty after soaking, boil it in fresh water for a short time, then taste. Adjust as needed before finishing your cooking.
Conclusion
This Gammon in Cider recipe is a true testament to the beauty of combining simple ingredients to create a dish that’s bursting with flavor and comfort. Whether it’s a holiday meal or a special family dinner, this gammon will undoubtedly impress your guests and satisfy even the most discerning palates. Enjoy the process and the delicious results!
Gammon in Cider Delia Smith Recipe
Ingredients
For the Gammon:
- 1 x 2.5kg boneless gammon joint
- 1.5 tsp black peppercorns
- 3 whole star anise
- 1 tsp whole cloves
- 1 large onion peeled and quartered
- 2 tbsp coriander seeds
- 1.25 litres dry cider
- 4 bay leaves
For the Glaze:
- A generous handful of cloves
- 1 tsp ground cinnamon
- 75 g clear honey
- 125 g dark brown sugar
- 3 tbsp Dijon mustard
- 1 tsp ground allspice
Instructions
- Prepare the Gammon: Place the gammon joint in a large stockpot and cover with cold water. Bring to a boil and discard the water to remove excess saltiness. Return the gammon to the pot.
- Simmering: Add the quartered onion, star anise, whole cloves, coriander seeds, black peppercorns, bay leaves, and dry cider to the pot with the gammon. Top up with water if the cider does not fully cover the gammon. Bring to a boil, then reduce to a simmer. Cover and cook for about 2.5 hours, or until the meat is tender.
- Preheat Oven: While the gammon is simmering, preheat your oven to 190°C (375°F, gas mark 5).
- Prepare the Glaze: In a small bowl, mix together the dark brown sugar, clear honey, Dijon mustard, ground cinnamon, and ground allspice to create the glaze.
- Baking: Once the gammon is cooked, remove it from the pot and let it cool slightly. Remove the skin, leaving a thin layer of fat. Score the fat in a diamond pattern and stud with cloves. Brush generously with the glaze. Bake in the preheated oven for 20-25 minutes, or until the glaze is bubbling and caramelized.
- Rest and Serve: Let the gammon rest for 10-15 minutes before slicing. Serve warm with your choice of sides.
