Gammon with cider and mustard is a lovely cheap dish which, we’ve found, pleases all the family, making this a great go-to recipe. Also if you’ve got the freezer space, get a gammon when it’s on offer, pop it in the freezer and use it when suits, making this even more reasonably-priced. (Don’t worry about the alcohol in the cider when feeding this to the kids – it will all burn off during cooking.)
You don’t need a pressure cooker to make this, if you don’t have one then use a large cooking pot with a lid instead, it will take longer and you will possibly lose some of the flavour but it’s still very doable.
- Pork - 1.5kg (gammon, cured, unsmoked)
- Onion - 1 (big)
- French mustard - 2 tsp (heaped)
- Honey - 2 tbsp
- Cider - 1l
- Cloves - 10
- Water - 2l
- Blanch the gammon in the pressure cooker for 5 mn
- Cook the gammon with the cider, the onion and the cloves in the pressure cooker for 25 mn
- Sieve the sauce into a roasting tray (separating the onion and cloves from the cider)
- Remove the gammon skin, score, brush the top with the honey and mustard mix
- Cook the gammon with the cider sauce in the roasting tray in the oven for 25 mn at 200ºC
Put your pressure cooker/large cooking pot onto a high heat. Get all your ingredients ready.
First you have to blanch the gammon so it loses most of the salt used for curing and preserving it. I think the best way for doing this is to use a pressure cooker as it also drastically cuts the cooking time by half later on. So put the gammon into your pressure cooker with 2 litres of water and cook it for 5 minutes once the steam starts to escape. If you are using a cooking pot, add the gammon and water and put on a high heat, when the water starts to boil reduce the heat to medium and leave for 10 minutes.
Take your gammon out of your pressure cooker/pot. Empty the water and then put your gammon back in. Peel your onion, cut it in half and add it to the pressure cooker/pot. Add the cider and the cloves. I like a pretty intense clove taste but they are very strong so don't hesitate to only put in 3-5 cloves depending on your taste. Season with some pepper. No need to add any salt as the aim of the first step was to remove the salt excess from the gammon. Cook for 25 minutes once the steam starts escaping from the pressure cooker. If you're making this in a pot you'll need to cook it for an hour on a low heat, with the lid on.
Prepare the sauce by mixing the mustard with the honey in a bowl.
Once the gammon is cooked then put the oven on at full whack. You can take the gammon out of the pressure cooker/pot and let it rest for a few minutes on a chopping board. Pour all the cider sauce through a fine sieve over a roasting tray. So you only keep the cider sauce in the roasting tray and the sieve should catch all the bits of onion and cloves.
With a large sharp knife remove the skin from the top of the gammon. It's up to you the amount of fat you want to leave on the gammon. As you can see from the picture I left quite a lot of the fat. Then you need to score the remaining fat by criss crossing it. To do this take your sharp knife and cut parallel lines halfway through the depth of the fat. Then do the same thing in the other direction - giving you the criss cross. You do this so the honey and mustard sauce stays on top of the gammon.
Put your gammon in the roasting tray with the cider sauce. Now with a kitchen brush - or teaspoon - brush/dribble the honey and mustard sauce on top of the gammon.
Finally put the roasting tray in the oven for 25 minutes at 200ºC, checking regularly towards the end to make sure the top doesn't start burning. Careful as it happens quickly!
Don't forget, if you like this recipe please share it! We'd love it if you came back and shared your comments, thoughts, and rating on this dish once you've made it. Bon appétit!
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