Heavenly Ham

The dinner party went well. There was succulent ham cooked in cider, creamed sweetcorn and garlic baked carrots, potatoes roasted in goose fat and leek sauce. Followed by my first attempt at my mum’s famous trifle. There were third helpings of everything!

Ham Cooked in Cider is a Nigella recipe which I didn’t read too closely; I liked the idea of it, got the gist, and adapted (bastardised) it to my needs.

Cover a 3.5lb gammon joint in water and bring to the boil; throw out the water and cover it in 2L cheap dry cider. Add water if it doesn’t submerse it and bring it back up to the boil. Turn down the heat to achieve a fast simmer and add a few bayleaves, a peeled onion pressed with cloves and a few stalks of celery. The cloves influence the whole dish with a warm appley note; the onion, herbs and celery are classic stock ingredients (in both senses of the phrase).
It needs at least 30 minutes per lb of flesh, so this joint got something round 2 hours, though I didn’t check the time when I started cooking it…

Alas, no photo. By the time I remembered, we’d eaten most of it.

 

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