Gammon is so uncool – it’s one of those foods that conjures up images of old people’s homes and really bad pub food. And I’m not going to do its reputation any favours when I tell you that when recuperating from a sickness bug that floored my entire family and made me lose my appetite for an entire week, this is the first thing that I actually fancied eating.
And who did I turn to for a recipe to cook this unfashionable foodstuff but the most uncool of cookery writers – Delia. I’ve cooked this dish many, many times and I don’t bother experimenting with other recipes because it works so well. First you boil the joint in cider which is a good way to use that run-of-the-mill stuff (like Strongbow) that sits around going out of date after a big party. Nigella does a similar thing with coke (the fizzy drink sort) which sounds bizarre but is probably nice and I’ve also seen recipes using ginger beer.
As a Sunday roast gammon is the boring one, the one that doesn’t come with anything – no stuffing, no Yorkshires, maybe just a splodge of parsley or mustard sauce (which I couldn’t stand as a child). But the great thing about a nice bit of gammon (and something that you only really appreciate as an adult who has to cook their own dinners) is that you can do so much with the left overs. A couple of slices are great with oven chips and a fried egg, or you can slice into thin strips and toss with linguine, egg yolks and parsley for a carbonara type dish. But for me sliced in a sandwich with English mustard is the best.
Some people serve gammon as an addition to turkey for Christmas dinner. That’s never been a tradition in our family but I think it sounds like a nice idea and this recipe would be perfect because you could do the boiling part a day or two before and then roast on Christmas day once the turkey is out of the oven resting.
Delia’s sugar-glazed gammon
Serves 4 with left overs
- 1 piece of middle cut gammon, rolled, about 1kg – I prefer mine smoked but it doesn’t have to be
- 1 onion studded with a few cloves
- A bayleaf
- 570ml dry cider
- ½ teaspoon black pepper corns
- 2 tablespoons of dark brown sugar
- 1 tablespoon of English mustard
Put the gammon in a saucepan and cover with cold water. Bring it to the boil and then throw out the water which will look disgusting – all grey and foamy.
Now add the bayleaf, peppercorns and onion and pour in 425ml of cider and enough water to cover the meat. Bring to the boil and simmer gently for one hour.
Remove the gammon, let it cool and then remove the string and skin with a sharp knife. If you are doing this part in advance then wrap in cling film and store in the fridge until ready to roast.
Preheat the oven to 190oC fan.
Stand the gammon up (fat side uppermost) and smear the mustard and brown sugar over the surface – it’s easiest to do this with your hands. Then put the joint into a roasting pan with the remaining cider in the bottom and bake in the oven for 45 minutes, basting the joint a couple of times with the juices.
NOTE: In the original recipe Delia studs the gammon with cloves all over before roasting. This probably looks prettier but I don’t bother with this as I find the taste of that many cloves a bit overbearing.
I like to serve gammon with ‘pommes coq d’or’ (pictured in the main photo)
Pommes coq d’or
Take 5 medium sized floury potatoes (I use Wilja). Cut the potatoes as thinly as you can with a sharp knife (or with a mandolin if you have one and can be bothered to get it out and wash it up). Generously butter a shallow tin (mine is 23cm diameter and 4 cm deep) and layer the potatoes in the tin overlapping them slightly. I save the neatest ones for the top. – you want about 4 layers. Crush two cloves of garlic and add this to 250g of chicken stock (made up with half a Knorr chicken stock pot), along with 10 twists of the pepper mill. Pour the stock over the potatoes until it comes to just under the top layer (you may not need it all), then dot the top of the potatoes with butter. Bake in the oven at 180oC fan for 40 minutes foil-covered and then 30 minutes without foil or until the top is brown and crispy.