Mustard-glazed-gammon-with-cider-gravy-EmbeddedThis recipe that I got out of the Woman’s Value in about 2004 is a huge hit with my children.  How it came to be my prized Christmas dish was that my sister came to visit  us for Christmas in Germany and I had a huge gammon I’d bought but had no idea how to prepare.  She’d brought with the Woman’s Value magazine and this recipe was in it.  As I’m decluttering, I found my ‘Flylady : Christmas File/Control Journal’ and thought I’d put it up on my blog so that my girls can have access to it for the future and its not just for Christmas time.

So here it is : (great dish to prepare ahead if you’re expecting lots of guests and the chutney is absolutely delicious).

Serves : 12

Preparation time : 30 minutes

Cooking time : 3.5 hours

Oven temperature : 1900C

 3kg piece of deboned gammon

1litre dry apple cider

2 carrots, chopped into chunks

2 onions, peeled and studded with cloves

3 star anise

4 bay leaves

2 cloves garlic, peeled

12 peppercorns

GLAZE

50g dark brown sugar

60ml Dijon mustard

15cm cider vinegar

2ml ground spice

1ml ground nutmeg

10ml fresh grated ginger


PINEAPPLE CHUTNEY

2 large fresh pineapples, peeled and cubed

125ml water

6 star anise

10ml freshly grated ginger

15ml mustard seeds

250ml brown sugar

3ml salt

25ml lemon juice

  1. Place the gammon in a saucepan and add the cider and enough water to cover the meat.  Add the vegetables and spices.  Bring to the boil, then reduce the heat, cover and simmer for 30 minutes per 500g.  Remove any scum that floats to the surface while cooking.
  2. To make the glaze, place 125ml of the cider mixture in which the gammon was cooked in a saucepan.  Add the remaining ingredients and stir over a medium heat until the sugar dissolves.  Reduce the heat and simmer for two minutes.

  • Remove the gammon from the liquid and allow to cool slightly.  Remove the butcher’s string, place the gammon on a rack in a roasting pan and brush with the basting mixture.  Pour a little of the cider mixture into the base of the roasting pan and bake in a preheated oven for 30 minutes.  Remove from the oven and allow to stand for 10 minutes before carving.  Serve sliced, hot or cold with pineapple chutney.
  • To make the pineapple chutney, place all ingredients except the lemon juice in a saucepan and bring to the boil.  Reduce the heat and simmer until the pineapple is tender.  Add the lemon juice and allow to cool.
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    1 Comment on Recipe : Cider-glazed gammon with pineapple chutney

    1. Lynn
      March 21, 2014 at 05:30 (4 years ago)

      And I still have very good memories of that gammon and how special that white Christmas was with the guests sitting around the table in the basement!