Delia Smith Gammon in Cider Recipe

This Delia Smith Gammon in Cider Recipe is a succulent and spiced recipe, which features sweet cloudy apple juice and warming fresh chillies. It’s a festive centerpiece with a twist, ready in about 2 hours and 30 minutes (plus soaking time).

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Delia Smith Gammon in Cider Recipe Ingredients

For the Gammon:

• 1.2kg (2lb 10oz) boneless gammon joint (unsmoked or smoked)
• 500ml (17fl oz) dry cider
• 1 litre (1¾ pints) cloudy apple juice
• 2 sharp green apples (like Granny Smith), cored and cut into rough chunks
• 2 x 8cm (3¼in) cinnamon sticks
• 3-4 fresh red chillies, seeds removed, cut into quarters
• 1 tbsp coarsely crushed coriander seeds

For the Glaze and Sauce:

• 1 tbsp demerara sugar (plus extra to taste)
• ¼ tsp chilli powder
• 1 heaped tbsp cornflour (cornstarch)

To Serve (Optional):

• Sautéed red cabbage
• Green chilli mashed potatoes

How To Make Delia Smith Gammon in Cider Recipe

1. Soak the gammon: Place the gammon joint in a large container and cover it with plenty of cold water. Leave it in the fridge to soak for at least two hours, or preferably overnight. This removes excess salt. Drain well before cooking.
2. Simmer with aromatics: Place the gammon in a large casserole dish or heavy pot. Add the cider, cloudy apple juice, apple chunks, cinnamon sticks, quartered chillies, and coriander seeds. If the liquid doesn’t quite cover the meat, top it up with a little water. Bring to the boil, cover with a lid (leaving it slightly ajar), and simmer gently for 1 hour and 15 minutes. Turn the gammon over in the liquid every 20 minutes to ensure even cooking.
3. Prep for roasting: Preheat the oven to 200°C / 400°F / Gas Mark 6. Lift the gammon out of the liquid (do not throw the liquid away!) and transfer it to a small roasting tin. Carefully cut off the thick outer rind (skin), leaving a thin, even layer of fat on the meat. Use a sharp knife to score the fat into a diamond pattern.
4. Glaze and roast: To make the glaze, take a ladleful of the cooking liquid and put it in a small clean pan. Add 1 tablespoon of demerara sugar and the chilli powder. Boil rapidly until it reduces to a sticky, glaze-like consistency. Brush or pour this over the gammon fat. Roast in the oven for 15 minutes until the fat is browned and caramelized. Remove and keep warm.
5. Reduce the sauce: While the ham roasts, pour the remaining cooking liquid into a large pan. Boil uncovered over high heat until it has reduced by half (to about 500ml/17fl oz). This concentrates the apple and spice flavors.
6. Strain and thicken: Strain the reduced liquid through a sieve into a clean pan. Use the back of a spoon to rub the soft apple pieces through the sieve so the fruit pulp thickens the sauce; discard the skins and spices. Taste and add a pinch more sugar if needed. Reheat to a simmer. Mix the cornflour with a splash of cold water to make a smooth paste, then stir this into the sauce. Cook, stirring constantly, until the sauce thickens and becomes glossy.
7. Serve: Carve the gammon into thick slices. Pour the rich apple-cider sauce over the meat. Serve with spiced red cabbage and mash.

Recipe Tips

• Soaking is Key: Even “mild cure” gammons can be salty. Soaking ensures the final dish is palatable and doesn’t overpower the sweetness of the apple juice.
• Cloudy Apple Juice: Use cloudy apple juice rather than clear/from concentrate. It has more body and a more natural apple flavor that stands up to the pork.
• The “Sieve” Trick: Rubbing the cooked apple pulp through the sieve is a classic Delia technique. It adds natural body and sweetness to the gravy without needing excessive cornflour.
• Chilli Heat: Don’t be afraid of the chillies. Because the seeds are removed and they are boiled in a large volume of liquid, they provide a gentle, warming background hum rather than a spicy burn.

What To Serve With Delia Smith Gammon in Cider

This dish balances sweet, savory, and spicy, so the sides should complement that profile.

• Green Chilli Mash: As suggested, mashed potatoes spiked with green chili adds a fresh kick.
• Red Cabbage: Braised red cabbage with apple adds acidity.
• Roasted Root Veg: Parsnips and carrots roasted with honey.
• Steamed Greens: Broccoli or kale to cut the richness.

How To Store Delia Smith Gammon in Cider Recipe

• Refrigerate: Store the leftover cold gammon wrapped in foil or in a container for up to 3-4 days. Store the sauce separately.
• Freeze: Slice the remaining meat and freeze it in the sauce to prevent it from drying out. Freeze for up to 2 months. Thaw thoroughly before reheating.

Delia Smith Gammon in Cider Recipe Nutrition Facts

• Calories: 450
• Total Fat: 18g
• Saturated Fat: 6g
• Cholesterol: 85mg
• Sodium: 1200mg
• Total Carbohydrates: 25g
• Dietary Fiber: 1g
• Sugar: 20g
• Protein: 45g

Nutrition information is estimated per serving based on 6 servings.

FAQs

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