Glazed gammon with parsley & cider sauce

Name: Glazed gammon with parsley & cider sauce
Prep time: 6 h 30 min
Cook time: 6 h 30 min
Total time: 6 h 30 min
Yield: 12
Cuisine: Global
Ingredients: 5 kgs joint middle-cut gammon or lightly smoked bacon; 900 milliliters 1½ pints dry cider; 2 onions, quartered; 2 larges carrots, halved; 3 fresh bay leaves; 1 handful a of parsley stalks; 6; 8 peppercorns; 2 oranges, halved, to garnish; 8 Tbsps fine-cut whisky marmalade; 500 milliliters milk; 100 grams fresh parsley, stalks reserved and leaves chopped; 2 bay leaves; 50 grams plain flour; 100 milliliters 3½ fl oz double cream

Glazed gammon with parsley & cider sauce requires approximately 6 hours and 30 minutes from start to finish. This recipe makes 12 servings with 1715 calories, 50g of protein, and 153g of fat each. This recipe covers 36% of your daily requirements of vitamins and minerals. It works well as a main course. A mixture of cloves, fine-cut whisky marmalade, peppercorns, and a handful of other ingredients are all it takes to make this recipe so tasty. If you like this recipe, take a look at these similar recipes: Apricot & Apple Glazed Gammon, Slow Cooker Cider Pulled Pork with Cider Barbecue Sauce, and Glazed Turnips with Scallions and Parsley.

Instructions

Instead of soaking the ham overnight to get rid of excess salt, follow my short-cut method.Weigh the joint and calculate the poaching time, allowing 25 minutes for every 450g/1lb, and put the joint in a very large pan. Cover with cold water and bring to the boil, then drain off all the water.

Ingredients you will need

Water

Salt

Ham

Equipment you will use

Frying Pan

Pour 600ml/1 pint of the cider into the pan and then pour in enough cold water to cover the joint.

Ingredients you will need

Cider

Water

Equipment you will use

Frying Pan

Add the onions, carrots, bay leaves, parsley stalks, cloves and peppercorns. Bring slowly to the boil, turn down the heat, then cover and simmer very gently for the calculated time. Allow the joint to cool in the stock (overnight is ideal).

Ingredients you will need

Peppercorns

Bay Leaves

Carrot

Parsley

Clove

Onion

Stock

Preheat the oven to 180C/gas 4/ fan 160C. Lift the joint out of the stock, then strain the stock and measure 500ml/18fl oz. Strip the rind off the joint and score the fat in a diamond pattern.

Ingredients you will need

Stock

Beef

Equipment you will use

Oven

Put the joint in a heavy roasting tin (if its wibblywobbly, prop it up with a wad of scrunched-up foil), pour over the remaining cider and braise in the oven for 45 minutes to 1 hour, basting frequently until beginning to brown. If the pan becomes dry, splash in some cider or water to cover the bottom of the tin.

Ingredients you will need

Cider

Water

Equipment you will use

Aluminum Foil

Oven

Frying Pan

Meanwhile, start the sauce.

Ingredients you will need

Sauce

Put the milk, parsley stalks and bay leaves into a saucepan, bring to the boil and leave to infuse for as long as you have.

Ingredients you will need

Bay Leaves

Parsley

Milk

Equipment you will use

Sauce Pan

Remove the joint from the oven and raise the temperature to 200C/gas 6/fan 180C.

Equipment you will use

Oven

Put the orange halves around the joint. Melt the marmalade, brush it generously all over the gammon and oranges, then return to the oven for 10 minutes to glaze. Lift the gammon and oranges on to a serving dish, cover and keep warm while you finish the sauce.

Ingredients you will need

Marmalade

Orange

Gammon

Sauce

Equipment you will use

Oven

Sprinkle the flour into the roasting tin and scrape and stir around to mix with the juices.

Ingredients you will need

All Purpose Flour

Place on the hob and cook for a couple of minutes, stirring, to cook out the flour.Gradually pour in the measured stock and whisk well. Now add the strained infused milk and bring to the boil, then turn down the heat and simmer for 10 minutes. Strain into a clean saucepan, stir in the chopped parsley leaves and cream, then heat through gently and check the seasoning.

Ingredients you will need

Parsley

Seasoning