Gammon cooked in apple juice and thyme

Gammon cooked in apple juice and thyme

Slow-cooking the joint in apple juice gives the gammon a caramel-sweet glaze and makes the meat extra tender.

By , 21 September 2015
Gammon cooked in apple juice and thyme
  • Ready in: 240 mins
  • Serves: 10
  • Price: 63p per serving
Nutritional Info
Each 174g serving contains
  • Fat med
  • Saturates med
  • Sugars low
  • Salt high
  • Energy 1005KJ 240KCAL
of your reference intake.
Typical energy values per 100g: 578kJ/138kcal.
  • 1.4kg unsmoked gammon joint
  • 1 small onion, halved
  • 1 carrot, halved
  • 1 large sprig thyme
  • 400ml apple juice
  • 3 level tbsp orange marmalade
  • 3 level tbsp Dijon mustard
  • Pre-heat the oven to 160C/140C Fan/Gas 3.

  • Put the joint in a roasting tin with the onion, carrot, thyme, apple juice and 200ml water. Cover the tin with foil, so it forms a tent but doesn’t touch the meat. Crimp the foil tightly around the edges of the tin. Roast for 3 hours and 30 minutes.

  • Increase the oven temperature to 190C/170C Fan/Gas 5. Remove the foil from the gammon. Drain off the cooking liquid. Discard the onion, carrot and thyme.

  • Using a sharp knife, score stripes on the gammon skin. Mix the marmalade and mustard together and brush over the joint. Return to the oven, uncovered, for 10-15 minutes. Serve hot or cold, thinly sliced.