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

(19 votes)

Gammon cooked in apple juice and thyme
  • 4 Hours

  • Serves: 10

  • Price: 63p per serving

Nutritional Info
Each 174g serving contains
  • Energy

    1004KJ

    240KCAL

    12%
  • Fat

    12.4g

    med

    18%
  • Saturates

    4.0g

    med

    20%
  • Sugars

    3.8g

    low

    4%
  • Salt

    4.00g

    high

    67%
of your reference intake.
Typical energy values per 100g: 577kJ/138kcal.
Ingredients
  • 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
Method
  • 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.