Ingredients
- Boneless gammon joint (81.1oz-2.3kg)
- 33.8fl oz-1 litre apple juice
- 33.8fl oz-1 litre cider
- 4 tablespoons light brown sugar
- 1 tablespoon dried thyme
Glaze
- 3.5oz-100g apple sauce
- 3.3fl oz-100ml maple syrup (pure)
- 1 tablespoon Dijon mustard
Method
- In a large cooking pot, place the gammon joint in the center and add the apple juice, cider, sugar and thyme. Mix up the juice with a tablespoon. Cover and pop in the fridge to soak overnight
- When ready to proceed, place the pot on the hob and bring to a boil. Immediately reduce to a simmer and place a lid over loosely. Let the gammon gently simmer for 45 minutes. Turn the gammon over and simmer loosely covered for a further 45 minutes
- Pre-heat oven to 428˚F/220˚C regular oven or 394˚F /200˚C fan assisted oven
- Meanwhile, mix together the maple syrup, apple sauce and mustard using a tablespoon
- Remove the gammon from the liquid and place onto the roasting tin. Score the top and smother the glaze all over
- Pop into the oven for 20-25 minutes. Insert a meat thermometer once done and make sure it reads 159 ˚F -71˚C. Turn the oven off and allow to rest for 15 minutes inside the switched off oven. Remove from the oven and allow to rest for a further 10-15 minutes and serve
