Name: Somerset boiled gammon
Prep time: 10 min
Cook time: 100 min
Total time: 10 min
Ingredients: 1 whole boneless smoked gammon joint, about 1-1.5 kg; 50g of ginger, sliced; 6 green cardamom pods, seeds only; 1 cinnamon stick; 2 litres of cider; 2 green cooking apples; 4 firm pears; 2 tsp marmalade; 12 baby parsnips, peeled; 12 baby carrots, peeled; 150g baby corn

Somerset boiled gammon

20 Apr 2019

by Dinna

Prep Time

10 minutes

Cook Time

100 minutes

Total Time

10 minutes

Background

It’s traditional to cook (boiled or roasted) ham for Easter and Christmas. This Somerset boiled gammon is simmered in cider with fruits and veggies - perfect for festive occasions. Boiled ham can be rather salty so it’s important to pre-soak it in water for a few hours (preferably overnight) before cooking – alternatively you can cook it first in water to boiling point, then pour away the cooking liquid and continue cooking it in the spiced cider. Serve it warm or cold - the leftover is perfect for sandwiches, salads, omelettes etc.

Ingredients

1 whole boneless smoked gammon joint, about 1-1.5 kg
50g of ginger, sliced
6 green cardamom pods, seeds only
1 cinnamon stick
2 litres of cider
2 green cooking apples
4 firm pears
2 tsp marmalade
12 baby parsnips, peeled
12 baby carrots, peeled
150g baby corn

Instructions

If necessary, soak the gammon in a large bowl of water overnight, then drain.
Weigh the gammon and calculate the cooking time: allow 40 minutes per kilo plus 40 minutes.
Put the gammon in large saucepan. Add the ginger, cinnamon, cardamom seeds and cider. Bring to the boil, skimming off any scum from the surface.
Reduce the heat, cover and simmer gently for your calculated time.
Meanwhile, core then cut each apple into 8 wedges. Core and quarter the pears. After about 45 minutes of cooking add the fruits to the simmering cooking liquid and poach them for about 8 minutes or until just tender.
Using a draining spoon transfer the fruits to a dish. Mix the marmalade with a Tbsp of cooking liquid, and toss the fruits with it. Set aside.
About 20 minutes before the end of the cooking time, add the parsnips and carrots to the pan (as whole).
When the gammon is ready, carefully transfer it to a plate, then cover with foil to rest.
Add the baby corn to the pan and cook for another 5 minutes. Drain all vegetables.
Slice the gammon and arrange the slices on a platter with the vegetables and glazed fruits around them.
Serve warm or at room temperature.