Somerset boiled gammon
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
Method
- 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.