Christmas Ham Slow Cooker Cider

Cider ham

Good Housekeeping UK

Cal/Serv: 561

Makes: 8 servings

Prep Time: 0 hours 25 mins

Cook Time: 4 hours 0 mins

Total Time: 4 hours 25 mins

(9lb) whole boneless smoked/unsmoked gammon

1.5 litre (2⅔ pint) cider

1 l

litre (1¾ pint) apple juice

bay leaves

20 or so peppercorns

40-50 whole cloves

For the glaze

50 g

(2oz) light muscovado sugar

1 tbsp.

runny honey

2 tsp.

English mustard

1 tbsp.

calvados or brandy (or use water)

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Weigh your gammon, then put it into a large deep pan and add the cider and apple juice. Top up with cold water to cover and add the bay leaves and peppercorns. Bring to the boil, then turn down the heat, cover and simmer for 25min per 450g (1lb) until cooked through.
Remove ham from cooking liquid (see GH Tip) and put on a board. Leave to cool for 15min.
Preheat oven to 180°C (160°C fan) mark 4. Use a knife to remove the skin, leaving a good layer of fat covering the ham. Score a diamond pattern into the fat (not cutting down into the meat), and stud the centre of each diamond with a clove. In a small bowl, mix together the sugar, honey, mustard powder and calvados/brandy (or water), then brush over the ham and cook to brown in the oven for 20-25min until golden.
Serve warm or at room temperature in slices.

The cooking liquid makes a good stock for soups (but taste first for saltiness). • If you have a middle piece of gammon and it's tied, keep it tied during boiling for neatness, remove string for scoring and glazing, then re-tie for roasting to keep its shape.

Per Serving:

Calories: 561
Total carbs: 17 g
Sugars: 17 g
Total fat: 25 g
Saturated fat: 9 g
Protein: 60 g

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