Roast gammon with toffee apples recipe
Feeding a crowd this Bonfire Night? Serve up this impressive roast gammon with sticky toffee apples and caramelised onions. A gammon joint is easy to carve and affordable, here simmered in apple juice for maximum flavour and made special with a glossy maple syrup glaze. See method
- 2kg unsmoked gammon joint, skin removed
- 2 carrots, halved
- 1 celery stalk, halved
- 2 onions, 1 halved and 1 sliced into thin rings
- 1ltr apple juice
- 4 Braeburn apples
- 4 tbsp maple syrup
- 200ml chicken stock
Each serving contains
of the reference intake
- Put the gammon in a large, deep pan. Add the carrots, celery and halved onion, then cover with apple juice. Top the pan up with cold water until the liquid completely covers the gammon. Bring to the boil, then reduce to a simmer and cook for 2 hours with a lid, checking a couple of times to make sure the liquid is still covering the gammon.
- Preheat the oven to gas 6, 200°C, fan 180°C. Remove the gammon from the pan and place on a large board; pat dry. Score the fat into large diamonds with a small sharp knife. Put the onion rings in the centre of a large roasting tin and place the gammon on top, then scatter the apples around the edges.
- Drizzle the maple syrup over the gammon and apples. Pour the stock into the tray and roast for 35-40 mins until golden and caramelised.
- Remove from the oven and leave to rest for 10 mins, then slice and serve with the apples, onions and juices.
See more Bonfire Night recipes