Apple & elderflower glazed ham

Dry-cured by our butchers, our unsmoked gammon is beautifully tender. The combination of apple, thyme and elderflower perfectly complements the meat’s natural sweetness. This recipe has proven to be a winner with the whole family.

2 hours 30 mins

12

Easy

For the gammon:
• 2kg Field & Flower cured gammon, unsmoked
• 1L Cider
• 120ml elderflower cordial
• 10 whole peppercorns
• 2 sprigs of fresh thyme
• 1 bay leaf
• 1 leek, roughly chopped

For the glaze:
• 5 tbsp runny honey
• 7 tbsp elderflower cordial
• 3 tbsp demerara sugar
• 3 apples, cored & cut in quarters

1. Place all the dry ingredients for the gammon in a large cooking pot.

2. Pour in the cider and elderflower cordial, then top up with water until the gammon is covered.

3. Bring to the boil and leave to simmer for 1 hour 30 mins.

4. Turn off the heat and leave the ham to cool in the boiling liquid.

5. One cool, remove from the pot and pat dry with kitchen paper (you can keep the liquid for stock).

6. Line a roasting tray with extra wide tin foil and place your ham in the centre of the lined tray.

7. In a bowl mix together the honey, sugar and elderflower, then pour the glaze over the ham. Place the apple pieces around the ham to roast.

8. Bake uncovered at 200°C / 180°C fan for about 30 minutes until golden, basting regularly with the glaze.

9. Serve hot or cold.