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Cider-glazed Gammon Recipe

Cider-glazed Gammon Recipe
Who’d have thought that one of the most revolutionary non-electric heat retention cookers would be as simple as an African-print beanbag?

We’ve had the pleasure of meeting the Wonderbag’s creator, and learning about the wondrous journey this product has achieved in just a handful of years. The Wonderbag  is so incredibly useful for an array of delicious recipes. Try making this cider-glazed gammon with apple cinnamon sauce…

Cider-glazed Gammon

The Wonderbag is so incredibly useful for an array of delicious recipes. Try making this cider-glazed gammon with apple cinnamon sauce & spiced red cabbage... Recipes Cider-glazed Gammon Recipe European Print This
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1.2kg – 1.5kg boneless smoked gammon joint
  • 500ml cider Or sparkling apple juice
  • 1 litre cloudy apple juice
  • 5 green apples, peeled, cored and cut into rough chunks (these will form part of your sauce)
  • 1 large onion, peeled and cut in quarters
  • 2 pieces cinnamon stick
  • 15ml coarsely crushed coriander seeds
  • 5ml black pepper
  • For the glaze and sauce
  • 15ml demerara sugar
  • 2,5ml paprika
  • 15ml cornflour


  1. Place the gammon along with all the other gammon ingredients (except the glaze ingredients) in a medium pot.
  2. The liquid should cover the meat; if not, add a little water to just cover. Bring to the boil, then reduce the heat to low and simmer gently, covered with a lid, for 40 minutes. Place the pot on a mat or cloth in a sealed Wonderbag for 5 – 6 hours.
  3. Remove the gammon from its cooking stock, transfer to a small roasting tin. Cut the rind from the gammon, leaving a thin layer of fat, and discard the rind. With a small sharp knife, score the fat into diamonds. Stud every third diamond with a clove.
  4. To make the sauce, pour off ¾ of the liquid, blend the apples and leave the sauce to reduce until of a medium thick consistency. Adjust seasoning. This is served with the gammon glazing.
  5. For the glaze, put a ladleful of cooking liquid into a large clean pan. Add the sugar and paprika and cook until a glaze-like consistency. Pour this over the gammon and roast for 15 minutes, until browned and caramelised.
  6. Serve with spiced red cabbage (see recipe below) and mash.

Looking for a great side to go with your gammon? Try this Christmas Spiced Red Cabbage.

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