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…
- 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
- Place the gammon along with all the other gammon ingredients (except the glaze ingredients) in a medium pot.
- 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.
- 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.
- 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.
- 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.
- 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.