Recipe: Cider Gammon with Cider Cream Sauce

A few weeks ago the lovely folks at Aston Manor asked me if I fancied a few samples of their cider. They challenged me to make a dish using their cider and as soon as the hamper of booze arrived I immediately thought of pork. Apples and pork are such a classic flavour combination. And this recipe is super easy to make.

I served my gammon up with a fresh green salad, some spicy potato wedges and a cold glass of Manor Oak cider. Yum! Roasted meat can totally work in the summer months too.

Cider Gammon with Cream Sauce and Wedges

This recipe involved boiling the gammon joint in the cider before adding the glaze and finishing off in the oven. The result is a succulent, tasty joint. The addition of the cider cream sauce really brings out the flavour in the meat – it’s incredibly more-ish.

Cider Gammon with a Cider Cream Sauce (serves 4)

  • small Gammon Joint
  • 1 Bottle of Aston Manor Cider
  • 2 Bay Leaf
  • Water (as necessary)

for the glaze

  • 2tbsp Light brown sugar
  • 12 (approx.)Whole Cloves

for the sauce

  • 50ml Cider
  • 100ml Cream
  • 1/2 Onion, finely sliced
  • Salt and Pepper, to season
  1. In a pan just big enough for the gammon joint plonk in your meat and fill up with the cider. Add a little extra water so that whole joint is covered. Bring the liquid to the boil and then reduce to a simmer. Cook for 45 minutes.
  2. Remove the joint from the liquid and let it cool for about 15 minutes.
  3. Using a sharp knife remove the rind and most of the fat and then score the remaining fat in diagonal directions to form small diamond shapes.
  4. Sprinkle the fat with sugar and then pop a clove into the corner of each diamond.
  5. Pop into a preheated oven for about 20 minutes.
  6. Meanwhile prepare the sauce by sautéing the onions in oil over a medium heat for 5 minutes. Then add the cider and allow to reduce for 5 minutes. Finally reduce the heat to low and pour in the cream. Season well with salt and pepper. I like lots of onion in my food so kept the sauce chunky, but you can add a splash of water here to loosen up the sauce.
  7. Take the meat out of the oven, allow to rest for at least 5 minutes before serving with a generous dollop of the cider cream.