Slow Cooker Gammon In Cider Food

GLAZED GAMMON WITH PARSLEY & CIDER SAUCE

Steps:

• Instead of soaking the ham overnight to get rid of excess salt, follow my short-cut method.Weigh the joint and calculate the poaching time, allowing 25 minutes for every 450g/1lb, and put the joint in a very large pan. Cover with cold water and bring to the boil, then drain off all the water.
• Pour 600ml/1 pint of the cider into the pan and then pour in enough cold water to cover the joint. Add the onions, carrots, bay leaves, parsley stalks, cloves and peppercorns. Bring slowly to the boil, turn down the heat, then cover and simmer very gently for the calculated time. Allow the joint to cool in the stock (overnight is ideal).
• Preheat the oven to 180C/gas 4/ fan 160C. Lift the joint out of the stock, then strain the stock and measure 500ml/18fl oz. Strip the rind off the joint and score the fat in a diamond pattern. Put the joint in a heavy roasting tin (if it's wibblywobbly, prop it up with a wad of scrunched-up foil), pour over the remaining cider and braise in the oven for 45 minutes to 1 hour, basting frequently until beginning to brown. If the pan becomes dry, splash in some cider or water to cover the bottom of the tin.
• Meanwhile, start the sauce. Put the milk, parsley stalks and bay leaves into a saucepan, bring to the boil and leave to infuse for as long as you have.
• Remove the joint from the oven and raise the temperature to 200C/gas 6/fan 180C. Put the orange halves around the joint. Melt the marmalade, brush it generously all over the gammon and oranges, then return to the oven for 10 minutes to glaze. Lift the gammon and oranges on to a serving dish, cover and keep warm while you finish the sauce.
• Sprinkle the flour into the roasting tin and scrape and stir around to mix with the juices. Place on the hob and cook for a couple of minutes, stirring, to cook out the flour.Gradually pour in the measured stock and whisk well. Now add the strained infused milk and bring to the boil, then turn down the heat and simmer for 10 minutes. Strain into a clean saucepan, stir in the chopped parsley leaves and cream, then heat through gently and check the seasoning. Pour into a warm jug and serve with the joint.

SLOW COOKER GAMMON IN COLA

Steps:

• Set your slow cooker to medium. Place the gammon joint in and cover with the cola. Add 1 chopped carrot, 1 quartered onion, 1 chopped celery stick, 1 cinnamon stick, ½ tbsp peppercorns and 1 bay leaf.
• Cook for 5½ hrs on low until the gammon is tender but still holding its shape, topping up with boiling water if necessary to keep the gammon fully covered.
• Carefully pour the liquid away, then let the ham cool a little while you heat the oven to 190C/170C fan/gas 5. Lift the ham into a roasting tin, then cut away the skin leaving behind an even layer of fat. Score the fat all over in a criss-cross pattern.
• Mix the maple syrup, mustard, vinegar and ground cloves or five-spice in a jug. Pour half over the fat, roast for 15 mins, then pour over the rest and return to the oven for another 30 mins.
• Remove from the oven and allow to rest for 10 mins, then spoon more glaze over the top. Can be roasted on the day or up to two days ahead and served cold.

CROCK-POT APPLE CIDER HAM RECIPE

Steps:

• Place ham into a 6 quart or larger oval slow cooker.
• In liquid measuring cup mix together 2 cups of apple cider and ground cinnamon, nutmeg, ginger and vanilla and mix well.
• Pour over ham, saving measuring cup for more apple cider to come.
• Place cut up orange quarters in slow cooker on sides of ham.
• Press the brown sugar with your hands onto the top of the ham. If the ham is pre-sliced you can pack some of it into the slices as well.
• Carefully pour approximately 1 cup of maple syrup over the brown sugar, trying carefully to not lose the brown sugar into the apple cider.
• You will then use your liquid measuring cup and refill with apple cider in till just the top of the ham is uncovered (I added approximately 4 more cups)
• Cover and cook on LOW for 5 - 6 hours or on HIGH for about 3 hours or until the ham is heated throughout.
• Use tongs to carefully remove the ham from the slow cooker and place on a a serving platter.
• Baste the ham with the juices from the slow cooker once removed to keep the ham nice and moist.