Juicy Cider-Braised Gammon with Sticky Honey Glaze Recipe

Crafting a delightful cider-braised gammon shines as a culinary adventure that promises pure comfort.

Pork lovers rejoice with this mouthwatering centerpiece that transforms an ordinary meal into something spectacular.

Tender meat infused with sweet and tangy notes will make your taste buds dance.

Rich cider and golden honey create a glaze that caramelizes beautifully during cooking.

Each slice promises a perfect balance between savory and sweet flavor profiles.

Aromatic herbs and carefully selected ingredients elevate this classic dish from simple to sensational.

You’ll want to bookmark this recipe and impress everyone at your next gathering.

Cider-Braised Gammon FAQs Covered

• What is gammon and how is it different from ham?

Gammon is a type of cured pork from the hind leg of a pig, typically sold raw and requiring cooking. Unlike ham, which is already cooked, gammon needs to be prepared before eating and offers a more intense, concentrated flavor.

• Can I substitute apple cider with another liquid?

While apple cider provides a unique depth of flavor, you can use apple juice, white wine, or chicken stock as alternatives. Each will slightly alter the final taste profile but will still create a delicious braising liquid.

• Why do I need to rest the meat after cooking?

Resting allows the meat’s juices to redistribute evenly throughout the gammon, ensuring each slice remains moist and tender. Cutting immediately after cooking would cause the flavorful juices to escape, resulting in drier meat.

Why Succulent Cider-Braised Gammon With Honey Glaze Is A Must

• Master Flavor Fusion: Combine apple cider and honey glaze to create a mouthwatering depth of taste that transforms ordinary meat into an extraordinary culinary experience.
• Minimal Prep, Maximum Impact: Easily prepare this recipe with simple ingredients and straightforward cooking techniques that require minimal kitchen skills but deliver impressive restaurant-quality results.
• Crowd-Pleasing Centerpiece: Perfect for family gatherings, holiday dinners, or weekend feasts, this gammon dish offers a show-stopping main course that will have everyone asking for seconds and requesting the recipe.
• Low-Maintenance Cooking Method: Slow braising technique ensures tender, succulent meat with minimal hands-on time, allowing you to enjoy the cooking process without constant monitoring or complex techniques.

Gather These For Cider-Braised Gammon With Honey Glaze

• Gammon: A delectable cut of pork that becomes tender and flavorful when slow-cooked in aromatic liquid.
• Apple Cider: A sweet and tangy liquid that helps tenderize the meat and infuse it with rich, fruity notes.

• Onions, Garlic Cloves: Provide a deep, savory base flavor to the braising liquid.
• Bay Leaves, Cinnamon Stick, Black Peppercorns: Add warm, complex spice notes that enhance the overall depth of the dish.

• Honey, Brown Sugar: Create a sweet, caramelizing coating that gives the gammon a sticky and glossy finish.
• Dijon Mustard, Apple Cider Vinegar, Ground Cloves: Contribute tangy and warm spice elements that balance the sweetness of the glaze.

How To Make Cider-Braised Gammon With Honey Glaze

Step 1: Prep the Gammon

Remove the gammon from its packaging and gently pat it dry with paper towels. This helps create the perfect surface for seasoning and ensures a beautiful final result.

Step 2: Create a Flavor Foundation

• Onions (roughly chopped)
• Garlic cloves (smashed)
• Bay leaves
• Cinnamon stick
• Black peppercorns

Place the gammon in a large Dutch oven or heavy-bottomed pot and surround it with these flavor-boosting ingredients.

Step 3: Liquid Gold Bath

Pour apple cider over the gammon, making sure it covers about half the meat’s height.

This creates a delicious braising environment that will infuse the meat with incredible flavor.

Step 4: Slow and Low Cooking

Cover the pot with a tight-fitting lid and simmer on low heat at 160°C for about 2 hours.

This gentle cooking method ensures the meat becomes incredibly tender while soaking up all the aromatic flavors.

Step 5: Craft the Sticky Glaze

• Honey
• Dijon mustard
• Brown sugar
• Apple cider vinegar
• Ground cloves

Create a glossy, flavor-packed glaze that will transform the gammon’s exterior.

Step 6: Remove and Prepare for Glazing

Carefully lift the gammon from the braising liquid and transfer it to a parchment-lined roasting tray. This sets the stage for the final flavor transformation.

Step 7: Glaze with Abandon

Generously brush the entire surface of the gammon with the prepared honey glaze. Make sure every inch gets a beautiful coating of sweet and tangy goodness.

Step 8: Caramelize to Perfection

Crank up the oven temperature to 200°C and return the glazed gammon for 15-20 minutes. Watch as the exterior turns into a gorgeous, sticky, caramelized masterpiece.

Step 9: Rest and Relax

Remove the gammon from the oven and let it rest for 15 minutes. This crucial step allows the juices to redistribute, ensuring each slice is supremely succulent.

Step 10: Serve and Celebrate

Slice the gammon and serve it warm. Drizzle any remaining glaze over the meat for an extra flavor explosion that will have everyone at the table begging for seconds.

Helpful Tips For Sticky Honey Glazed Cider-Braised Gammon

• Pat the gammon thoroughly with paper towels to help the seasonings adhere and create a perfect caramelized exterior.
• Choose high-quality apple cider for deeper, richer braising liquid that enhances the meat's natural flavors.
• Keep braising temperature consistently low to prevent toughening the meat and ensure maximum tenderness during cooking.
• Brush glaze multiple times during final roasting stage for intense caramelization and glossy, sticky surface that looks restaurant-quality.
• Allow sufficient resting time after cooking to help meat retain moisture and ensure each slice remains juicy and succulent.

Flavor Ideas For Cider-Braised Gammon With Honey Glaze

• Rustic Herb-Infused Gammon: Replace apple cider with white wine and add fresh rosemary, thyme, and sage to the braising liquid for an earthy, aromatic profile.
• Mediterranean Sun-Dried Tomato Gammon: Incorporate sun-dried tomatoes, oregano, and a splash of balsamic vinegar into the braising liquid, creating a tangy Mediterranean-inspired version.
• Smoky Maple Bacon Gammon: Swap honey glaze with a maple syrup and smoky paprika mixture, then sprinkle crispy bacon bits over the finished meat for added richness.
• Asian-Inspired Ginger Gammon: Use soy sauce and rice wine in the braising liquid, create a glaze with ginger, sesame oil, and five-spice powder for a bold, exotic flavor experience.

Perfect Sides For Gammon With Sticky Honey Glaze

• Pairing Flavor Boosters for Cider-Braised Gammon
• – Unleash Crisp White Wine: Riesling or Gewürztraminer perfectly complement the sweet-savory gammon, cutting through its richness with bright, acidic notes and enhancing the honey glaze's complexity.
• – Craft Tangy Side Companions: Prepare apple and fennel slaw or roasted root vegetables with mustard vinaigrette to balance the meat's sweetness and provide refreshing textural contrast.
• – Serve Rustic Bread Sidekick: Crusty sourdough or rosemary focaccia works brilliantly for soaking up the delectable braising juices and sticky glaze, adding delightful carbohydrate depth to the meal.

How To Store Cider-Braised Gammon The Smart Way

• Refrigeration: Store leftover gammon in an airtight container, seal tightly with a lid or plastic wrap, and refrigerate within 2 hours of cooking. Keep for up to 3-4 days in the coldest part of the refrigerator.
• Freezing: Wrap sliced or whole gammon tightly in freezer-safe plastic wrap, then place in a freezer bag, removing excess air. Freeze for up to 2-3 months to maintain optimal taste and texture.
• Reheating in Oven: Preheat oven to 160°C, place gammon in a baking dish, cover with foil to prevent drying, and warm for 15-20 minutes until internal temperature reaches 74°C. Brush with extra glaze for moisture.

Succulent Cider-Braised Gammon with a Sticky Honey Glaze Recipe

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4.6 from 15 reviews

• Total Time: 2 hours 35 minutes
• Yield: 6 1x

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Description

Cider-braised gammon dances with rich flavors, creating a stunning centerpiece for family gatherings. Honey’s sweet embrace and tender meat promise a memorable meal that will delight you at first bite.

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Ingredients

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Meat:

• 2 kilograms (4.4 pounds) gammon joint

Braising Liquid:

• 500 milliliters (2 cups) apple cider
• 2 onions
• 4 garlic cloves
• 2 bay leaves
• 1 cinnamon stick
• 1 teaspoon black peppercorns

Glaze Ingredients:

• 100 milliliters (3.4 fluid ounces) honey
• 2 tablespoons dijon mustard
• 2 tablespoons brown sugar
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon ground cloves

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Instructions

1. Cleanse the gammon thoroughly, dabbing it dry with kitchen towels to create an ideal seasoning surface.
2. Nestle the gammon in a robust cooking vessel, surrounding it with roughly chopped aromatics like onions, crushed garlic, fragrant bay leaves, a cinnamon stick, and peppercorns.
3. Cascade apple cider over the meat, ensuring the liquid reaches midway up the gammon, establishing a rich braising foundation.
4. Seal the pot with a snug lid and gently simmer at 160°C for 2 hours, allowing the meat to tenderize and absorb the complex flavor profile.
5. Craft the glaze by vigorously blending honey, dijon mustard, brown sugar, apple cider vinegar, and ground cloves in a compact saucepan.
6. Extract the gammon from its aromatic bath and transfer to a parchment-lined roasting tray with careful precision.
7. Lavishly coat the entire gammon surface with the prepared glaze, ensuring comprehensive and uniform coverage.
8. Crank the oven temperature to 200°C and return the glazed meat, allowing 15-20 minutes for caramelization and development of a glistening exterior.
9. Once emerged from the oven, allow the gammon a 15-minute rest period, permitting internal juices to redistribute and enhance overall succulence.
10. Carve into elegant slices and present warm, drizzling any residual glaze for an additional flavor dimension.

Notes

• Select a high-quality, unsmoked gammon joint for the most tender and flavorful result.
• Avoid over-salting the meat, as gammon is naturally salty; consider soaking in water for an hour before cooking to reduce saltiness.
• Create a gluten-free version by using certified gluten-free mustard and checking all ingredient labels carefully.
• Swap apple cider with apple juice for a non-alcoholic alternative that maintains the rich, fruity undertones of the dish.

• Prep Time: 15 minutes
• Cook Time: 2 hours 20 minutes
• Category: Dinner, Snacks
• Method: Simmering
• Cuisine: British

Nutrition

• Serving Size: 6
• Calories: 450
• Sugar: 24 g
• Sodium: 800 mg
• Fat: 18 g
• Saturated Fat: 5 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 54 g
• Fiber: 1 g
• Protein: 25 g
• Cholesterol: 75 mg