Delia Smith Gammon in Cider Recipe

This gammon in cider is a beautifully traditional roast with tender, juicy slices and a gentle sweetness from the cider. After a slow simmer to mellow the salt and add flavour, the joint is finished in the oven with a sticky mustard and brown sugar glaze that turns glossy and deeply caramelised. It’s straightforward rather than fussy, so it suits confident beginners and experienced cooks alike. Total time is around 2 hours 30 minutes, most of it hands-off.

Ingredients

For the Gammon and Cider Poach

• 1.5–2kg unsmoked gammon joint
• 1.5 litres dry cider
• 1 onion, peeled and quartered
• 2 carrots, roughly chopped
• 2 celery sticks, roughly chopped
• 2 bay leaves
• 1 teaspoon black peppercorns

For the Glaze

• 2 tablespoons dark brown sugar
• 2 tablespoons Dijon or English mustard
• 1 tablespoon honey (optional, for extra shine)
• 15 whole cloves (optional, for studding)

To Finish and Serve

• 1 tablespoon wholegrain mustard (optional, for serving)
• Freshly ground black pepper, to taste

How to Make Delia Smith Gammon in Cider Recipe

Prepare the oven and equipment

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Set a shelf in the middle so the glaze colours evenly without scorching.
• Get your pan ready: Choose a large, deep pot with a lid that comfortably fits the gammon. You’ll also need a roasting tin and a sharp knife for trimming the rind.

(Optional) Soak the gammon if it’s very salty

• Soak (only if needed): If your gammon is heavily cured or you’re salt-sensitive, soak it in cold water for 6–12 hours in the fridge, changing the water once. Drain and pat dry before cooking.

Simmer the gammon in cider

• Build the poaching pot: Put the gammon into the pot and pour over the cider. Add the onion, carrots, celery, bay leaves, and peppercorns.
• Bring to a gentle simmer: Set over medium heat and bring just to a simmer. Skim off any froth that rises to the surface for a cleaner-tasting liquor.
• Cook until tender: Cover with a lid and simmer gently for 20 minutes per 500g (plus 20 minutes). For a 1.5kg joint, this is about 80 minutes; for 2kg, about 100 minutes. Keep it at a steady simmer, not a rolling boil, to prevent the meat tightening.
• Lift and cool slightly: Carefully lift the gammon onto a board (two large spatulas help). Let it sit for 10–15 minutes until it’s cool enough to handle.

Trim, score, and mix the glaze

• Remove the rind: With a sharp knife, peel away the thick rind, leaving a layer of fat about 5–10mm thick. (If your joint comes pre-trimmed, skip straight to scoring.)
• Score the fat: Lightly score a diamond pattern across the fat, being careful not to cut deep into the meat.
• Mix the glaze: In a small bowl, stir together the brown sugar, mustard, and honey (if using) until you have a thick, spreadable paste.
• Stud with cloves (optional): Push a clove into the centre of as many diamonds as you like for that classic look and fragrance.

Bake and glaze

• Transfer to the roasting tin: Sit the gammon in a roasting tin. If it feels wobbly, slice a very thin piece from the underside to create a flat base.
• Glaze the top: Spread the mustard and sugar glaze over the scored fat, working it into the cuts so it clings.
• Roast until sticky: Roast for 20–30 minutes, until the glaze is bubbling, glossy, and deep golden. Keep an eye on it for the last 5 minutes as sugar can catch quickly.

Rest, carve, and assemble the platter

• Rest before carving: Remove from the oven and rest for 15–20 minutes. This keeps the gammon juicy and makes it easier to slice neatly.
• Carve: Slice into thick or thin pieces, depending on how you’re serving it.
• Assemble and serve: Arrange the slices on a warm platter and serve with extra mustard on the side. If you like, spoon over a little of the sticky glaze from the tin.

Tips for the Best Gammon in Cider

Why is my gammon too salty?

Some joints are saltier than others depending on the cure. Soaking the gammon in cold water for 6–12 hours (changing the water once) helps a lot, and simmering in cider rather than roasting from raw also mellows the seasoning.

How do I stop the glaze from burning?

Use the middle shelf, keep the roasting time to 20–30 minutes, and watch closely at the end. If your oven runs hot, drop the temperature to 190°C (170°C fan) and roast a touch longer.

How do I keep gammon juicy and tender?

Simmer gently rather than boiling hard, and rest the joint after roasting. Fast boiling tightens the meat, and slicing too soon lets the juices run out onto the board instead of staying in the gammon.

Can I make the glaze thicker and stickier?

Yes. Add another tablespoon of brown sugar for extra caramelisation, or a teaspoon of honey for shine. If it feels too runny, let it sit for 2 minutes before spreading.

Serving Suggestions

• Roast potatoes and buttered cabbage or greens
• Creamy mash and parsley sauce
• Apple sauce or cider gravy made from reduced poaching liquor
• Pease pudding and carrots
• Cold slices with pickles, crusty bread, and sharp cheddar

Storage

Room Temperature

Don’t leave cooked gammon out for more than 2 hours (1 hour in a very warm kitchen). Once it’s cooled, refrigerate promptly.

Refrigerator

Store in an airtight container for up to 3–4 days. Keep slices tightly wrapped to prevent them drying out. Reheat gently with a splash of water or cider, or enjoy cold in sandwiches.

Freezing

Freeze sliced gammon for up to 2 months. Wrap well (cling film plus a freezer bag or container) to protect the glaze. Defrost overnight in the fridge and reheat covered so it stays moist.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 18 g
• Protein: 46 g
• Fat: 18 g
• Saturated Fat: 6 g
• Sodium: 1600 mg

Disclaimer: Nutrition values are estimates and will vary depending on the gammon joint, cider, and exact glaze used.

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