Wiltshire Ham Cooked in Cider recipe
information
From the Old English word 'hamm' (a thigh), ham is the salted back leg of the pig. Wiltshire ham is mild, since it is not matured as long as some other hams.
Preparation time : 20 minutes
Cooking time : 1 1/4 hours
ingredients
A strong dry cider with a hint of apple subtly flavours the ham.
3 lb (1.4 kg) gammon joint
1 teaspoon ground mace
1 teaspoon ground allspice
12 cloves
1 pint (570 ml) dry cider
1 tablespoon chopped sage, thyme or parsley
1 teaspoon ground mace
1 teaspoon ground allspice
12 cloves
1 pint (570 ml) dry cider
1 tablespoon chopped sage, thyme or parsley
For the Sauce
Grated rind and juice of 1/2 orange and 1/2 lemon
8 oz (225 g) redcurrant jelly
1 large glass port or red wine
Pinch of cayenne pepper
1 tablespoon Worcestershire sauce
8 oz (225 g) redcurrant jelly
1 large glass port or red wine
Pinch of cayenne pepper
1 tablespoon Worcestershire sauce
method
1. Soak the ham overnight in cold water. Place the ham with its cooking ingredients in a large pan with a tightly fitting lid. Pour in enough hot water to cover the ham, and bring to the boil. Reduce the heat, cover and simmer for 1 1/4 hours.
2. Meanwhile, grate the orange and lemon rinds and strain the juices into a bowl. Heat the redcurrant jelly in a small saucepan. Add the port and bring gently to the boil, stirring frequently. Reduce the heat and simmer until the liquid has thickened and reduced by about one-third.
3. Stir in the orange and lemon rinds and juice, add the cayenne pepper and the Worcestershire sauce and mix well. The sauce can be served warm or cold. Drain the ham and place on a carving dish.
2. Meanwhile, grate the orange and lemon rinds and strain the juices into a bowl. Heat the redcurrant jelly in a small saucepan. Add the port and bring gently to the boil, stirring frequently. Reduce the heat and simmer until the liquid has thickened and reduced by about one-third.
3. Stir in the orange and lemon rinds and juice, add the cayenne pepper and the Worcestershire sauce and mix well. The sauce can be served warm or cold. Drain the ham and place on a carving dish.
serving amount
serves 6 - 8
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