Wiltshire Ham Cooked in Cider
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.
Ingredients
- 3 lb gammon joint
- 1 teaspoon ground mace
- 1 teaspoon ground allspice
- 12 cloves
- 1 pint 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 redcurrant jelly
- 1 large glass port or red wine
- Pinch of cayenne pepper
- 1 tablespoon Worcestershire sauce
Instructions
- 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.
- 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.
- 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.
Calories: 523 kcal
Carbohydrates: 33 g
Protein: 50 g
Fat: 7g
Saturated Fat: 2 g
Trans Fat: 1 g
Cholesterol: 141 mg
Sodium: 222 mg
Potassium: 1038 mg
Fiber: 1 g
Sugar: 21 g
Vitamin A: 26 IU
Vitamin C: 4 mg
Calcium: 60 mg
Iron: 3 mg