Delia Smith Gammon in Cider Recipe

This comforting Delia Smith gammon in cider recipe is a classic British dish where tender gammon is slowly simmered in cider, resulting in beautifully juicy meat with a subtle sweetness. The flavours are rich yet balanced, with a gentle tang from the cider and a savoury depth from the aromatics. It is a straightforward recipe, perfect for confident beginners, and ideal for a relaxed weekend meal or special family gathering. Total time is around 2 hours, including simmering and finishing.

Ingredients

For the Gammon

1.5–2kg unsmoked gammon joint
1 litre dry cider
1 onion, halved
1 carrot, roughly chopped
1 bay leaf
6 black peppercorns
1 tsp whole cloves

For the Glaze

2 tbsp soft brown sugar
1 tbsp Dijon mustard
1 tbsp honey

How to Make Delia Smith Gammon in Cider

Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the gammon finishes evenly and the glaze caramelises nicely.
Prepare the gammon: Place the gammon joint in a large saucepan. Add the cider, onion, carrot, bay leaf, peppercorns and cloves.
Simmer gently: Bring to a gentle simmer, then reduce the heat and cook for about 1½ hours. Skim off any foam that rises to the surface.
Remove and cool slightly: Lift the gammon from the pan and allow it to cool for 10–15 minutes until it is easier to handle.
Prepare the glaze: Mix together the brown sugar, Dijon mustard and honey in a small bowl until smooth.
Trim and score: Remove the skin from the gammon, leaving a thin layer of fat. Score the fat in a diamond pattern.
Glaze and bake: Place the gammon in a roasting tin, brush generously with the glaze, and bake for 20–25 minutes until golden and slightly sticky.
Rest and carve: Remove from the oven and let it rest for 10 minutes before slicing.

Tips

How do I stop the gammon from being too salty?

If your gammon is particularly salty, soak it in cold water for a few hours before cooking, changing the water once or twice.

Can I use sweet cider instead of dry?

Yes, but the finished dish will be sweeter. Balance it with a slightly stronger mustard glaze if needed.

How do I know when the gammon is cooked?

The meat should be tender when pierced with a knife, and juices should run clear.

Why score the fat?

Scoring helps the glaze penetrate and creates a crisp, caramelised finish.

Serving Suggestions

Serve with creamy mashed potatoes
Pair with buttered greens or cabbage
Add a side of roasted root vegetables
Enjoy cold slices in sandwiches the next day

Storage

Room Temperature

Do not leave gammon out for more than 2 hours after cooking.

Refrigerator

Store in an airtight container for up to 3 days. Slice before storing for convenience.

Freezing

Freeze sliced gammon for up to 2 months. Wrap tightly to prevent freezer burn and thaw overnight in the fridge before reheating.

Nutrition

Calories: 420 kcal
Carbohydrates: 12g
Protein: 35g
Fat: 24g
Saturated Fat: 8g
Sodium: 1200mg

Nutrition values are approximate and may vary depending on ingredients used.

FAQs

Can I cook gammon in cider in advance?

Yes, you can simmer the gammon a day ahead and finish it in the oven with the glaze just before serving.

What type of cider works best?

A dry or medium cider works best to balance the richness of the gammon without making it overly sweet.

Do I have to glaze the gammon?

The glaze is optional, but it adds flavour and a beautiful caramelised finish.

Can I use smoked gammon?

Yes, but it will have a stronger flavour. You may want to soak it beforehand to reduce saltiness.