August 19th, 2015

khinkali

Baked Ham with Cider, Mustard and Apple Sauce

For those of us who eat pork, there's something very yummy about a decently cooked, moist, juicy gammon joint. I got this recipe from this book and it worked well enough that I will now try more from the same source.

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The biggest problem with the recipe is that it implies you can leave cooking the sauce until the joint is safely in the oven. In fact 20 mins was barely enough to get the apple to soften properly; I should have started it before taking the ham out of the water.

Having said that, gosh, it was very yummy indeed. I served it with potatoes, parsnips and carrots, and everyone seemed to like it very much, including even little U (who however did not accept any of the sauce).