I know this post doesn’t have beer in, nor does it have a proper picture, It does however involve a bottle of cider (including a very brief “review” but I just had to share this recipe with you.
I saw it in a slow cooker book in the cheap bookshop in town so i thought id give it a go and make the gammon for sandwiches this week! it’s delicious and really simple
The recipe said to use 1.5 litres of cider but i didn’t think it would fit in my slow cooker so i used 500ml and a little bit of water to cover the meat, it also said to use 1 juniper berry and 1 stick of celery but i had neither so left them out.
The recipe also said to cook on low for 8 hours, I decided to cook it on medium for 2 hours then low for a further 6, mainly because I forgot to turn the cooker down as we always use it on medium, cooking time might also depend on the size of the joint you used. I think mine was just under 900g.
I chose to use Weston’s Old Rosie cider as it was the closest thing to proper cider the shop had and I didn’t really want to use any of that other fizzy bright orange stuff.
Old Rosie weigh’s in at 7.3% ABV and is a pale yellow colour, which even after you let it stand for a couple of days, is still pretty cloudy, It pours with virtually no head and isn’t highly carbonated. The aromas are as you would expect, lots of apple, a hint of sourness and some oak coming through from the barrel. Flavour wise, it’s nice and sour with just a tiny bit of sweetness.
It was ridiculously refreshing and surprisingly drinkable, even when not chilled. Unfortunately it only got a couple of sips as the rest had to go in the slow cooker.
- 1 gammon joint (somewhere between 800g and 1kg)
- 1 500ml bottle of cider
- 1 onion, peeled and halved.
- 1 carrot chopped into chunks
- 4 cloves
- 6 black peppercorns
- Trim your joint to remove a little of the fat then place in your slow cooker
- stick 2 cloves in each half of the onion and put them in the slow cooker
- Add the carrot and peppercorns to the slow cooker.
- Cover with the cider, and top up with water or more cider if it doesn’t cover the meat.
- Cook as mentioned above.
- Serve as part of a ploughman’s lunch, in sandwiches or with a big lump of cheese and some great beer.
And there you have it Gammon gooked in cider on a Beer Reviews website, what ever next?
Would you like to see more recipes that include beer and cider?? I’ve got plenty kicking about if people are interested!