Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Put the gammon in a large pan with the onions, carrots and spices. Tie the bay leaves and parsley stalks together with kitchen string and add to the pan. Pour over the ale, if using. Cover everything with cold water.
Bring to the boil, then simmer for about 1 hour 20 minutes, topping up with water if needed; the ham should reach at least 65ºC in the centre when tested with a meat thermometer. Cool in the liquid for 1 hour (or cool and chill overnight in the broth; just remove it 20 minutes before cooking). Transfer the ham to a foil-lined baking tray; remove the string. (Chill the broth and vegetables to use in our split pea soup; find it on the Food app.)
Preheat the oven to 220ºC, gas mark 7. In a small bowl, whisk the mustard with the egg and golden syrup until smooth. Brush the glaze over the top and sides of the gammon, keeping the majority on the top. Scatter the apple wedges around the gammon and roast for 15-20 minutes, until the gammon is golden brown and the apples have softened. Allow the gammon to cool for about 20 minutes (or cool and chill until needed) before transferring to a serving platter with the roasted apples. Scatter over the reserved parsley leaves, then carve and serve with apple jelly.
Typical values per serving when made using specific products in recipe
Energy | 2,012kJ/ 481kcals |
|---|---|
Fat | 26g |
Saturated Fat | 8.5g |
Carbohydrates | 13g |
Sugars | 11g |
Fibre | 1.1g |
Protein | 48g |
Salt | 4.9g |
Book a slot to see product availability
To view what's in stock at your nearest Waitrose & Partners store, please book a slot
