gammon-fennel

I really don’t buy gammon enough, though to be fair, it can be very expensive, especially if from a very good pork source. Having said that, the unsmoked gammon I bought the other day was a Tesco finest – so fairly average quality but not too bad on price (it was at a discount too!)

The allotment is a quagmire at the moment, but being sunny today I made the trip up the hill and weeded and picked some of the more hardy veg left over from the season – a couple of white turnips, a fennel, some carrots, kale and a baby Chinese cabbage.

This recipe takes some of those lovely fresh ingredients and adds a carton of apple juice and some good creamed horseradish sauce to create a great a dish which shows off British cooking to the full.

Recipe: Gammon poached in apple juice and fennel served with Turnip Purée with Horseradish

Summary: Gammon, poached in the oven in apple juice, fennel and seasonings, then finished off to a glaze and served with a thick turnip purée with horseradish and cheese.

Ingredients

  • Large Gammon Joint (Unsmoked)
  • 1 ltr apple juice
  • 1 large fennel bulb
  • 8 cloves garlic
  • 2 bay leaves
  • 2 star anise
  • 4 cloves
  • 10 pepper corns
  • Salt and pepper
  • 1 large or 2 small turnips
  • 4 tbs spoons grated pecorino cheese
  • 1 large teaspoon creamed horseradish sauce
  • Butter and Flour

Instructions

  1. Heat the oven to about 140 degrees C
  2. Put the gammon in a roasting pan with a lit or large pot . Pour over 1 litre of apple juice and add the fennel cut into 4, the cloves, 4 cloves of garlic, crushed, pepper corns, bay leaf, star anise and salt and pepper.
  3. Cook in the oven for 1 1/2 hours keeping it covered and basting occasionally.
  4. Clean, peal and dice the turnips. Boil in salted water with the rest of the garlic till soft.
  5. Mash finely till creamy and add the horseraddish and cheese. Stir and set aside.
  6. Remove the gammon from the pan, strain off the cooking liquid into a pan and then return the gammon to the pan with the fennel and roast off with the lid off to glaze and caramelise slightly.
  7. Melt a little butter in a pan and add some flour. Add the apple cooking liquid to make a medium thickness sauce – don’t over heat!
  8. Blitz the turnip purée till very smooth, then return to the heat with a large knob of butter. Check the seasoning and warm gently, stirring all the time.
  9. Serve the turnips with a piece of fennel and serve thinly sliced gammon drizzled with the apple jus.

Quick notes

Serve with seasonal steamed vegetables and very lightly roasted small potatoes, seasoned with fennel leaves.

Preparation time: 10 minute(s)

Cooking time:

Number of servings (yield): 4