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.
- 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
- Heat the oven to about 140 degrees C
- 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.
- Cook in the oven for 1 1/2 hours keeping it covered and basting occasionally.
- Clean, peal and dice the turnips. Boil in salted water with the rest of the garlic till soft.
- Mash finely till creamy and add the horseraddish and cheese. Stir and set aside.
- 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.
- 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!
- 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.
- Serve the turnips with a piece of fennel and serve thinly sliced gammon drizzled with the apple jus.
Serve with seasonal steamed vegetables and very lightly roasted small potatoes, seasoned with fennel leaves.
Preparation time: 10 minute(s)
Number of servings (yield): 4