Christmas Gammon ham Apple sauce
I make a honey cider glazed ham every year for Christmas. Normally all the contents of the poaching liquid that the ham is boiled in are disposed off but rather than throwing away the apples from the process I make a salty, sweet apple sauce that is infused with the flavours of the ham to accompany the meat.
Christmas Gammon ham Apple sauce
I make a honey cider glazed ham every year for Christmas. Normally all the contents of the poaching liquid that the ham is boiled in are disposed off but rather than throwing away the apples from the process I make a salty, sweet apple sauce that is infused with the flavours of the ham to accompany the meat.
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- 1
These apples have been poached in the cooking of my honey-glazed cider ham. In total, they poached for over 2 hours and were infused with the salty ham taste, cinnamon and star anise that was in the pot with them. Rather than throwing the apples away remove from the poaching liquid, and remove the skin and any seeds.
- 2
- 3
Mash the apple pulp into a smooth consistency. Stir in 1 tbsp of honey. DONE. Serve with your Christmas ham
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