Starting today, London will be the epicentre of the universe and all things Britannia given the international spotlight, including traditional, British fare.
To kickstart the London Olympic Games, Relaxnews will be publishing weekly recipes of classic, British favorites.
This recipe for cider-roasted gammon -- the hind leg of a pig -- with Calvados and apples can be served cold for summer picnic baskets.
Cider-Roasted Gammon with Calvados and Apples
Takes: 20 mins per 450g/½kg (1lb) plus 20 mins
(About 1 hour for 1kg (2¼lb) joint)
1kg (2¼lb) Good quality dry cured unsmoked Gammon joint, the hind leg of a pig
300ml (½pt) Sweet cider
15ml (1tbsp) Apple sauce
30ml (2tbsp) Calvados/brandy (optional)
4 Whole apples
15-30 ml (1-2tbsp) Muscovado (brown) sugar
Pre-heat oven to Gas Mark 4-5, 180°C, 350°F.
Double line a large roasting pan with foil. Place joint in roasting pan and pour over the cider, apple sauce, calvados and add whole apples.
Place another piece of foil on top and roast in oven
Baste and turn joint over half way through cooking time.
Remove joint carefully from oven. Remove rind from joint and score the fat. Baste the joint with the juice and sprinkle with sugar and return to oven for further 10-15 minutes to brown.
The juices can be used as a sauce but taste first - as they may need a spoonful of brown sugar depending on the saltiness of the joint.
(The cooking liquid quantity is for a 1kg (2lb+) joint if you are using a larger joint increase the liquid quantity slightly).