Pork and apples are such a classic combination, so I thought it would be a good idea to try cooking the gammon in cider, and lo and behold, it worked!
The cider emphasises the sweetness and fruitiness in the ham and really brings it alive with flavour.
Be sure you’re getting all your meat from a good butcher who knows the provenance and welfare of their products, and make sure all your pork is free range and a British breed. Obviously living in Gloucestershire, I like to use Gloucester Old Spot as often as I can.
2kg middle gammon joint
2 medium onions, cut in half
3 bay leaves
2 litres medium dry cider
75g light muscavado sugar
3tbsp calvados (apple brandy)