Nigella Ham Cooked In Cider

Name: Mary Berry's Stuffed Marrow
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: British
Ingredients: 1 large marrow, about 1.5 kg; 250 g minced beef; 1 large onion, finely chopped; 2 cloves garlic, minced; 1 cup cooked rice; 400 g can chopped tomatoes; 2 tbsp tomato purée; 1 tsp dried oregano; 1 tsp dried basil; Salt and freshly ground black pepper; 50 g grated cheese

Nigella Lawson's Ham Cooked in Cider: A Classic Recipe Reimagined

Nigella Lawson's Ham Cooked in Cider is a culinary delight that combines the rich flavors of ham with the aromatic sweetness of cider, creating a dish that's as comforting as it is sophisticated. This recipe, featured in Nigella's "How To Eat" book, reflects her knack for transforming traditional dishes into modern classics with an effortless charm.

Cultural and Historical Context

Cooking meat in cider is a practice rooted deeply in British culinary traditions, hailing from a time when preserving and infusing meats with local ingredients was commonplace. Cider, an alcoholic beverage made from fermented apple juice, is a staple in the UK, especially in regions like Herefordshire and Somerset. Nigella's recipe pays homage to these traditions, bringing a piece of British heritage to your dining table.

Ingredients for Nigella Lawson's Ham Cooked in Cider

To recreate Nigella Lawson's savory masterpiece, you'll need:

A boneless, unsmoked gammon joint, approximately 2.5kg
Cider, about 1.2 litres for cooking
An onion, cloves, a bay leaf, and peppercorns for the aromatic base

For the glaze that adds a beautiful finish and depth of flavor to the ham:

Demerara sugar, honey, black treacle, cider vinegar, and a handful of cloves
A touch of English mustard to brush over for a sharp, tangy contrast

Preparation Instructions

The magic of this dish unfolds slowly, starting with the gammon bathed in cider and aromatic spices, cooked to tender perfection. The process involves slow cooking the ham with the cider and spices, then glazing it with a mixture of demerara sugar, honey, and cider vinegar, enhanced with the richness of black treacle. The mustard and clove-studded surface caramelizes beautifully under the oven's heat, creating a visually stunning and deliciously complex crust.

Storage and Reheating

This dish keeps well in the refrigerator, making it a perfect make-ahead meal for festive occasions or a hearty family dinner. For best results, store the ham in an airtight container and reheat gently in the oven or on the stovetop, ensuring it retains its moisture and flavor.

Nutritional Information

The ham cooked in cider is not only a treat for the taste buds but also offers a good balance of protein and fat, with the cider adding a modest amount of carbs. The exact nutritional content will vary depending on the size of the servings and any adjustments to the recipe.

FAQ About Nigella Lawson's Ham Cooked in Cider

Can I use any type of cider? Yes, although dry cider is recommended for its balance of sweetness and acidity.
How can I ensure the ham stays moist? Cooking it on low heat and allowing it to rest before slicing helps retain its juices.
Is it possible to make this recipe alcohol-free? While cider is a key ingredient, non-alcoholic ciders or apple juice can be substitutes for a similar flavor profile, though the taste will slightly differ.

Nigella Lawson's Ham Cooked in Cider is more than just a recipe; it's a journey through British culinary history, a celebration of simple ingredients coming together to create something truly memorable. Whether for a special occasion or a cozy weekend dinner, this dish promises to delight and comfort in equal measure.

Original recipe by Nigella Lawson.

For more detailed instructions and additional tips, please visit Nigella Lawson's official recipe pageand Sainsbury's Magazine.

Subscribe for daily recipes. No spam, just food.