Mary Berry Ham Cooked In Apple Juice Recipe

Mary Berry Ham Cooked In Apple Juice is made with a succulent unsmoked gammon joint that is gently simmered in a bath of sweet apple juice and warming aromatics like star anise, cinnamon, and peppercorns. This two-step cooking method—first poaching to ensure tenderness, then roasting with a sticky mustard and honey glaze—creates a festive centerpiece that is golden, sticky, and effortlessly carvable. It is the ultimate holiday main course that tastes just as delicious cold on Boxing Day.

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Mary Berry Ham Cooked In Apple Juice Ingredients

For the Gammon

• 1.5kg – 2kg (3-4 lb) Unsmoked Gammon Joint: (Boneless). Unsmoked allows the apple sweetness to shine without clashing with heavy smoke.
• 1 Litre (4 cups) Apple Juice: Good quality carton juice is fine. The acidity helps tenderize the meat.
• 1 Onion: Quartered.
• 1 Carrot: Roughly chopped.
• 1 Stick Celery: Roughly chopped.
• 2 Star Anise: (Optional). Adds a festive, liquorice hint.
• 1 Cinnamon Stick: Complements the apple flavor.
• 1 tsp Black Peppercorns: Whole.

For the Glaze

• 4 tbsp Apricot Jam or Marmalade: Provides the sticky base.
• 2 tbsp Dijon Mustard: Adds a sharp, savory kick.
• 2 tbsp Demerara Sugar: Caramelizes under the heat to create a crunch.
• Whole Cloves: For studding the fat (traditional decoration).

How To Make Mary Berry Ham Cooked In Apple Juice

1. Soak the Gammon: Place the gammon in a large pan and cover with cold water. Bring to the boil, then drain the water away. (This removes excess salt). If your gammon is known to be mild/sweet cure, you can skip this, but Mary recommends it to be safe.
2. The Poach: Return the gammon to the large pot. Pour in the apple juice. If the juice doesn’t cover the meat, top it up with cold water until the joint is submerged.
3. Add Aromatics: Add the quartered onion, carrot, celery, star anise, cinnamon stick, and peppercorns to the liquid.
4. Simmer: Bring to the boil, then reduce the heat to a gentle simmer. Cover with a lid and cook. Timing Rule: Calculate 20 minutes per 450g (1 lb) plus an extra 20 minutes. (For a 2kg joint, this is roughly 1 hour 50 minutes).
5. Preheat Oven: Towards the end of the boiling time, preheat your oven to 200°C (400°F/Gas 6).
6. Prep for Glazing: Lift the ham out of the liquid (carefully!) and place it in a foil-lined roasting tin. Allow it to cool slightly. Use a sharp knife to carefully cut away the thick outer skin (rind), leaving a thin, even layer of white fat on the meat.
7. Score and Stud: Score the fat in a diamond pattern (criss-cross). Stud the center of each diamond with a whole clove.
8. Glaze: In a small bowl, mix the apricot jam (or marmalade), Dijon mustard, and demerara sugar. Brush this sticky mixture generously over the fat.
9. Roast: Bake in the hot oven for 20–30 minutes, or until the fat is golden brown, bubbling, and crisp.
10. Rest: Remove from the oven and let the ham rest for at least 15–20 minutes before carving. This ensures the juices redistribute and the meat stays moist.

Recipe Tips

• Don’t Boil Vigorously: The poaching stage should be a gentle simmer (small bubbles). Boiling the meat hard will make it tough and stringy.
• Save the Stock: The liquid left in the pot is essentially a salty, sweet pork and apple stock. It is excellent for making pea and ham soup.
• Cold Carving: If you plan to serve this cold, it is much easier to carve thin slices after the ham has been refrigerated for a few hours.
• Top Up Liquid: Keep an eye on the pot during the simmer; if the liquid reduces too much, add a splash of boiling water to keep the ham covered.

What To Serve With Mary Berry Ham Cooked In Apple Juice?

This ham pairs with classic British roast sides.

• Cauliflower Cheese: A creamy, cheesy side is traditional.
• Roast Potatoes: Crisp potatoes cooked in goose fat or oil.
• Red Cabbage: Braised spiced red cabbage complements the apple notes.
• Piccalilli: The sharp pickle cuts through the salty meat when served cold.

How To Store Leftovers Mary Berry Ham Cooked In Apple Juice

• Refrigerate: Wrap the cooled ham in foil or place in a large container. It keeps perfectly in the fridge for up to 5 days.
• Freeze: You can freeze sliced ham or chunks for pie fillings. Wrap tightly and freeze for up to 3 months.

Mary Berry Ham Cooked In Apple Juice Nutrition Facts

• Calories: ~350 kcal
• Fat: 18g
• Carbohydrates: 12g
• Protein: 35g

Nutrition information is estimated per serving (approx. 4oz slice).

FAQs

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