Gammon and Braised Red Cabbage Recipe

Gammon and Braised Red Cabbage Recipe

This recipe for Roast Gammon and braised Red Cabbage is delicious and very simple to prepare. I usually make it ahead and keep warm for when required. Perfect for Sunday Lunch.

Course Main Course

Cuisine Universal

Prep Time 10

Cook Time 3 15

Total Time 3 25

Servings

Calories 461kcal

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Ingredients

1 medium Red Cabbage stalk removed and chopped into strips
2 tbsps balsamic vinegar
3 heaped tbsps soft brown sugar
2 medium sharpish apples peeled and cut into half moons about 1 cm thick
5 tbsp butter
2 medium red onions cut into half moons about 0.5 cm thick.
2.5 kg Gammon Joint Smoked or UnSmoked
salt and pepper to season

Metric - U S Customary

Instructions

Preheat the oven to 180°C/350°F/Gas Mark 4
Place the Gammon in a roasting tray and cover with foil. Cooking times are 30 minutes per 500g plus 30 mins- so for my joint of 2.642 g cooking time is 3 hrs and 5 mins at 180 centigrade. Half an hour before the gammon is ready remove the foil.
Melt the butter and add all the red cabbage ingredients to a very large saucepan and stir well. simmer gently for five mins. The cabbage will wilt down a lot if that's the right word for cabbage.
Cover and simmer gently for 30 mins or so until the cabbage becomes soft and tender.
Taste for seasoning. I like to add a generous amount of black pepper.

Notes

When cooked I remove and keep warm with double tin foil and to rest for 30 minutes.

If you wish to glaze the Gammon then remove from the oven 30 mins before the cooking time is up and using a cloth to protect your hands, carefully pull back the top layer of fat and skin and remove it to one side. Criss cross the remaining fat with a sharp knife. Spread 2 tbsps of French Mustard over the fat and then sprinkle with Demerara Sugar. Pop back in the oven for the remaining 30 minutes.

The internal temperature that the gammon needs to reach is 71 C.

Nutrition