The combination of tamarind and apple is both sweet and tart, making it the perfect pairing for salty, fatty ham. A touch of brown sugar helps things along once in the oven, resulting in a sticky, and very moreish, glaze that seeps into the onions and apples, creating a jammy-like texture. We love to serve this with a rich, creamy potato gratin and some sauteed greens for a Sunday lunch. Any leftover gammon is heavenly, sliced and stuffed into sandwiches, with some of the onions and apples squished on top.
1 kg | unsmoked (or smoked), boneless, gammon joint |
3 | bay leaves (fresh or dried) |
6 | cloves |
900ml | cloudy apple juice |
2 | onions, peeled and cut into 1cm thick slices |
2 | granny smith apples, unpeeled, and cut into 1cm thick slices (no need to core) |
1 ½ tbsp | olive oil |
2 tbsp | light brown sugar |
5 | tablespoons Ottolenghi Sticky Date and Tamarind sauce |
fine sea salt and black pepper |
Tag @ottolenghi on Instagram and hashtag it #ottolenghi so we can see all the deliciousness!
Follow @Ottolenghi on Instagram and tag your images with #Ottolenghicookoftheweek
Be the first to add a cooking note