Serves 8
3 lb (1.4kg) corner gammon 2 lb (900g) cooking apples
1 medium-sized onion
2 cloves
1 bay leaf
about 1 pint (600m1) dry cider
1 tablespoon sugar
1/2 oz (15g) butter
1 level tablespoon cornflour
2 tablespoons water
Glaze
1 teaspoon French mustard
2-3 tablespoons demerara sugar
Soak the gammon overnight in cold water. Peel, quarter and core the apples and put into a large pan. Peel the onion. Push the cloves into the onion and add to the pan along with the bay leaf. Place the soaked gammon rind side up on top of the apples and add the cider to completely cover the apples. Bring to the boil, then lower the heat and simmer, covered, for 11/2-2 hours.
Lift out gammon and place on a work surface. Using a sharp knife, strip away the the rind and score the fat in a criss-cross pattern. Spread with French mustard and sprinkle over the demerara sugar. Set in a roasting tin and cook in an oven heated to 400°F (200°C) or Gas no. 6 for 15 minutes until glazed.
Meanwhile, strain off the cooking liquid into a separate saucepan. Discard onion and bay leaf and return the apples to the heat., Simmer, stirring occasionally, to thicken. Press apple mixture through a nylon sieve to make a purée and stir in the sugar and butter. Keep warm in a serving bowl.
Boil the reserved cooking liquid until reduced and concentrated in flavour. Blend the cornflour with the water and stir into the liquid. Bring to the boil, stirring all the time, to make a thick gravy. Check seasoning and pour into a warmed sauceboat. Slice the hot gammon and serve with the apple sauce and gravy.