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THERE’S nothing better than an alcoholic marinade for a cut of meat.
I find that the longer you leave it soaking the better. Overnight is ideal.
Gammon and cider are today’s combo, perfect for any December Sunday.
Years ago my wife used to love a little meat in cider, sadly she’s vegetarian now and makes do with a nut roast and some tofu come the festive season! The herbs and spices used for both this and our winter fruit compote herald the advent of Christmas cooking completely.
The aromas are so alluring that you’ll be dishing out mulled wine, mince pies and hot toddies before you can say “What time’s White Christmas on?”
You’ll even start feeling a little bit Christmassy too!
Spiced Gammon In Cider is perfect served cold. It can be prepared up to three days ahead, making it ideal for a hassle-free Boxing Day option.