Sweet Fanny Addams said:
Astrid, It's family recipe from a friend's grandmother who was German. So the dish hails from the same part of the world as you. Here's the recipe:
approx 5 lb or 2 kilo unsmoked gammon ham ( I only make a big one because it's for the holidays but you can adjust the quantity.)
Enough strong cider to cover the entire joint
small handful of cloves
teaspoonful of mustard powder
about 2/3 cup of honey or golden syrup
I large raw onion, chopped
optional-- golden breadcrumbs for the outside.
Take rolled & tied gammon joint.
if you use a smoked one, you'll need to soak it the night before cooking, and discard the water. If unsmoked aka "sweet" just rinse it well.
Place gammon in large pot with onions. Completely submerge it in cider, honey/syrup and finally, throw in all the spices. Bring to boil then slow simmer with lid on pot for 20 mins per lb + 20 minutes "for the pot" or just go by your usual gammon boiling time.
Remove from heat. Leave joint to sit in pot liquor overnight. Next morning, discard liquor and spices. Slice all the skin and fat from gammon, then if you want to make it look nice roll the outside in golden breadcrumbs.
wow... that sounds so good it's probably illegal in some countries, will have to be tried asap! :D (also wondering which part of germany the old lady was from. roasting pork with apple is definitely from my leg of the woods - indeed, do yourself a favour and stuff your next rib roast with apples, prunes and stick of cinnamon before cooking, mmmmmmmmmm - but cider is a southern thing. i hate being confused like that... ;))