Stewed ham with cider and apples
8 servings
30 minutes
Braised ham with cider and apples is a refined dish that combines the rich aromas of smoked meat, the sweetness of apples, and the tartness of cider. While Chinese cuisine is known for its vibrant and spicy flavors, this recipe recalls culinary traditions that value slow cooking and flavor balance. Cider adds depth and tenderness to the meat, while caramelized apples complement it harmoniously. Sage and vegetables enrich the broth, creating a rich sauce. This dish is perfect for a cozy family dinner and can be served with beans and fresh bread to enjoy a full range of flavors. This cooking method allows the meat to absorb aromas and become surprisingly tender, making each serving a true gastronomic delight.
1
Soak the ham in cold water overnight.
- Smoked pork ham: 1.5 kg
2
Preheat the oven to 160 degrees.
3
Place the ham in a pot with a lid and cover it with clean water. Bring to a boil and cook for 5 minutes. Transfer to a plate.
- Smoked pork ham: 1.5 kg
4
Drain the water from the pot and add olive oil, finely chopped onion, thinly sliced leek, and finely chopped celery. Cook for 10 minutes until soft. Add a small piece of butter and peeled, chopped apples. Cook for another 5 minutes until the apples slightly caramelize.
- Olive oil: 2 tablespoons
- Onion: 1 head
- Leek: 1 stem
- Celery stalk: 2 pieces
- Butter: 1 piece
- Apple: 2 pieces
5
Return the ham to the pot and add a handful of finely chopped sage, cider, and broth. Season with pepper and bring to a boil. Cover and place in the oven for 2.5-3 hours until the meat is tender.
- Smoked pork ham: 1.5 kg
- Sage leaves: 6 tablespoons
- Dry cider: 500 ml
- Chicken broth: 400 ml
6
Place the ham on a plate, remove the skin, cover with foil, and keep warm.
7
Place the pot on high heat and bring to a boil. Add the beans, reduce the heat, and cook for 10 minutes.
- Cannellini beans: 400 g
8
Cut the meat into medium pieces and return it to the pot. Stir and serve immediately.
- Smoked pork ham: 1.5 kg