Everyone at home keeps asking for more of this dish

In a corner of my kitchen sits a treasured slow cooker that's seen more seasons than I'd care to count. Within its steady warmth, I've conjured up the essence of comforts past and present—and today, it's all about gammon in cider, a dish that feels like home. This hearty meal finds its origins in the bounty of our Midwest farms, blending the smoky sweetness of the cured gammon with the tartness of the orchard's apple cider. It's a marriage of flavors meant to be, much like the quilts that stitch together swathes of fabric into family heirlooms. Whether you're gathering the clan for Sunday dinner or looking for that dish that speaks to the soul of our Midwestern spirit, this slow cooker gammon in cider will wrap you up in its aromatic embrace.

A slice of this tender gammon calls for sides that honor its richness. I usually pair it with a generous helping of buttery garlic mashed potatoes and steamed green beans dressed in a touch of olive oil and a sprinkle of almonds. For the more adventurous, a side of homemade apple sauce or a sharp red cabbage slaw offers a crisp contrast that dances delightfully on the palate. And don't forget a chunk of crusty bread to mop up all that sumptuous sauce.

Servings: 6

- 3 lb boneless gammon joint, unsmoked
- 2 onions, peeled and quartered
- 3 apples, cored and cut into wedges
- 2 cups apple cider (the good ol' non-alcoholic kind)
- 1/4 cup brown sugar, packed
- 1 tablespoon mustard (whole-grain gives a lovely bite)
- A few sprigs of fresh thyme
- Salt and freshly ground black pepper, to taste

1. Start by gently caressing your gammon joint with a good rub of salt and pepper. Lay those onions and apples in the bottom of the slow cooker like a nest, ready to cradle the main event.

2. Place the gammon, fat side up, atop this fragrant bed and ponder for a moment the simple joys of good food.

3. In a cheerful little jug, whisk together the apple cider, brown sugar, and mustard until it's mixed like a late summer sunset. Pour this liquid gold over the gammon, waving in the thyme sprigs for good measure.

4. Cover and cook on low for 6 to 8 hours, letting that gammon soak up all the flavors while you tend to your roses or write that letter to an old friend.

5. Once the time has passed, carefully lift your gammon from the pot, letting it rest a while as you conjure up a quick gravy from the pot's juices if you desire.

6. Slice and serve that gammon with the tender care of generations past, and watch as the new memories weave themselves into the fabric of your table.

- For a touch more zest, add a splash of cider vinegar to the cooking liquid.
- If your sweet tooth beckons, yoke in some maple syrup with the cider mixture for an autumnal twist.
- No fresh thyme at hand? A teaspoon of dried thyme will do just fine—though keep in mind, fresh is always best if you can manage.
- All slow cookers aren’t made equal; some run hotter than others. Know yours and adjust cooking times accordingly; that gammon should be tender enough to yield to a fork but not so much that it forgets its shape.
- And remember, like stitches in a quilt, patience with the slow cooker yields the warmest and most tender results.