Cooking a gammon joint

aaron333

aaron333

aaron333

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I've got a nice 2KG Unsmoked gammon joint here.

What would be the best way to cook it? Does anyone have any recipes they'd recommend?

Thanks.
 
Easy, cook as per instructions.

For the last half hour though score the fat (diamond) and glaze it with honey and mustard (dijon pref). Place a clove on each diamond then finish off in the over for the remaining 30mins.
 
I've get some bottles of Cider, decent dry Cider and then poach the gammon joint in it at a low heat for around an hour. Drain off and leave to rest for a while. Pre heat oven to 180-190c and make a simple glaze. Honey with salt/pepper with crushed clove powder, knock it together with a tiny splash of cider. Glaze it, and put it in the over and keep pulling it out now and again for another glaze.

I know you do this with Ham, but it's nice for gammon also.
 
BloomerzUK said:
I've get some bottles of Cider, decent dry Cider and then poach the gammon joint in it at a low heat for around an hour. Drain off and leave to rest for a while. Pre heat oven to 180-190c and make a simple glaze. Honey with salt/pepper with crushed clove powder, knock it together with a tiny splash of cider. Glaze it, and put it in the over and keep pulling it out now and again for another glaze.

I know you do this with Ham, but it's nice for gammon also.
Click to expand...

This, but I would add some golden syrup and demerara sugar on to the joint. Gives a very sticky dipping sauce at the end of the cooking. Alos do the scoring / clove thing that w3bbo mentioned, but do this at the start of the roasting process. Has worked for me for several years and no one has ever said anything bad about it. They would do too if it was bad, i cook for some very fussy people.
 
let it soak in some water for 24 hours before doing anything, changing the water after 12 hours and again before cooking it to pull some of the salt out of it

then the world is your oyster

I like the simple, poach in water, glaze with honey and wholegrain mustard and bake making sure to baste it every 5-10 mins
 
Don't 'cook' with cola, please.

Boil the gammon until almost cooked, then, using the water make some good pea soup and finish it off in that. Very nice.
 
Thanks for the ideas. I don't think I'm adventurous enough to go for the coke poaching method :D I'll poach it in water, then baste it in the honey and mustard while baking.

What ratio should the honey/mustard be at? 1:1?
 
I do it the same way as w3bbo, but dont forget to peel the rind off the fat before scoring and glazing half way through the baking part
 
Just done two joints; one in water and one in 'pepsi max' ..... both now skinned but then skinned and the fat scored criss cross and covered in marmalade (1) and mustard/honey (2).


Have roasted the first (marmalade)
Ham-2.jpg


Have yet to roast the second (honey/mustard)
Ham-1.jpg

The first is 2.75 kg ... the second is 5kg

They look good but not tsted yet.
 
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