How To Prepare Gammon

How To Prepare Gammon. Traditionally served on Boxing Day, glistening gammon is a Christmas classic. Learn how to make our delicious version, with our easy step-by-step recipe. Boiled, baked or roasted, smoked gammon joints are a traditional meal served in many British homes

UNSMOKED VS SMOKED GAMMON

Unsmoked gammon is one that has been cured with salt to preserve it. Regular salt is normally mixed with salt containing nitrates, which help to stop bacteria growing. It tends to have a mild flavour.

A smoked gammon is one that has first been cured and then subsequently smoked. The flavour is much more intense and can vary depending on the wood used for smoking.

However, in my opinion both varieties can sometimes be overly salty, depending on the production. If you are worried about the meat being too salty, then you can soak it in water for up to 72 hours, but usually overnight is sufficient.

STORAGE AND REHEATING

Refrigerator – cool, cover and refrigerate for up to 5 days.

Freezer – wrap weel and freezefor up to 6 months.

To reheat – reheat sliced honey roast ham by wrapping in a foil parcel and reheating in the oven. To use in other dishes simply chop into the desired size and add to the dish towards the end of cooking

FAQs

What is the difference between gammon, ham and bacon?

Gammon and ham both refer to the cut of pork taken from the hind legs.

Although they are often used interchangeably, gammon refers to cured pork that is uncooked, whereas ham refer to cured pork that is already cooked and ready for eating.

Boiled bacon was a popular dish traditionally. This refers to cured pork shoulder that was boiled until it was cooked. It was often served with boiled potato carrots and cabbage.

Of course, the bacon we generally refer to is cured pork from the belly of a pig.

RECIPE INGREDIENTS:

2.5kg smoked gammon

4 cups orange juice

3 cups sparkling apple juice

1 onion, halved

2 bulbs garlic, halved

Handful fresh sage and bay leaves

2 red chillies, halved

Glaze:

1 cup honey

2 Teaspoons Dijon mustard

1 red chilli, deseeded and chopped

Handful fresh sage, chopped

DIRECTIONS ON HOW TO PREPARE GAMMON

Preheat oven to 200°C.

Place gammon, juices, onion, garlic, herbs and chillies in a pot. Bring to a boil. Simmer for 1½ hours making sure the meat is submerged in liquid. (You may have to top it up with some liquid halfway through).

Remove gammon from pot, reserving 1-2 cups of cooking liquid for the glaze.

Set gammon aside to cool, removing the netting once it’s cool enough to touch. (Don’t wait until it’s cold or the netting will be too difficult to remove.) Remove skin carefully using a sharp knife.

Score remaining fat into diamond shapes, being careful not to cut through the meat as this will dry it out, and place gammon on a greased roasting tray.

Add reserved cooking liquid to glaze ingredients and simmer for 5-8 minutes until sticky and syrup-like.

Brush gammon with some glaze and roast for 20-25 minutes until sticky and golden.

Flash-fry sage leaves until crispy and char orange halves cut-side-down in a griddle pan.

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MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv