How To Cook Gammon
HOW TO ROAST GAMMON
Just like most large cuts of meat, scoring the skin before roasting is a must do prior to cooking. This helps render down the fat and achieve that mouth-watering crispy skin. For a quick and easier serving method, choose a gammon joint which has no bone and rolled by your butcher.
- Leave gammon in water overnight to remove salt from the joint. Drain and rinse again (note: depending on how the gammon has been cured, you may not need to this process.)
- Place the gammon and stock vegetables in a large pot with water and bring to a boil.
- Simmer for 1.5 hours depending on the size of the joint (approx. 20 minutes per 450g plus an extra 30 minutes) - Check internal temperature and must be 68°C
- Preheat the oven to 180°C
- Remove the gammon from boiling pan (you may wish to save the liquid to make a stock). Begin to score the skin and fat. Mix together the ingredients for the glazing and spread some for the gammon and leave half for refills later.
- Lay the rest of the cooked/uncooked vegetables on the base of a roasting tin and place the gammon on top
- Cook in the oven for 1.5 - 2 hours, glazing the gammon every 15 minutes or so
- Rest before carving.