Honey-glazed gammon recipe
Gammon joint cooking time: Simmer 20 minutes per 500g/1lb 2oz If the gammon is to be served cold, remove the joint from the fridge and allow to come to room temperature for 30 minutes. Should I soak gammon before cooking? Soaking used to be an essential step due to the heavy salting used to preserve the meat. In the UK, supermarket gammon is unlikely to need any additional soaking, but a more artisanal one, or a ham from a butcher, could well need soaking before cooking. To be sure, cut a small piece from one end of the gammon and quickly fry for just a couple of minutes on each side, then taste. If it is very salty, the gammon will need soaking in a large pan of cold water for 8–12 hours (this should be done in the fridge). If not too salty, it can be brought to the boil in a pan of water, then drained and refreshed with more water before starting the cooking process. Make ahead and freezing tips Gammon can be cooked ahead and then served cold or reheated to serve. Once cooked and cooled, cover with cling film (or baking paper and foil) and chill in the fridge. Don’t carve ahead of time or the meat could dry out. Remove the joint from the fridge roughly 30 minutes before you need to carve it. Cut into slices and place on large microwavable plates. Sprinkle with a little water, cover and reheat in the microwave on HIGH, turning the meat every 90 seconds. Eight slices of ham will take 3–4 minutes to reheat. You can also reheat the sliced ham in an oven. Put the ham on a rack sat in a roasting tin. Add around 200ml/7fl oz of just-boiled water to the tin, cover tightly with foil and place in an oven set to 200C/180C Fan/Gas 6 for around 20 minutes. The steam created will help keep the ham moist. Keep leftover ham, uncarved as much as possible, in the fridge and carve as needed. Ham can also be wrapped tightly in foil and frozen for up to 1 month. Defrost overnight in the fridge and use for cooked dishes such as pasta bake, or ham and pea soup. Do I have to boil gammon before roasting? It’s not essential to boil a gammon before roasting, but it’s almost certain to result in a more succulent ham. Aim to simmer the gammon for 20 minutes per 500g/1lb in a large saucepan, then roast for a further 20–25 minutes, or until the fat is browned and any glaze is glossy. If you do decide to roast only, aim to cook at 180C/160C Fan/Gas 4 with around 200ml/7fl oz water at the bottom of the tin. Cover the gammon and the tin tightly with foil to help retain the steam and keep the meat moist. How long does gammon take in the oven? If you cook the gammon in the oven only, it will take 25 minutes per 500g/1lb at 180C/160C Fan/Gas 4. Take it out of the oven and, after cooling for a few minutes, carefully remove the foil and cut off the rind (skin), leaving a thick layer of fat covering the meat. After scoring and glazing, return the meat to the oven and cook at 200C/180C Fan/ Gas 6 for a further 25 minutes. How can I tell if my ham is ready? Make sure it is piping hot throughout or holds a temperature of 70C for 2 minutes using a digital food thermometer. What to serve with gammon? Cooked gammon is delicious served as part of a Christmas lunch, or can make an easy meal for anytime over the festive period. It’s great served with mashed potatoes and parsley sauce, carrots and a green vegetable such as broccoli. It can also be cooled and served with salad and a jacket potato, or carved for freshly made sandwiches with, or without, cheese and a good pickle. What is gammon? Gammon is the name given to ham before it is cooked. The meat comes from the hind leg of a pig and is cured and then either smoked or left unsmoked. It is usually sold without a bone and tied with string, or secured with a net. It must be cooked before serving.