Baked Gammon
This recipe is based on a joint between 7 - 10 lb. / approx. 4 - 5 kilos. For smaller joints just cook for less. Test the middle with either a temperature probe to 60 - 65* or a skewer or sharp knife by poking it in to the middle, leaving for about a minute and then testing the heat on the front of your wrist - if it’s hot it’s cooked.
Preparation time: 30 minutes Quantity: Serves 2 to the lb. Cooking time: 2 & 1/2 hours
Ingredients
1 whole green gammon - with or without bone
water
1 onion
1/2 potato
hand full of herbs
1 tablespoon mustard - any of choice
3 tablespoons honey
2 tablespoons brown sugar
8 - 10 slices of pineapple (optional)
12 cloves (optional)
1 slice of bread (optional)
Method
Green Gammon is very salty so it’s preferable to soak it in cold water for a day, refreshing the water two or three times - this will remove some of the saltiness
- Keep the string on the gammon or restring to hold together in a neat rounded shape only if de-boned
- Place in a big pan
- Cover with water
- Add the onion, potato and herbs - this will aid flavour and remove more of the saltiness
- Bring to the boil
- Simmer for approx. 1 & 1/4 - 1 & 1/2 hours or until just cooked in the middle
- Remove from the water
- Trim of any hard surface fat, the stuff that’s cream and sometimes written on, sometimes removed already
- It’s important there is a good layer of white fat all around the top - this is the good stuff that will bake crisp on the final ham
- Score the fat one way and then the other so you have a checkered board effect on the top
- Place in a roasting tin on a slice of bread - this stops it from sticking and saves on the washing up
- Smother on the mustard
- Pour or rub on the honey
- Sprinkle on the brown sugar
- Lay the pineapple on top and hold it in place with the cloves, decorating the top
- Bake in a preheated oven on the middle shelf gas 6 / 210*c / 425*f - for 3/4 hour or until golden
- Rest for 20 minutes and slice and go
Tip - pre-boil the gammon the day before and just bake it before you need it