Gammon Joint

Gammon comes from the leg of pork, it is lean with a covering of fat and skin. Gammon is great for boiling, it can also be roasted once cooked and cooled you can then use it as ham. There are 2 variants of gammon smoked or unsmoked.

Cooking Idea

Ingredient

1.6kg dry-cured boneless smoked gammon joint
For the glaze
300ml pineapple juice
1 red chilli, finely chopped
3cm piece ginger, peeled and finely grated
1 tsp garlic granules
200ml tomato ketchup
3 tbsp red wine vinegar
2 tbsp Worcestershire sauce
3 tbsp dark brown soft sugar
1 tbsp soy sauce
1 tsp cayenne pepper.

Method

STEP 1
Put the gammon in a large pan and cover it with water. Bring to a boil and skim any foam from the surface, then reduce to a simmer, cover and cook for 2 hrs. Leave to cool in the liquid in the pan for 30 mins.

STEP 2
Meanwhile, make the glaze. Tip all the ingredients into a pan and bring to a boil. Reduce to a simmer and bubble for 10-12 mins, or until just syrupy. Drain the gammon (you can reserve the liquid for stock). The gammon and glaze can be prepared and chilled up to one day ahead.

STEP 3
Heat the oven to 200C/180C fan/gas 6. Sit the gammon on a board and, using a sharp knife, cut away the skin, making sure you leave a good layer of fat. Score lines all over the fat. Transfer to a roasting tin and roast for 10 mins, then pour over some glaze. Continue to roast, basting with more glaze every 5-10 mins, until the gammon is sticky, about 40 mins. Don’t worry if the ends get a little dark, as this adds flavour.

STEP 4
Remove from the oven and rest for 15 mins. Carve and serve.