Honey-glazed gammon recipe – BBC Meals

Gammon joint cooking time: Simmer 20 minutes per 500g/1lb 2oz

If the gammon is to be served chilly, take away the joint from the fridge and allow to return to room temperature for half-hour.

Must I soak gammon sooner than cooking?

Soaking was as soon as a significant step due to the heavy salting used to guard the meat. Throughout the UK, grocery retailer gammon is unlikely to want any further soaking, nonetheless a further artisanal one, or a ham from a butcher, might properly need soaking sooner than cooking.

To verify, decrease a small piece from one end of the gammon and quickly fry for merely a couple of minutes on all sides, then model. Whether it is fairly salty, the gammon will need soaking in a giant pan of chilly water for 8–12 hours (this should be executed inside the fridge). If not too salty, it might be dropped on the boil in a pan of water, then drained and refreshed with further water sooner than starting the cooking course of.

Make ahead and freezing options

Gammon is perhaps cooked ahead after which served chilly or reheated to serve. As quickly as cooked and cooled, cowl with cling film (or baking paper and foil) and chill inside the fridge. Don’t carve ahead of time or the meat might dry out.

Take away the joint from the fridge roughly half-hour sooner than it’s advisable to carve it. Scale back into slices and place on large microwavable plates. Sprinkle with a bit water, cowl and reheat inside 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 spherical 200ml/7fl oz of just-boiled water to the tin, cowl tightly with foil and place in an oven set to 200C/180C Fan/Gas 6 for spherical 20 minutes. The steam created will help protect the ham moist.

Protect leftover ham, uncarved as lots as potential, inside the fridge and carve as needed. Ham may additionally be wrapped tightly in foil and frozen for as a lot as 1 month. Defrost in a single day inside the fridge and use for cooked dishes equivalent to pasta bake, or ham and pea soup.

Do I’ve to boil gammon sooner than roasting?

It’s not essential to boil a gammon sooner than roasting, nonetheless it’s just about positive to result in a further succulent ham. Intention to simmer the gammon for 20 minutes per 500g/1lb in a giant saucepan, then roast for an additional 20–25 minutes, or until the fat is browned and any glaze is shiny. For many who do decide to roast solely, function to organize dinner at 180C/160C Fan/Gas 4 with spherical 200ml/7fl oz water on the bottom of the tin. Cowl the gammon and the tin tightly with foil to help retain the steam and protect the meat moist.

How prolonged does gammon take inside the oven?

For many who put together dinner the gammon inside the oven solely, it may possibly 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, rigorously take away the foil and decrease off the rind (pores and pores and skin), leaving a thick layer of fat masking the meat. After scoring and glazing, return the meat to the oven and put together dinner at 200C/180C Fan/ Gas 6 for an additional 25 minutes.

How can I inform if my ham is ready?

Be certain it is piping scorching all by or holds a temperature of 70C for 2 minutes using a digital meals thermometer.

What to serve with gammon?

Cooked gammon is delicious served as part of a Christmas lunch, or might make a simple meal for anytime over the festive interval. It’s good served with mashed potatoes and parsley sauce, carrots and a inexperienced vegetable equivalent to broccoli. It could even be cooled and served with salad and a jacket potato, or carved for freshly made sandwiches with, or with out, cheese and a very good pickle.

What’s gammon?

Gammon is the title given to ham sooner than it is cooked. The meat comes from the hind leg of a pig and is cured after which each smoked or left unsmoked. It is usually provided with out a bone and tied with string, or secured with a web. It ought to be cooked sooner than serving.