What do with a gammon joint
What is gammon? Gammon is cured pork – similar to bacon but comes in joints. Gammon steaks are slices off joints. Ham is cooked gammon.
You can just boil it and eat, but it’s much tastier roasted:
First you boil it.
Boiling a gammon joint
1. Cover in water
- a scrubbed or peeled carrot
- a peeled onion
- 6 black peppercorns
- 10 juniper berries
- 2 bay leaves
You can add whatever herbs and spices you like really. Juniper gives it a pine gin taste, you could use cloves and even add cider.
3. Bring to the boil then cover and simmer for a couple of hours. Don’t let the water level drop much. Reserve the liquid, this is the bonus extra – ham stock. With ham stock you can do some real tasty things – pea n ham soup, ham & watercress soup, and lots more with left over bits of ham.
4. Once cooked, put the ham somewhere to cool a little and drain. Then you simply peel of the skin, leave that fat on it.
5. Score the fat in a criss-cross pattern, push cloves into the diamonds of fat, then sprinkle with brown sugar.
6. Put on a baking tray in a hot oven 200C, for 15 mins until the fat browns. Slice and eat!
For a honey mustard roast. Mixed 2 tablespoons of honey with 2 tablespoons of wholegrain mustard. Spread over the fat instead of the sugar.
What to do with the ham stock and your left over roast? Pea n Ham Soup!