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:

Roast Ham

First you boil it.

Boiling a gammon joint

1. Cover in water

2. add

  • 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!