2 WAYS TO COOK YOUR PERFECT CHRISTMAS GAMMON!

Nothing says Christmas like a juicy or glazed gammon. Preparing the crispy, golden succulent meat is super easy and achievable in these easy steps.

Here’s how to do it:

Top Tips for the perfect gammon

  • Gammon comes wrapped in netting – do not remove the netting as this will help the gammon to retain its shape during the simmering and cooking process.
  • When storing gammon in the fridge, keep it wrapped in its original packaging or in a container away from and below any other cooked food in your fridge.
  • Watch gammon closely while you’re glazing it, as the high sugar content of the glaze means it can burn quickly. Move the meat around in the oven a few times if you see one part browning faster than another.

Easy Cooked and Roasted Gammon

  • Place the gammon in a pot of simmering water, make sure that the gammon is completely covered then bring to boil. An average gammon weighs 1.400 kg and should boil for around 40 minutes.
  • If larger then let boil for an additional 5 mins for every 100gr
  • Remove gammon out of pot and place onto oven tray and brush with oil to brown in the oven.
  • Roast for 10 to 15 minutes at 200 degrees Celsius.
  • Let rest for 5 minutes then remove netting carefully and slice as per your desire.

Glorious Cooked and Glazed Gammon

  • Place the gammon in a pot of simmering water, make sure that the gammon is completely covered then bring to boil. An average gammon weighs 1.400 kg and should boil for around 40 minutes.
  • If larger then let boil for an additional 5 mins for every 100gr
  • Remove gammon out of put carefully remove the netting, if necessary, with a small knife.
  • Using a sharp knife, groove the fat in a crisscross pattern to make diamond shapes. Screw the middle of each diamond with a clove and place gammon onto oven tray.
  • Mix 4 table spoons of honey and 4 table spoon mustard together to create the glorious glaze
  • Preheat oven to 220˚C. Use a pastry brush to paint the gammon with glaze and roast for 20 minutes
  • The gammon is ready when the fat on top is glossy and golden brown
  • Leave to rest for 20 minutes before serving.
  • Serve hot or cold.