How To Cook Gammon

All The Information You Need On The Right Way Of How To Cook Gammon

The middle part of the gammon is also referred to as the fillet end and is the top part of the leg. It normally weighs around 2 or 3 kilos and is considered the best gammon joint for boiling or roasting as it has the nicest slices. It can be cooked on the bone or with the bone removed rolled to make cutting easier for you but you will still require a large pot or pan to cook it in.

How To Cook A Gammon Joint- Preparing

When learning how to cook a gammon preparation is key. Soak the gammon to remove any extra salt. Small pieces of gammon require eight hours or even overnight but large joints of say up to 5 kilos require soaking for at least 24 hours and you’ll also need to remember to change the water a couple of times.

If you want to check if you’ve removed the extra salt cut off a smallish piece and drop it into boiling water, leaving it until cooked. Taste it and if it’s seems too salty for you then leave the gammon joint to soak a little longer in water.

How long to Cook a Gammon

To calculate the cooking time you need to know the weight of the gammon, allowing roughly 20 minutes for each 500g. Put it on a trivet in a big pan and add some cloves, fresh thyme, and two litres water or you could even use apple juice which give a lovely finish, bring up to the boil and simmer until complete.

When learning how to cook gammon some people find it hard to tell when the gammon is ready, I’ve always tried pushing a skewer into the middle of the joint, it should give way fairly easily and feel quite firm but not rubbery.

How to Cook Gammon – Cooling off

Leave your joint to cool in the liquid and then lift it out and cut away the skin remembering to a layer of fat. Score the fat with a criss-cross effect, but not too deep that you cut into the meat.

How to Cook Gammon – The Roast

Put your joint into a roasting tin with a few sheets of baking foil, brush with your chosen glaze and try putting a piece of clove at each diamond and roast at 220°C for standard ovens, for fan ovens at 200°C and for gas ovens at gas mark 7. Leave in the oven for around 20 minutes for best results.

I hope this quick guide gives you a good starting point but remember to experiment with different techniques as you become more confident.