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
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When learning how to cook a gammon joint please alter the cooking method for the outcome you want to achieve like baked Gammon joint, etc. Different Chefs teaching how to cook gammon can tell you the new curing ways methods stop with the need for soaking gammon joint but in my mind the soaking process is still worth it to remove any excess salt.
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For How to cook a boned middle gammon Ingredients and what you’ll need to cook a boned middle gammon are at the bottom of the page. Method - Weigh the gammon then soak it in plenty of cold water for around 10 hours, depending on the cure. Change the water every now and then, until you’ve got rid of the excess salt.
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How to cook tasty gammon Cumberland Sauce - Ingredients - 1 Oranges 1 Lemons 220 g redcurrant jelly 1 tsp Dijon Mustard 1 tbsp ruby port 1 tsp ground Ginger 1 pinch black pepper Method - 1. Put a saucepan of water on to boil. Pare the zest of the orange and lemon, taking as little of the white pith as possible, then cut into long fine shreds. Drop into the boiling water and leave to simmer for 5 minutes to soften them and remove any bitterness. Drain.
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