April 30, 2015
Smoked or unsmoked, a gammon is basically a ham joint which has been cured, just like bacon. Today spiced and glazed with fennel, onion salt, black pepper, honey and mustard, gently boiled first with ripped bay & black pepper corns. Finished in a smoker to give a rich smoky depth to the beautiful meat.
- Prep: 30 mins
- Cook: 4 hrs
- Yields: 1
Soak the joint, ideally overnight in plenty of cold water, helping to remove any excess salt from the curing process. Drain and rinse.
Place in a large pan with a lid, just covering the joint with fresh water, ripped bay & black peppercorns and any other herby stalks lurching around the kitchen such as parsley, coriander , bring to a boil, turn down to a gentle simmer for 2 hours.
Drain the joint and with a sharp knife carefully remove the rind, score the fatty skin, diamonds shape are quite groovy.
Add all the ingredients to a pestle and mortar, giving it all a good pommeling to create a rough paste. Smother over the joint and place in a preheated oven 180c fan for 45-60 minutes until golden.
For the more adventurous the final roasting can be done in a traditional or home made smoker, this really intensifies the depth of smoky flavour.
Perfect for a weekend meal or part of a traditional Sunday roast.