Both gammon and ham are cuts from the hind legs of a pig. Gammon is sold raw and ham is sold ready-to-eat. Gammon has been cured in the same way as bacon, whereas ham has been dry-cured or cooked. Soaking the gammon in water to remove saltiness is generally a thing of the past, but check with your butcher or look at pack instructions to be sure.
Add a sticky honey and mustard glaze to gammon for a delicious sweetness that contrasts with the saltiness of the meat. It also uses the time-honoured method of studding your joint with cloves. Spiced Christmas gammon with membrillo glaze. Bypass the pre-boiling stage and use an all-in-one slow-cooking method. This tropical-tinged gammon recipe is made with treacle, pineapple juice and allspice and slowly cooked in the oven for 4 hours until butter-soft. Slow-baked sticky gammon.
Cook your gammon in a couple of litres of cola to really ramp up the stickiness. The secret to this picture-perfect ham is slow-roasting it in a foil parcel in a spiced apple juice bath. The steamy environment allows the flavours to mingle in a dreamy milieu.
The whole thing is finished off with a maple glaze, whole baked apples and golden yes, golden star anise. Sticky maple-glazed ham with baked apple sauce. Who would turn their nose up at a traditional plate of gammon and mash? The salty ham is paired perfectly with sweet apple and a punchy celeriac mash. Method First weigh your ham fillet to calculate the cooking time. It will need 20 minutes per g. Place the ham in a large saucepan and cover with cold water.
Add the carrot, onion and herbs. Slowly bring to the boil, then reduce the heat and simmer for 20 minutes per g, until the meat is cooked through. Remove the ham from the water and leave until it's cool enough to handle.
Meanwhile, to make the colcannon, place the potatoes in a large saucepan and cover with cold salted water. Bring to the boil, then reduce the heat and simmer for 15 to 20 minutes, until completely tender.
Drain in a colander and return to the saucepan. Add the butter and buttermilk and mash until smooth with a potato masher. If you are cooking your ham for the first time, stick with boneless and a smaller cut. We used a 1KG gammon here to show how easy it can be.
To soak or not to soak? Check with your butcher or pack instructions whether you need to soak your gammon. Here at Puddledub, our gammons do not need soaking as they have been mild cured. Traditionally gammons were cured in large amounts of salt as a preservative. Soaking was necessary to remove all this salt to prevent it spoiling the flavour. Before you start 1. Weigh your meat to calculate cooking times.
To work out your cooking time, allow 20 minutes per lb 1lb is g. Now is the time to double check your gammon fits in your pot and the lid can close properly. Most gammon are bound with string. Keep these intact at this stage. We have put the following recipe together with Jenny Thomson at Courses for Cooks. We have a used a 1kg unsmoked bone removed Gammon. We are also going all out and using ginger beer rather than water on this first attempt at cooking our ham.
For the Glaze 1 tbsp Demerara sugar 1 tsp English mustard powder Whole cloves.
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