
Cooking times for roast gammon vary depending on the weight of the joint and the cooking method. As a rule of thumb, it's 20 minutes per 450g, plus an additional 20 minutes. For example, a 2kg joint will take around 2 hours and 30 minutes.
Some recipes suggest boiling the gammon for half the calculated cooking time before roasting it in the oven. Others recommend baking the gammon in the oven for the entire duration.
Characteristics | Values |
---|---|
Cooking time | 20 minutes per 450g, plus an added 20 minutes |
Oven temperature | 180C/160C fan/gas 4 |
Glaze | Honey and mustard |
What You'll Learn
How to prepare a gammon joint for roasting
Preparing a gammon joint for roasting is a relatively simple process, but there are a few key steps to follow to ensure the best results. Here is a guide on how to prepare a gammon joint for roasting:
Step 1: Soaking the Gammon
Soaking the gammon in water is an optional step, but it can help to remove any excess saltiness from the meat. The soaking time can vary from a few hours to up to 24 hours, depending on the level of saltiness. It is important to change the water regularly if soaking for an extended period. After soaking, rinse the gammon well with cold water and dry it with kitchen paper.
Step 2: Boiling the Gammon
Place the gammon in a large pot and cover it with cold water. You can also add flavourings such as cinnamon, bay leaves, peppercorns, coriander seeds, or onion to the water. Bring the water to a boil and then reduce the heat to a simmer. The cooking time will depend on the weight of the gammon, but a good rule of thumb is to simmer for half of the total calculated cooking time. During this time, periodically skim and discard any white froth that rises to the surface.
Step 3: Removing the Skin
After boiling, remove the gammon from the pot and allow it to cool slightly. At this point, you can remove the top layer of skin, leaving a thin layer of fat around the meat. This step is important as it will allow the glaze to penetrate the meat and create a crispy exterior when roasted.
Step 4: Scoring the Fat
Using a sharp knife, score the fat by cutting parallel lines or a diamond pattern into the surface of the gammon. Be careful not to cut into the meat, as this can cause the juices to escape and dry out the gammon. Scoring the fat helps to create a crispy exterior and allows the glaze to penetrate the meat more effectively.
Step 5: Applying the Glaze
There are many different glaze options for gammon, but a simple and classic option is a mixture of honey and mustard. You can also experiment with other ingredients such as maple syrup, marmalade, or soy sauce. Apply the glaze generously to the surface of the gammon, using a pastry brush to ensure even coverage.
Step 6: Roasting the Gammon
Preheat your oven to the desired temperature, typically around 180°C/350°F. Place the glazed gammon in a foil-lined roasting tin and cover it with foil. Roast the gammon for the remaining cooking time, which will depend on the weight of the joint. For example, a 2kg joint may take around 2 hours and 30 minutes to cook. Remove the foil towards the end of the cooking time to allow the glaze to caramelise.
Step 7: Resting and Carving
Once the gammon is cooked, remove it from the oven and allow it to rest for at least 30 minutes before carving. This resting period helps to retain moisture and ensures that the meat is juicy and tender. After resting, carve the gammon into slices and serve hot or cold, depending on your preference.
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Scoring the skin before roasting
Scoring the skin of a gammon joint before roasting is a crucial step in preparing a juicy, flavourful roast. This is because the thick layers of fat on a gammon joint insulate the meat. Scoring the skin allows the fat to baste the meat as it cooks, keeping it moist and tender.
Scoring the skin also allows any glaze to seep into the meat, adding flavour and texture to your roast. The glaze will drip and settle into the scored grooves, creating a delicious crispy exterior.
To score the skin of a gammon joint, you will need a sharp knife and a stable surface, such as a thick cutting board or a kitchen towel. Start by cutting lines about 1/3 of an inch deep into the ham, about 1 inch apart. Then, turn the ham and repeat diagonally, creating a diamond-shaped pattern. Be careful not to cut into the meat, as this will cause the meat juices to escape during cooking, drying out the meat.
Once you have scored the skin, you can rub the ham with salt, paying particular attention to the fat in between the cuts. This will help the skin to open out and create a crispy texture. Leave the salt on the skin for 30 minutes, then wash it off with cold water and dry the skin with a paper towel.
After scoring and salting the skin, you can proceed with roasting the gammon according to your preferred recipe.
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Cooking time and temperature
The cooking time and temperature for roast gammon depend on the weight of the gammon joint. A good rule of thumb is to allow 20 minutes per 450g, plus an additional 20 minutes. For example, a 2kg joint will take 2 hours and 30 minutes.
However, this duration can vary depending on the method of cooking. Some recipes recommend boiling the gammon for half the calculated cooking time before roasting it in the oven for the remaining duration. Other recipes suggest baking the gammon in the oven for the entire duration.
For baking gammon in the oven, the temperature should be set between 160–200°C (320–400°F). If you are glazing the gammon, it is recommended to do so 20–30 minutes before the end of the cooking time.
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Glazing the gammon
Choosing your gammon
When choosing your gammon, it's important to select a good-quality joint. This could mean opting for local and free-range meat. You can also choose between smoked or unsmoked gammon, depending on your preference for a milder or more intense flavour.
Preparing the gammon
Before glazing, the gammon joint needs to be cooked. This can be done by simmering it in water with vegetables and spices for flavour. A large, deep saucepan should be used, and the joint should be cooked for 20 minutes per 500g or 4 minutes per 100g. For thicker joints, add an extra 20 minutes to the total cooking time.
Once the gammon is cooked, remove it from the pan and let it cool. You can then peel off the skin, leaving a layer of fat to keep the meat moist while roasting. Score the fat with a sharp knife in a crisscross or diamond pattern, being careful not to cut into the meat.
Making the glaze
The glaze is what gives the gammon its glossy, sweet, and tangy exterior. You can get creative with the glaze, but it should include a sweet, syrupy element such as honey, maple syrup, redcurrant jelly, or marmalade. You can then add flavourings like citrus juice or spices such as cinnamon or cloves. For a simple glaze, mix together honey and mustard to taste.
Applying the glaze
Brush the glaze all over the gammon. You can also add the traditional garnish of whole cloves by pushing them into the intersections of the cuts you've made in the fat.
Roasting the glazed gammon
Place the glazed gammon in a roasting tin and put it in the oven at 200°C / 180°C fan / Gas 6 for around 30 minutes. Keep an eye on the gammon, and if the glaze starts to darken too quickly, reduce the oven temperature. The gammon is ready when it has a shiny, sticky glaze.
Serving the gammon
The glazed gammon can be served hot or cold. If serving hot, simply slice and serve. If serving cold, allow it to cool completely before slicing and serving as part of a buffet with cheese, salads, or sandwiches.
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Resting the gammon
If you are serving the gammon cold, it is best to let it cool completely before slicing. This can take up to 30 minutes, depending on the size of the gammon.
While the gammon is resting, you can make use of the cooking juices and vegetables by creating a stock. Simply strain the liquid and discard the vegetables, or blend them into the stock for a thicker consistency. This can be frozen and used at a later date as a base for soups or sauces.
Another option is to use the resting time to make a gravy. Pour the cooking juices into a saucepan and skim off any excess fat. Add flour, butter, and stock, stirring continuously until you have a smooth and thick gravy. Season to taste and serve alongside the gammon.
If you have prepared your gammon in advance, it is best to rest it for at least 10 minutes before carving to ensure the meat is not dry. You can also wrap the gammon in foil and place it in a low oven (around 140°C/275°F) for 20-30 minutes to warm it through before serving.
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Frequently asked questions
A 2kg joint of gammon will take 2 hours and 30 minutes to cook.
The cooking time for gammon is 20 minutes per 450g (1 pound) plus an extra 20 minutes.
You should roast gammon at 180°C/160°C fan/gas mark 4.
After boiling your gammon, you should roast it in the oven for 1 hour to 2 hours.
Gammon is cooked when it reaches an internal temperature of 68°C.