The term "gammon" refers to a section off the leg of a pig that is often prepared as a ham or cut into steaks. The difference between a ham and a gammon is that a ham comes from an entire raw leg that is taken off and then cured, while a gammon is a leg cut from a side of pork that has already been cured. A whole gammon may weight up to 9.07kg., so it is often cut into sections or joints to make it more manageable. Preparing a gammon is similar to the preparation of a traditional ham.
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Choose a "middle" gammon if you wish to roast it. The middle is the top half of the leg and weighs roughly 1.81 to 2.72kg.
Soak the gammon in fresh water to remove the curing salt. Leave it for eight hours or overnight for a smaller gammon, or 24 hours if you have a gammon in excess of 4.54kg. Change the water a few times if you are soaking for a full day.
Slice a small piece of the gammon off once you are finished soaking and drop it in boiling water. After a few minutes, remove the piece of meat and eat it to see if further soaking is required.
Place the gammon in a large roasting pan and add extras such as cloves, thyme or bay leaves. Add a half-gallon of water or apple juice and bring the liquid to a boil. Cook for about 20 minutes per pound.
Push a skewer into the centre of the joint to test for doneness. The joint should be firm without feeling rubbery.
Allow the gammon to cool in the cooking liquid and then cut away the outer skin, leaving the fat underneath.
Cut a diamond pattern into the fat of the gammon and position it in a roasting pan that is lined with aluminium foil.
Brush the gammon with your favourite glaze and press cloves into the diamonds if you desire. Set your oven for about 221 degrees Celsius and roast for 20 more minutes.
Remove the gammon from the oven, allow it to rest for 10 minutes, and then carve it into steaks or slices
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