How to Cook Roast Gammon

Written by zora hughes
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How to Cook Roast Gammon
Gammon is similar in look to traditional ham. ( Images)

While Americans may not be familiar with gammon, it's a well-known cut of meat in the United Kingdom. Gammon is a ham joint that has been cured like bacon, leaving it very salty. This particular cut of ham is similar to a spiral ham, making it confusing to tell apart. However, unlike ham, gammon has a thick layer of fat from the curing process around it that needs to be taken off before roasting.

Skill level:
Moderately Easy

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Things you need

  • 1.81kg. gammon joint
  • Large bowl
  • 2 tbsp runny honey
  • 2 tbsp mustard
  • 1 orange
  • Kitchen shears
  • Sharp knife
  • Cloves
  • Basting brush
  • Toothpicks

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  1. 1

    Fill a large bowl with cold water and soak the gammon joint in the water for eight hours or overnight.

  2. 2

    Rinse the gammon under cold water and place in a large pan on the stove.

  3. 3

    Bring the water a boil, then simmer for one hour.

  4. 4

    Combine 2 tbsp of warmed, runny honey, with 2 tbsp mustard and the juice and zest of one orange in a small bowl to make a glaze.

  5. 5

    Preheat the oven to 163 degrees Celsius.

  6. 6

    Remove the gammon from the water and peel off the outer skin. Use kitchen scissors to help remove the skin if necessary.

  7. 7

    Score the gammon by making even-size shallow slices into the gammon diagonally, then slice in the opposite direction to make a diamond pattern.

  8. 8

    Brush the glaze over the gammon, then stud each diamond shape on the gammon with cloves on toothpicks.

  9. 9

    Place the gammon in a roasted pan and place in the oven for 30 to 40 minutes, basting about every 10 minutes. The roast will be golden brown when it is ready.

  10. 10

    Insert an instant-read thermometer into the ham to check the internal temperature, which should reach at least 71.1 degrees Celsius to be safe to consume.

Tips and warnings

  • You can use any type of glaze you prefer, whether it's sweet or a more savoury type of glaze.

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