With Christmas coming up I thought I would share my super easy and delish gammon recipe. After some Googling and combining a few recipes to get the desired result I wanted this is the final recipe that I ended up with.
- Smoked gammon – the kind with the elasticated mesh around it
- Bay leaf
- Dijon mustard
- Tooth picks
- Glaze cherries
- Apple sauce
- Put gammon in pot and fill as much of the space around it with carrots and a quartered onion (max two).
- Then pour in cold water so that it only covers half the gammon.
- Put cloves in the water and one bay leaf.
- Bring to the boil.
- For each kg of gammon it needs 20min boiling time on each side.
- Remove from the water.
- Remove elastic from around gammon.
- Cut the skin off but try not to remove any of the fat (this will keep it tasty and moist). For those that hate fat rather remove the fat after serving it or you risk the gammon drying out.
- Score the fat into diamond shapes.
- Glaze the gammon – I used equal parts honey and Dijon mustard for the glazing.
- Using toothpicks put glaze cherries in each of the points of the scored diamonds.
- Press cloves into the gammon all over the other sides.
- At this point I normally pour the water from the pot into containers and freeze it to use as a stock for soups at a later stage.
- Place the onion and some of the diced carrots on the bottom of the roasting dish and place the gammon on top of it. I don’t let the gammon actually touch the bottom of the roasting dish.
- The roasting dish should be lined with tin foil if it isn’t metal. Shiny side facing out.
- Roast the gammon for about 40 minutes per kg. For best results use a meat thermometer and take the gammon out the second the thermometer says it is cooked.
- Let the meat rest for 15 minutes then carve it and serve it with apple sauce. Some people also love to add extra mustard to their gammon so that’s also nice to have on the table.
*Sorry that I do not have a better photo of the gammon. I was totally wrapped up in hosting that I never got a decent shot. But I was too proud of how it turned out not to share the recipe.
What are your go to Christmas recipes?