Gammon is just a cut of ham. I had never heard of it until about a year ago, but I have started to cook it a lot. A big plus to gammon versus a traditional cut of ham is the cost. Gammon is much cheaper than ham and, although not as pretty, it is just as good. Instead of buying sliced ham, I will buy a cut of gammon, prepare it like I do here and then slice it for sandwiches.Once you’ve prepared the gammon like I do here, you can do whatever you want with it. I have made an orange honey glaze, prepared the gammon, and then finished it by roasting it in the glaze in a hot oven for thirty minutes. I have also (as photoed below) fried slices and served them with a fried egg and some french fries. YUM! If I want to make a more substantial side dish, I have also cubed the gammon and tossed it in with cooked onions, garlic, and peas.
My favourite thing about gammon is it’s versatility. I know if I have some in the fridge, I will be able to make a delicious meal.
You will need:
- gammon joint (I usually use a 2kg one)
- orange juice (the amount depends on the size of the joint)
- 2 bay leaves
- about a dozen peppercorns
- 1 onion
- In a large pot, cover the gammon joint with water.
- Bring the water to a boil.
- As the water heats, cut the onion into quarters.
- Drain off the water. This was to get rid of the excess salt in the gammon.
- In the same pot, cover the joint with half orange juice and half water.
- Add the onion, peppercorns, and onion.
- Bring to a boil and then leave to simmer. For a 1kg joint (~2lbs), an hour of simmering will do but a 3kg (~6.5lbs) will need 3 hours of simmering. I think I can make a general rule based on this: simmer for the same number of hours as the weight in kg.
- After simmering, drain off the cooking liquid. If you are making a sauce to serve the gammon with, I suggest reserving some of the liquid and using it in the glaze or sauce.
- Now the gammon is ready to be used! I like breaking it up for sandwiches, cutting it up into cubes to mix with peas, frying slices to make ham, egg, and chips, or glazing the joint and putting it into a hot oven to roast.