People always go on about the roast turkey served at Christmas, but my favorite part is the gammon! It completes a Christmas roast with it’s salty, sweet flavour. It’s also a great leftover the following day for your boxing day dinner. One other way to use leftover gammon is to make a fantastic pea and ham soup, which I will show you how to make later on this week!
My favorite way to cook a gammon joint is to first boil it to remove the excess salt and then finish it off by roasting it in the oven to crisp up the fat. Giving it those extra 15 minutes or so in the oven will make your gammon both pleasing to the eye and the nose. To coat the meat, I glaze it with a lovely honey and mustard marinade before putting it in the oven. You cannot beat the smell when you take it out!
- Gammon joint (pick your size)
- 1 large white onion roughly chopped
- 1 large carrot peeled and chopped
- 1 tsp coriander seeds
- 1 tsp mustard seeds
- 1 tsp black peppercorns
- 2 bay leaves
- 2 tbsp of clear runny honey (per 500g)
- 2 heaped tsp wholegrain mustard (per 500g)
- To reduce the excess salt from the gammon, add it to a large pan with cold water covering the joint completely. Bring to a boil, then drain.
- Add the peppercorns, onion, carrot, bay leaves, mustard and coriander seeds to the pan with the gammon. Refill the pan with water then bring to a boil once again. Reduce the heat and cook for around 20 minutes per 500g.
- Whilst the gammon is boiling away, preheat your oven to gas mark 6/200°C/400°F. Line your tray with tin foil and then mix the honey and mustard together.
- Once the gammon is cooked, leave it to cool down for around 20 minutes (save the water from the pan to make my incredible pea and ham soup). Remove the rind if you have one, leaving a thin layer of fat on the top. Score the fat on top in a crisscross fashion leaving a diamond pattern.
- Once the joint has cooled enough, slap on half the marinade covering every part of the joint. Then, add a clove in each of the X meeting points of the crisscross diamond pattern and place in the oven for around 20-25 minutes. Halfway through, add the rest of the marinade and then continue to cook.
- Leave to rest for half an hour loosely covered in foil before carving.