Clare Barry's Gammon know-how
The soaking time for the gammon depends on how salty it is, so soak overnight if in any doubt.
Gas mark 4-5, 180°C, 350°F
Place joint in a roasting tin, cover with foil and roast for the calculated cooking time.
Remove foil 20-30 mins before the end of the cooking time
Add your favourite glaze 20 mins before the end of the cooking time or studded with cloves or covered in breadcrumbs.
Boiled ; 20 mins per 450g/½kg(lb) + 20 mins
Place the joint in a large pan and cover with cold water.
Bring to the boil and simmer for the calculated cooking time. Keep the pan topped up with water during cooking.
2 tablespoons demerara sugar, cloves, black peppercorns and bay leaves can be added to the water to enhance the flavours.
or
boil for half the cooking time and roast for the remainder
Easy glazes
Strip off the rind and score the fat into diamonds then roast. Stud with cloves if desired. Twenty minutes before the end of cooking time spoon over one of these simple glazes:
Orange & Apricot
Heat 6tbsp fresh orange juice, 4tbsp apricot jam and a pinch of ground ginger in a pan for 5 minutes then glaze as above.
This page was created on: 03/12/2008
Last modified: 03/12/2008
