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Gammon Coatings
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I never cook gammon but have decided to do one to serve hot in the run up to Christmas and have the leftovers on Boxing Day.
I am trying to decide what to coat it with, I've got as far as mustard and muscovado studded with cloves which seems a bit pedestrian.
Any other suggestions, nothing fruity as when hot I will be serving it with with roasted spiced poached pears.
I am trying to decide what to coat it with, I've got as far as mustard and muscovado studded with cloves which seems a bit pedestrian.
Any other suggestions, nothing fruity as when hot I will be serving it with with roasted spiced poached pears.
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Leave out the clementine relish and I think this would go lovely with your pears
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Honey and wholegrain mustard with the studded cloves. Yo don't tell us Eccles whether the ham is a full joint with rind on. If it is I would boil it first. Make sure it is properly stringed to stop unravelling as it simmers. Add a stick of celery, a carrot and whole black pepper corns to the water. After an hour or so remove from the pan and let stand for half an hour and then using a sharp knife remove the stringing and rind, and a lot of the fat.(let it stand as it is too hot to handle) Then cut lines gently in the remaining fat to form a cross hatch or diamond pattern and stud with the cloves. Into the oven to roast on not too high a heat for 20 minutes or so and baste with any juices and melting fat. For the last 15 minutes coat with wholegrain mustard and honey and take care not to burn or catch the edges.(I use foil here)
Wow Ginger Beer. That is a new one on me Eccles. Just another point, we are told that a gammon does not need overnight soaking in water these days because they are not salt cured, but I always soak mine overnight. If your ham is in one of those daft nets that they now use it will unwind as you simmer it Eccles. I always get my butcher to truss it properly and can do it myself if needs be. You will need one of these and kitchen string.
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Lol Eccles. I use the needle in case the ruddy string pops off as it simmers, just to thread the string through the rind to hold it. Those damned nets roll down like old ladies stockings and are a waste of time. Still anyone looking in will get the drift about a gammon falling to bits if simmered and not being held in shape.
Himself was always in charge of the Christmas gammon, not done one for a few years though.
The last couple of times he did it, he boiled it in ginger beer which made such a difference, then smeared it with mustard and pressed brown sugar on top. As he doesn't like cloves or spices he didn't use them.
Pedestrian it might be, but delicious...definitely!
The last couple of times he did it, he boiled it in ginger beer which made such a difference, then smeared it with mustard and pressed brown sugar on top. As he doesn't like cloves or spices he didn't use them.
Pedestrian it might be, but delicious...definitely!
I'm another fan of cooking my gammon joint in ginger beer Eccles. Coat mine with dijon mustard, soft brown sugar and clementine/orange zest and roast for 20 mins.
I've also done my gammon in the oven...losely wrapped in foil with butter (and some olive oil to stop the butter burning) and a tin of scrunched up peaches plus their juice. Delish
I've also done my gammon in the oven...losely wrapped in foil with butter (and some olive oil to stop the butter burning) and a tin of scrunched up peaches plus their juice. Delish
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