Cooking smoked gammon usually requires a little bit of planning ahead. If you know you’re making this meal for a special occasion, set a reminder on your phone for the day before so you don’t forget to soak it in time. Some sources say you can soak the gammon for as little as 12 hours, so use your own judgement. The soaking process is mainly used to remove excess salt.
Don’t worry about cutting the vegetables up evenly. They are going to be used to flavor the gammon.
If the water is coming up close to the top of the pan, you may want to switch it out for a larger vessel.
Depending on the strength of your burners, you may need to turn the heat to low, rather than to medium-low.
If you don’t have a meat thermometer, follow this formula: simmer the gammon for 30 minutes per 1 pound (0. 45 kg) of meat. [8] X Research source
Use caution when removing the gammon or draining the water!
Scoring the gammon helps the glaze to penetrate the skin better.
There is no need to oil or butter the bottom of the dish.
You can make a lot of different glazes for your gammon depending on your preferences. Try making a honey mustard glaze by combining 1 tablespoon (15 mL) of honey, 1 tablespoon (15 mL) of brown sugar, 1 teaspoon (4. 9 mL) of mustard powder, 1 teaspoon (4. 9 mL) of Worcestershire sauce, 1 teaspoon (4. 9 mL) of tomato puree, and 1 teaspoon (4. 9 mL) of balsamic vinegar. [14] X Research source
It’s okay if the glaze drips down to the bottom of the dish. Just try to get as much of it on top of the gammon and in the scoring as possible.
If you want the gammon to bake more quickly, turn your oven to 425 °F (218 °C) and only cook it for 30-40 minutes. [16] X Research source
If you aren’t going to be eating the gammon the same day (like if you are saving it to serve cold throughout the week), then let it rest for 1-2 hours before slicing it.
If your gammon has a bone in it, simply cut down until your knife hits the bone. From there you can cut around the bone or pull off the slice of meat.
You could even chop up some of the gammon and use it in an egg omelet.
Remember to label your container in the fridge or freezer so you can use the meat before it goes bad.
