Difference between revisions of "Sticky Marmalade Gammon"

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|title=Sticky Marmalade Gammon, Meat recipe
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|keywords=Sticky Marmalade Gammon recipe Meat recipes from The cook's Wiki
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|description=A gammon joint is a must-have at Christmas - not only does it always make an impressing centrepiece, it gives you plenty of delicious leftovers to..
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| 1 [[Onion|onion]], peeled, halved
 
| 1 [[Onion|onion]], peeled, halved
 
| 2 large [[Bay leaves|bay leaves]]
 
| 2 large [[Bay leaves|bay leaves]]
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| Optional, a few whole [[star anise]]
 
}}
 
}}
 
'''For the glaze:'''
 
'''For the glaze:'''
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| Put the [[Gammon|gammon]] in a large, deep pan and cover with water. Bring to the [[Boil|boil]], remove from the heat and drain.
 
| Put the [[Gammon|gammon]] in a large, deep pan and cover with water. Bring to the [[Boil|boil]], remove from the heat and drain.
 
| Return the [[Gammon|gammon]] to the pan, and then pour in the [[Orange juice|orange juice]]. Pour in enough cold water to cover the gammon completely.
 
| Return the [[Gammon|gammon]] to the pan, and then pour in the [[Orange juice|orange juice]]. Pour in enough cold water to cover the gammon completely.
| Push two [[Cloves|cloves]] into each [[Onion|onion]] half and add to the pan along with the [[Bay leaves|bay leaves]]. Cover with a lid and bring gently to the [[Boil|boil]] (this will take about 30 minutes), skim the surface and then reduce the heat to a [[Simmer|simmer]]. Cook gently for 2 &frac12; hours, adding more hot water to the pan as necessary.
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| Push two [[Cloves|cloves]] into each [[Onion|onion]] half and add to the pan along with the [[Bay leaves|bay leaves]]. Cover with a lid and bring gently to the [[Boil|boil]] (this will take about 30 minutes), skim the surface and then reduce the heat to a [[Simmer|simmer]]. Cook gently for 2 &frac12; hours, adding more hot water to the pan as necessary. Add the [[star anise]] to the water, if using.
 
| Preheat the [[Oven|oven]] to 180°C/fan oven 160°C, 350°F/Gas 4.
 
| Preheat the [[Oven|oven]] to 180°C/fan oven 160°C, 350°F/Gas 4.
 
| Remove the [[Gammon|gammon]] from the pan and sit onto a chopping board. Using a long knife remove the skin, leaving behind a thin layer of [[Fat|fat]]. Score the gammon in a diamond pattern with the tip of a knife. Place a [[Clove|clove]] in the middle of a few of the diamonds. Sit the gammon into a [[Roasting|roasting]] tin.
 
| Remove the [[Gammon|gammon]] from the pan and sit onto a chopping board. Using a long knife remove the skin, leaving behind a thin layer of [[Fat|fat]]. Score the gammon in a diamond pattern with the tip of a knife. Place a [[Clove|clove]] in the middle of a few of the diamonds. Sit the gammon into a [[Roasting|roasting]] tin.
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| [[Roast]] the [[Gammon|gammon]] in the [[Oven|oven]] for 45 minutes, [[Basting|basting]] frequently with the glaze and pan juices, until the gammon is cooked through and golden-[[Brown|brown]] all over.
 
| [[Roast]] the [[Gammon|gammon]] in the [[Oven|oven]] for 45 minutes, [[Basting|basting]] frequently with the glaze and pan juices, until the gammon is cooked through and golden-[[Brown|brown]] all over.
 
}}
 
}}
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===Pre-packed, plastic wrapped gammon joints===
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Most supermarket gammon joints don't look like something that would be served at a banquet for Henry VIII, instead they are plastic wrapped and held together by an encircling plastic band, or even two layers in some cases.  If taste is more important than presentation, I prefer remove and discard the plastic banding that come off easily so the joint can absorb the flavours while boiling.  The final banding is likely to be easier to remove once boiled.  It will probably fall apart while being roasted, but that makes it even better for the marmalade to cover all of the meat. 
 
===Serving suggestions===
 
===Serving suggestions===
 
Serve the [[Gammon|gammon]] hot with [[Red cabbage|red cabbage]] and [[Roast potatoes|roast potatoes]] or cold with a selection of [[Cheese|cheese]] and [[Pickles|pickles]].
 
Serve the [[Gammon|gammon]] hot with [[Red cabbage|red cabbage]] and [[Roast potatoes|roast potatoes]] or cold with a selection of [[Cheese|cheese]] and [[Pickles|pickles]].

Revision as of 07:53, 7 April 2014

Sticky Marmalade Gammon
Difference between revisions of
Servings:6-8 plus some leftovers
Ready in:4 hours 15 minutes
Prep. time:15 minutes
Cook time:4 hours
Difficulty:Average difficulty

A gammon joint is a must-have at Christmas - not only does it always make an impressing centrepiece, it gives you plenty of delicious leftovers to feed the family for a couple of days. Cooking a gammon joint from scratch is easy and likely to be more economical than buying a ready cooked joint.

Ingredients

Ingredients

Printable 🛒 shopping list & 👩‍🍳 method for this recipe

For the glaze:

Method

  1. Put the gammon in a large, deep pan and cover with water. Bring to the boil, remove from the heat and drain.
  2. Return the gammon to the pan, and then pour in the orange juice. Pour in enough cold water to cover the gammon completely.
  3. Push two cloves into each onion half and add to the pan along with the bay leaves. Cover with a lid and bring gently to the boil (this will take about 30 minutes), skim the surface and then reduce the heat to a simmer. Cook gently for 2 ½ hours, adding more hot water to the pan as necessary. Add the star anise to the water, if using.
  4. Preheat the oven to 180°C/fan oven 160°C, 350°F/Gas 4.
  5. Remove the gammon from the pan and sit onto a chopping board. Using a long knife remove the skin, leaving behind a thin layer of fat. Score the gammon in a diamond pattern with the tip of a knife. Place a clove in the middle of a few of the diamonds. Sit the gammon into a roasting tin.
  6. Mix together the marmalade, honey and mustard. Spoon or brush the glaze evenly over the gammon.
  7. Roast the gammon in the oven for 45 minutes, basting frequently with the glaze and pan juices, until the gammon is cooked through and golden-brown all over.


Pre-packed, plastic wrapped gammon joints

Most supermarket gammon joints don't look like something that would be served at a banquet for Henry VIII, instead they are plastic wrapped and held together by an encircling plastic band, or even two layers in some cases. If taste is more important than presentation, I prefer remove and discard the plastic banding that come off easily so the joint can absorb the flavours while boiling. The final banding is likely to be easier to remove once boiled. It will probably fall apart while being roasted, but that makes it even better for the marmalade to cover all of the meat.

Serving suggestions

Serve the gammon hot with red cabbage and roast potatoes or cold with a selection of cheese and pickles.

Notes on gammon cooking times

Usually a gammon joint is cooked by boiling, either in a large saucepan (about 1.5 hours to 2.5 hours depending upon weight), or a quicker method is to cook in a pressure cooker (1 hour). After this process, the gammon will be cooked and perfectly safe to eat, however, often the gammon is then finished by roasted with a glaze (honey, marmalade, branston pickle, etc. This finishing process does make for an extended cooking time but it does give an exceptional finish.

See also