Gammon - Cooked or Glazed
Gammon: Baked Glazed Gammon can be a daunting and time consuming task. Sure, it looks beautiful if the glaze isn't slightly burnt, but it can very easily become quite dry. Cooking the gammon in a well flavoured stock makes it extremely simple, very juicy and utterly delicious. Served with caramelized liquor pineapple rings and cherries gives it more than enough visual appeal - and the taste is superior to most other methods of cooking this fine dish. Sliced thinly it is also wonderful as a cold ham the next day, served with a sweet mustard sauce.
Uncooked Boneless Smoked Gammon is widely available and comes in many shapes and sizes. The packaging and net sometimes makes it difficult to see the quality of the cut. Choose one that has a lovely brown colour, with the skin covering a large portion of the ham. It could also be better to buy two smaller evenly shaped hams than one large one. It carves easier and the slices are more manageable on the plate.
Here are two foolproof recipes to cook your ham to perfection:
Recipe 1:
The slight ginger taste is very subtle and works well - and it is ever so easy.
Soak the gammon in cold water for 2-4 hours before cooking (omit the soaking if the gammon is not very salty).
1 uncooked boneless smoked gammon
2 lt ginger ale
boiling water to cover gammon after ginger ale has been added
1 onion, cut into pieces
4 bay leaves
Place soaked gammon in a large enough pot and add the ginger ale. Top up with boiling water and add onion and bay leaves.
Bring to the boil and cook gently for 30 minutes per 500gr.
If you really want the roasted effect the gammon can be scored and glazed and baked in a preheated oven at 200°C until deep brown and crisp..
Recipe 2:
This recipe has a deeper and more aromatic flavour - truly delicious
Place Gammon in cold water for 2 - 4 hours (depending on saltiness of the gammon).
Drain water and replace with fresh water - cover gammon completely.
Add the following ingredients:
1 onion
4 cloves
2 sprigs of parsley
2 bay leaves
5ml mustard powder
10ml brown sugar
2 carrots, sliced
3 celery sticks, 10cm long, sliced
5 peppercorns
500ml apple juice
Slowly bring to the boil and cook for ±20 minutes per 500gr.
Leave to cool in liquid.
Could be used to oven-roast the glaze, served cold or hot at this stage.
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Uncooked Boneless Smoked Gammon is widely available and comes in many shapes and sizes. The packaging and net sometimes makes it difficult to see the quality of the cut. Choose one that has a lovely brown colour, with the skin covering a large portion of the ham. It could also be better to buy two smaller evenly shaped hams than one large one. It carves easier and the slices are more manageable on the plate.
Here are two foolproof recipes to cook your ham to perfection:
Recipe 1:
The slight ginger taste is very subtle and works well - and it is ever so easy.
Soak the gammon in cold water for 2-4 hours before cooking (omit the soaking if the gammon is not very salty).
1 uncooked boneless smoked gammon
2 lt ginger ale
boiling water to cover gammon after ginger ale has been added
1 onion, cut into pieces
4 bay leaves
Place soaked gammon in a large enough pot and add the ginger ale. Top up with boiling water and add onion and bay leaves.
Bring to the boil and cook gently for 30 minutes per 500gr.
If you really want the roasted effect the gammon can be scored and glazed and baked in a preheated oven at 200°C until deep brown and crisp..
Recipe 2:
This recipe has a deeper and more aromatic flavour - truly delicious
Place Gammon in cold water for 2 - 4 hours (depending on saltiness of the gammon).
Drain water and replace with fresh water - cover gammon completely.
Add the following ingredients:
1 onion
4 cloves
2 sprigs of parsley
2 bay leaves
5ml mustard powder
10ml brown sugar
2 carrots, sliced
3 celery sticks, 10cm long, sliced
5 peppercorns
500ml apple juice
Slowly bring to the boil and cook for ±20 minutes per 500gr.
Leave to cool in liquid.
Could be used to oven-roast the glaze, served cold or hot at this stage.
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