Gammon joint is a delicious and flavorful cut of meat that is versatile enough to be enjoyed in different ways. Whether you boil, roast, or grill it, a perfectly cooked gammon joint is a treat for any meat lover. However, cooking a gammon joint can be intimidating for some. But don’t despair, with a little guidance, anyone can cook a juicy and flavorful gammon joint that will make your taste buds dance. In this article, we will guide you through how to cook a gammon joint, step by step, and answer some frequently asked questions about gammon joints.
Ingredients
Before we start, let’s gather the ingredients. You will need:
-1 gammon joint (around 2-3 kg).
-1 onion.
-1 carrot.
-1 celery stalk.
-1 bay leaf.
-6-7 black peppercorns.
-4-5 cloves of garlic.
-Water (enough to cover the gammon joint).
-1-2 tbsp of Brown sugar/honey/jam (optional).
-1 tsp of Mustard (optional).
-1 tbsp of Balsamic vinegar (optional).
-1 tbsp of Soy sauce (optional).
How to cook a gammon joint?
Step 1: Preparing the gammon joint
Rinse the gammon joint under cold running water and pat it dry with a paper towel. Place it in a large pot or deep oven dish. If the gammon joint came with a rind, remove it by gently cutting it off with a sharp knife. Make sure you leave a thin layer of fat as it will help to keep the meat moist during cooking.
Step 2: Adding flavor to the gammon joint
Add the onion, carrot, celery, bay leaf, black peppercorns, and garlic to the pot or dish with the gammon joint. Pour enough water to cover the gammon joint and bring it to a boil. Reduce the heat and let it simmer for around 1 1/2 to 2 hours or until the meat is cooked through (the cooking time will depend on the size of your gammon joint). To check if the gammon joint is cooked, insert a meat thermometer into the thickest part of the meat. The temperature should be around 71-74°C for a fully cooked gammon joint.
Step 3: Adding a glaze (optional)
Once the gammon joint is cooked, remove it from the pot and place it on a baking tray or roasting dish. If you want to add a glaze to the gammon joint, mix brown sugar/honey/jam, mustard, balsamic vinegar, and soy sauce (if using) in a small bowl and brush it over the meat. Place the gammon joint in the oven and bake for around 20-25 minutes at 200°C until the glaze is caramelized and golden brown. Make sure you keep an eye on it as it can burn quickly.
Step 4: Resting and serving
Remove the gammon joint from the oven and let it rest for around 10-15 minutes before slicing it. This will allow the juices to redistribute and keep the meat tender and juicy. Serve the gammon joint with your favorite sides, such as roasted vegetables, mashed potatoes, or salad.
FAQs
Q: How do I store cooked gammon joint?
A: Allow the gammon joint to cool down completely before storing it. You can store it in an airtight container in the fridge for up to 3-4 days or freeze it for up to 2-3 months.
Q: Can I cook a frozen gammon joint?
A: No, it’s not recommended to cook a frozen gammon joint. You should defrost it first in the fridge overnight before cooking.
Q: Can I boil a gammon joint instead of roasting it?
A: Yes, boiling a gammon joint is a popular cooking method. Follow the same steps as above, but instead of adding a glaze and roasting it in the oven, leave the gammon joint to cool slightly in the cooking liquid and then slice it.
Q: Can I add other flavors to the gammon joint?
A: Yes, you can experiment with different flavors and seasonings, such as thyme, rosemary, cloves, cinnamon, or orange peel. Just make sure not to overpower the natural flavor of the gammon joint.
Q: How do I know if the gammon joint is cooked?
A: Use a meat thermometer to check the internal temperature of the meat. It should read around 71-74°C for a fully cooked gammon joint.
Conclusion
Cooking a gammon joint is easy as long as you follow the steps properly. Remember to prepare the gammon joint by removing the rind if applicable, add flavor to the meat with aromatics, and cook it until it’s tender and juicy. Adding a glaze is optional but can take your gammon joint to the next level. Don’t be afraid to experiment with different flavors and seasonings and have fun in the kitchen.
