The cooking liquid can be strained and reserved. A gammon joint can be cooked by boiling or a combination of boiling and baking.

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Simply cover your gammon joint with your chosen liquid bring it to the boil and allow to simmer.

Baked gammon joint. Peel the zest from the lemons then squeeze in the juice. Try it on the side of some Glazed Baked Ham. Place the gammon into a large heavy-based lidded saucepan with the lemon orange apple cinnamon stick onion and star anise.

You can also try white vinegar to help mask the saltiness. Its the 1st of December so what better way to get into the festive spirit than with Phil showing us how to bake the perfect ham. Peas bacon cheese onions and celery are tossed in mayo and chilled for a simple yet delicious sideThe creamy texture will help to elevate the salty element of ham.

To work out how long to cook your gammon for weigh the joint when raw and allow 20 minutes per 450g 1lb plus an additional 20 minutes. How to roast a gammon joint Roasting gammon takes a bit longer but gives the crispy or glazed finish on the outside that many people enjoy. The type of wood chips that the gammon joints are smoked over determines their smoky flavour.

Preheat the oven to. Cover the pan with the lid place onto the heat bring the water to the boil then turn the heat down until simmering. Mix the mustard and honey together in a small bowl.

Drain the gammon and dry it then wrap it loosely in foil so that there is room for the air to circulate. Cooked gammon can be served hot traditionally with parsley sauce or a sweet cranberry and port relish. Taste the ham after fifteen minutes.

If it is still too salty allow the vinegar or lemon juice to soak in for another ten to fifteen minutes. Simply place the gammon in a baking. Place the gammon in a large snug-fitting pot.

Boiled baked or roasted smoked gammon joints are a traditional meal served in many British homes. Preheat the oven to 170C 325F or gas mark 3. You can also roast your gammon joint in the oven.

Remove the gammon from the water and set aside to cool for 15 minutes. Place the ham in a deep tray use a tray. Its also equally as delicious cold as part of a buffet with a selection of meats and chutneys or satisfyingly sandwiched between rounds of bloomer bread.

Rub the lemon juice on the outside of the ham and let it sit for about 15 minutes before serving. Roughly chop and throw in the carrots and celery with the bay leaves peppercorns and bouquet garni. Place the parcel in a tin and cook for 20 minutes per 450g.

Pour in enough cold water to cover the gammon. Method Place the gammon joint into a large lidded saucepan cover with cold water and bring to the boil over a high heat. Ours are smoked over oak chips for a period of 14 to 16 hours to create our truly incredible flavour with no extra colours added.

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