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How to Roast a Small Gammon to Perfection
How to Roast a Small Gammon
- Prep Time: 20 minutes
- Cook Time: 1 hour 40 minutes
- Total Time: 2 hours
- Yield: 6 servings 1x
- Category: Meat Recipes
Description
Gammon is the name given to the meat from the hind legs of a pig that has been cured in the same way as bacon.
Ingredients
- 2kg gammon
- 1 chopped onion
- Cloves
- 15 peppercorns
- 1 cup apricot jam
- 1 cup brown sugar
- 1 heaped tsp mustard powder
Instructions
To cook gammon
Place the gammon in a large pot. Cover with water.
Add one chopped onion, Cloves, and peppercorns.
Now it’s time to boil the gammon. Its 20 mins for every ½ kg and an extra 20 minutes
For a 2kg gammon, you will boil for 1 hour and 40 minutes.
Check the water occasionally to make sure gammon is always covered.
Syrup
1 cup apricot jam
1 cup brown sugar
1 heaped tsp mustard powder
Melt all ingredients in a pot over low heat.
While this is melting, remove any fat from the gammon.
Then slice the top, making it look like diamond shapes.
Place a peppercorn at the edge of every diamond.
Brush some syrup over the top of the gammon.
Cook for about 10 minutes at 180 degrees.
Then remove, brush again with syrup.
Cook for a further 15 minutes. Remove from oven and brush with little syrup.
You can also add fresh cherries or pineapple when roasting.
Notes
Prepared, tried, and tested Jennifer Govender Bisnath from The Recipe Hunter: Tried and Tested Recipes From Home Chefs
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Nutrition
- Serving Size: 1
- Calories: 269
- Sugar: 53
- Sodium: 32
- Fat: 1
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 70
- Fiber: 2
- Protein: 1
- Cholesterol: 0
What is Gammon
Gammon is the hind leg of pork after it has been cured by dry-salting or brining, which may or may not be smoked. Like bacon, it must be cooked before it can be eaten; in that sense, gammon is comparable to fresh pork meat, and different from dry-cured ham like prosciutto
Gammon is sold in supermarkets and by your local butcher raw and requires cooking before you can eat it, whereas ham is ready to eat immediately, but both are made in a very similar way. Both gammon and ham are cuts from the hind legs of a pig and are either salted, brined, or smoked.
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