How to prepare a Gammon joint

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"Both gammon and ham are cuts from the hind legs of a pig. Gammon is sold raw and ham is sold ready-to-eat. Gammon has been cured in the same way as bacon whereas ham has been dry-cured or cooked. Once you've cooked your gammon, it is then called ham. "To make your Christmas ‘ham’ you’ll need to buy a gammon"

It is recommended to soak the gammon in water over night to remove saltiness.

  1. To start, weigh your meat to calculate cooking times.
  2. Put the meat in a large pan, cover with cold water and bring to the boil, adding any flavourings you may wish eg cinnamon, bay, peppercorns, coriander seeds and onion.
  3. Cook for 30 mins per 450g/1lb, periodically skimming and discarding any white froth that comes to the surface.
  4. Drain, reserving the stock if you like, leave to cool a little. Remove the top layer of skin, leaving a thin layer of fat around the meat.
  5. Score the fat, then brush with the glaze of your choice – a mixture of maple syrup and coarse-grain mustard is good. You can stud the fat with cloves too.
  6. Place in a foil-lined roasting tin and bake at 220C/fan 200C for 20-30 mins (based on a 5kg ham) or until the glaze is golden.

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