- Place raw gammon in water to remove the saltiness. We would recommend leaving it for a few hours or overnight in fridge.
- Cooking times: Rule of thumb is 20 minutes per 450g and an extra 20 minutes.
- Place in pan and cover with cold water, add your desired flavourings. Flavourings that work well are Cinnamon, Bayleaf, Peppercorns, Coriander Seeds, Cloves and Onion.
- Boil for half the cooking time, skimming the white froth from the top of the water regularly.
- Drain and keep stock if you like for gravy.
- Remove a layer of skin from around gammon leaving only a thin layer of fat around joint.
- Place in oven wrapped in foil for remaining time at 180oc.
- 30 minutes before the end of cooking time brush with your glaze.
- A glaze of English mustard, brown sugar and cider works well at this stage.
- Remove tin foil and turn oven up to 190oc for final cooking stage, and this will give you a better glaze.
