A Roast Gammon can seem a little daunting to cook – perhaps it’s because they look fancy with all the pineapples and cherries and the talk of this glaze or that glaze. I’ve always delegated the gammon to an older, wiser person in the family with more cooking experience. BUT, I have now learnt exactly how to make a perfect roast gammon, thanks to Chef Brad who conducts our little chef club every 6 weeks.
I don’t usually do recipes with step-by-step pictures but I thought this recipe warranted the detail…just to put any uncertainties at ease.Print
Easy Roast Gammon
Roast gammon that is deliciously tender and juicy – a step by step guide!
- 1 Gammon (1.5kg â€“ if yours is bigger, the cooking time will adjust slightly â€“ more on that below)
- 2 Carrots
- 1 Onion
- Water (enough to come half way up the gammon when in the pot)
- 1 Can Pineapple rings
- 4 Tablespoons Honey
- 1 tablespoon Wholegrain Mustard
- 1 tablespoon Dijon Mustard
- Chop up the carrots into large chunks
- Chop the onion into 8 wedges
- Place the gammon, with its string-cover still on (if it has one), into a large pot. Put the carrots in and the onion. Now pour water into the pot so that the water covers half the gammon.
- Put the lid on and boil for 40 minutes ( I didnâ€™t boil on maximum temperature but just high enough to boil gently.)
- You may need to add a little water once its been boiling for 20 minutes or so, just so that the water is still halfway up the gammon.
- In the meantime, prepare the glaze â€“ mix the honey and mustards together. Easy!!
- Preheat the oven onto 210Â°C
- After boiling for 40 minutes, discard the water, carrots and onion (alternatively you can freeze the water into ice cube trays and use it as stock for soups and stews) and remove the string-cover from the gammon.
- Place the gammon in a roasting dish and spoon or brush the glaze over the top of the gammon.
- Place the pineapple rings on the bottom of the roasting dish (this adds juice to glaze which you can use as a sauce when serving)â€¦and it looks nice too!
- Roast (without a lid) for 40 minutes at 210Â°C, until browned and crispy.
- Slice and serve with your choice of starch and vegetables. You can pour the leftover juice in the roasting dish over the meat. Delicious!
* If your Gammon is bigger than 1.5kg, your cooking time should adjust slightly. Use a boiling time of roughly 25 minutes per kg of gammon. The roasting time should always be in the region of 40-50 minutes.
Place the vegetables and gammon in a large pot
Put the lid on and boil for 40 minutes ( I didn’t boil on maximum temperature but just high enough to boil gently.)
In the meantime, make the glaze. Just mix all the ingredients below, together…
After boiling the gammon for 40 minutes, place it in a roasting dish (discard the water and veggies)
Now roast the gammon, uncovered for 40 minutes at 210°C until beautifully brown and crispy, like the picture below….
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If i only have wholegrain mustard cani leave the dijon mustard out?
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