How long do you cook a gammon joint?

Simply cover your gammon joint with your chosen liquid, bring it to the boil and allow to simmer. 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. You can also roast your gammon joint in the oven.

How to calculate cooking time for honey roast Gammon?

This dynamic meat roasting timer works out the cooking schedule for honey roast gammon ( bacon or ham . Simply enter the time you would like to carve and serve the bacon or gammon joint. The timings will be calculated and a cooking schedule created for you.

How to calculate cooking time for Bacon and Gammon?

Simply enter the time you would like to carve and serve the bacon or gammon joint. The timings will be calculated and a cooking schedule created for you. There is a printer friendly option so you can print the roasting schedule and take it to the kitchen with you.

How to make a glaze for a gammon roast?

Preheat the oven at 200°C. Make your glaze whilst gammon is cooking. Follow directions to make Beer & Honey Glaze . Or make a simple Honey and Mustard glaze. Mix together 4 tbsp Honey & 4 Tbsp Mustard, ready to be brushed on top. Place in the oven and cook for 25-30 minutes until the gammon fat has browned slightly.

What’s the best way to roast a gammon?

By coating the meat in a bran paste before cooking long and slow, the meat is permeated with a pleasant nuttiness and is kept moist by the protective bran coating. The most common flavours matched to roast gammon are honey and cloves, complementing the rich, salty quality of the meat.

Which is better poaching or roasting Gammons?

Poaching your gammon joint along with vegetables and aromatics infuses it with flavor and pre-cooks it to cut down on roasting time. Finishing your gammon joint in the oven will render some of the fat and give it a nice crispy texture, as well as help your glaze stick. This yummy dish is sure to satisfy you and your dinner guests!

Do you score the skin on Gammon before roasting?

Scoring the skin before roasting is a must to help render down the fat and ensure mouth-wateringly crisp skin. For ease of serving, try and choose a gammon joint which has no bone and is already rolled by a butcher.