What is a Gammon joint.?!
I have 3 Gammon types for you to choose from:
1) Whole Gammon that's basically a whole leg or Shoulder joint on the Bone (my favourite)
2) Boned joints for easy carving of the cooked joint get your butcher to remove the bone
2) Half joints pre-prepared from the supermarket
Please adapt your cooking method for the outcome you require e.g. Hot Cooked Ham: Baked Ham/Gammon: Cold Coated Ham. If its a green joint (uncured) then soak it overnight in cold fresh water fully submerged, making sure the soaking container is leak-proof and scrupulously clean. Some Chef's tell you that the new curing methods of today do away with the need for soaking a gammon joint. However in my humble opinion the soaking process is still valid to remove any excess salt granulation, to help further tenderise the joint and it also reduces the cooking time needed. Remember to cover the soaking joint with a lid to deter flies or insects.
Next day: discard the water and carefully rinse
Answers: Preparing and Cooking A Gammon or Ham Joint: by Ian Jenkins
I have 3 Gammon types for you to choose from:
1) Whole Gammon that's basically a whole leg or Shoulder joint on the Bone (my favourite)
2) Boned joints for easy carving of the cooked joint get your butcher to remove the bone
2) Half joints pre-prepared from the supermarket
Please adapt your cooking method for the outcome you require e.g. Hot Cooked Ham: Baked Ham/Gammon: Cold Coated Ham. If its a green joint (uncured) then soak it overnight in cold fresh water fully submerged, making sure the soaking container is leak-proof and scrupulously clean. Some Chef's tell you that the new curing methods of today do away with the need for soaking a gammon joint. However in my humble opinion the soaking process is still valid to remove any excess salt granulation, to help further tenderise the joint and it also reduces the cooking time needed. Remember to cover the soaking joint with a lid to deter flies or insects.
Next day: discard the water and carefully rinse
pork
Ham!! I learned a new thing too - yay
"Cut from the hind leg of the pig, gammon is cured in brine while it is still attached to a side of pork. "
Interesting...I had no idea what it was?????
Thanks!!!