How Do I Roast a Gammon Joint?


To roast a gammon joint, first pre-soak the joint in salt or in any curing element. Secondly, prepare your fire and place the meat on a rack. Next, put the gammon rack over the fire and begin roasting it until all sides are well roasted. Finally, remove it from the fire and serve.
3 Additional Answers
A 2.75 kg gammon joint is roasted by first soaking it in cold water or about 24 hours and later draining it well. It is then covered in kitchen foil and cooked in the oven for about 2 hours. It can be smeared with a mixture of honey and mustard to add flavour, after which it is further roasted for another 25 minutes until it is richly browned.
To roast a gammon joint, start by placing it in a large bowl, cover with cold water and soak for about 24hours. Then, set the oven to 160 degrees/gas3, lay two kitchen foils at right angles and place the meat in the middle after which you cover with a silver foil to air tight conditions. Finally, roast the gammon for two hours after setting the oven at 220 degrees centigrade/gas7.
To roast a joint gammon, first soak it in water for approximately 16 hours to remove excess salt. Calculate the cooking time by weighing it and allow 20 minutes per 500g. Put it in a steamer and add cloves, bay leaves, fresh rhyme and two litres of apple juice and boil until done. Leave it to cool in the liquid and after cooling, remove it and cut away the skin to leave a layer of fat. Score the fat in ab diamond pattern and finally put it into a roasting tin lined with a foil.
Q&A Related to "How Do I Roast a Gammon Joint"
In roasting a gammon joint, allow 30 minutes per 450g/1/2kg(1lb) plus 30 minutes. Gas mark 4-5, 180C, 350F. Place joint in a roasting tin, cover with foil MORE?
apple baked and glazed gammon Takes 3-4 hours 2-3kg middle gammon 54 cloves Few fresh thyme sprigs 2 bay leaves, plus extra to garnish 2 litres apple juice 4 tbsp apricot jam 4 tbsp
1. Ask your butcher to suggest the proper amount of venison depending upon your needs. Eight to 10 oz. per serving ought to be sufficient, but it depends upon what the butcher has
152 minutes - or 2. 1. /. 2. hours.
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