I love gammon. I mean, I really love gammon. Cooked in liquid it retains a lovely moist tenderness and is delicious! It’s perfect roasted and best of all, the leftovers will keep you in sandwiches for days! I sometimes cook it in apple juice which adds a nice sweetness but if you just use water, you can use the stock for soup. Ham or gammon stock makes a fabulous lentil soup.
I cooked this in a slow cooker (you can just use a large saucepan if you don’t have one) and then roasted it in a honey, mustard and balsamic glaze. Make sure to remove as much fat as you possibly can before roasting.
I urge you to give this a try- It really is a very tasty option! The full recipe and instructions are below!
- 1 gammon joint (size to suit you)
- 1 tbsp honey
- 1 tbsp balsamic vinegar
- 1 tsp dijon mustard
- ground black pepper
- Slow cook the gammon (you can use a slow cooker or simmer over a low heat in a pot) If you are using a slow cooker, leave all day or if you are simmering, allow 20 minutes plus 20 minutes per pound
- Remove from the heat and use a sharp knife to remove excess fat
- Mix together the honey, balsamic vinegar, dijon mustard and black pepper
- spoon the mixture over the gammon joint or for best results, use a paintbrush to coat the joint generously
- Roast in the oven at 200C for 30 minutes
- Slice and serve- delicious!
EquipmentArray (  => slow cooker or pot with lid  => roasting dish  => bowl for marinade  => sharp knife )
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