Roast Gammon Joint
This Roast Gammon recipe is just a cracking meal for all occasions. It is my go to for a laid back Sunday Lunch, Boxing Day or entertaining friends and family. It always seems to go down a storm with adults and children alike. It’s the Sausage, Chips and Beans of the Sunday Lunch, and as is my want, it is crazily easy to prepare and will sit in comfortable silence awaiting it’s curtain call. That allows me to prepare sides in a ridiculously laconic manner, this morning I did it in my pyjamas, think Jo Brand in toasties, with bad hair and make up still down my face from the night before but more importantly with not an anxious thought in sight. Absolutely love it and you cannot believe how many delicious different accompaniments go with this sweet and salty hunk of Ham. People ask me what to cook with Gammon and I always say Braised Red Cabbage. Soft, deep and buttery I think that there is not a lot better. I feel passionately about this whole meal combo and although I am sure that there are a lot of good gammon recipes out there it is not as commonplace in the British Kitchen as it once was.
Personally I don’t like to eat Danish intensively reared Pigs preferring to buy a Gammon Joint from the UK but usually the better farmed English bred pigs are expensive so I wait for Supermarket half price offers (usually Tescos) and will buy a couple and freeze. That’s not to say that the Danish Gammon does not taste good, annoyingly it does. But I would prefer to support a happier piggy life than a downright miserable one. In order to assure the quality of the meat I rely on its provenance and buy a superior Supermarket brand. Nowadays you don’t have to soak and boil the gammon before cooking to remove saltiness but I always rinse it carefully under the tap.
For this Family Xmas meal I am serving it with Roast Potatoes and Braised Red Cabbage. The Red Cabbage can also be made ahead and just reheated. Infact we might as well just call this a b….y ready meal and cover it with clingfilm.
Roast Gammon and Braised Red Cabbage Recipe
Gammon and Braised Red Cabbage Recipe
This recipe for Roast Gammon and braised Red Cabbage is delicious and very simple to prepare. I usually make it ahead and keep warm for when required. Perfect for Sunday Lunch.
- 1 medium Red Cabbage stalk removed and chopped into strips
- 2 tbsps balsamic vinegar
- 2 tbsps soft brown sugar
- 2 medium sharpish apples peeled and cut into half moons about 1 cm thick
- 4 tbsp butter
- 2 medium red onions cut into half moons about 0.5 cm thick.
- 2.5 kg Gammon Joint Smoked or UnSmoked
Place the Gammon in a roasting tray and cover with foil. Cooking times are 30 minutes per 500g plus 30 mins- so for my joint of 2.642 g cooking time is 3 hrs and 5 mins at 180 centigrade. Half an hour before the gammon is ready remove the foil.
Add all the red cabbage ingredients to a large saucepan and stir well as the butter melts and simmer gently for five mins.
Cover and simmer gently for 30 mins or so until the cabbage becomes soft and tender.
Taste for seasoning. I like to add a generous amount of black pepper.
I am not a very good follower of instructions and so working out cooking times in reality doesn't happen in my kitchen! I have a meat thermometer and when it reaches an internal temperature of 71 C I know it is ready. I remove and keep warm with double tin foil and a thick towel.
If you wish to glaze the Gammon then remove from the oven 30 mins before the cooking time is up and using a cloth to protect your hands, pull back the top layer of fat and skin and put to one side. Criss cross the remaining fat with a sharp knife. Spread 2 tbsps of French Mustard over the fat and then sprinkle with Demerara Sugar. Pop back in the oven for the remaining 30 minutes.
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