This Roast Gammon recipe with Red Cabbage 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.
I also love to cook it as my Slow Cooker Gammon Joint. It is another great way to cook this versatile meat.
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 usually don’t have to soak and boil the gammon before cooking to remove saltiness but I always rinse it carefully under the tap.
I don’t simmer my Gammon in liquid before roasting. I treat the joint as I would any other roasting joint. However I do cover with foil until the last half an hour of roasting.
At that point you can remove the skin and top layer of fat, score with a sharp knife and apply a glaze of your choice. I like to use a mustard based glaze see recipe. Or you can just leave as is.
I do feel the Gammon is very good with or without a glaze. Don’t feel any pressure.
For this Family meal I am serving it with Roast Potatoes and Braised Red Cabbage. The Red Cabbage is amazingly easy to cook. It can also be made ahead and just reheated.
Any leftovers are then in the fridge for the next week. It is a perfect partner to sausages, cottage pie, stews and casseroles.
Carrots go well with this combination too and I love to have a jar of Redcurrant jelly on the table.
Another real favourite of mine to cook with Gammon is my Cauliflower Cheese. It is sublime combination.
Roast Gammon and Braised Red Cabbage Recipe
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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
- 3 heaped tbsps soft brown sugar
- 2 medium sharpish apples peeled and cut into half moons about 1 cm thick
- 5 tbsp butter
- 2 medium red onions cut into half moons about 0.5 cm thick.
- 2.5 kg Gammon Joint Smoked or UnSmoked
- salt and pepper to season
Preheat the oven to 180°C/350°F/Gas Mark 4
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.
Melt the butter and add all the red cabbage ingredients to a very large saucepan and stir well. simmer gently for five mins. The cabbage will wilt down a lot if that's the right word for cabbage.
- 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.
When cooked I remove and keep warm with double tin foil and to rest for 30 minutes.
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, carefully pull back the top layer of fat and skin and remove it 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.
The internal temperature that the gammon needs to reach is 71 C.
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I would love to know how you got on with this recipe. I love a hairy chin wag. Please comment below.