Gammon joint, also known as ham, is a popular cut of meat that is often served during holidays and special occasions. However, cooking a moist gammon joint can be tricky. This article will provide you with helpful tips and step-by-step instructions on how to cook a moist gammon joint that will impress your guests.
Choosing the Gammon Joint
The first step to cooking a moist gammon joint is to select the right cut of meat. Look for a gammon joint with a good covering of fat. The fat will help keep the meat moist during cooking. Aim for a joint that weighs between 1 and 1.5 kg. A larger joint may take longer to cook, which can dry out the meat.
Preparing the Gammon Joint
Before cooking the gammon joint, you need to soak it in water to remove excess salt. Place the joint in a large pot and cover it with cold water. Let it soak for at least 2 hours, or overnight if possible. Change the water a few times during the soaking process.
Once the gammon joint has soaked, remove it from the water and pat it dry with a paper towel. Preheat the oven to 180°C.
Cooking the Gammon Joint
Place the gammon joint in a large roasting pan with a lid. You can also use a large pot with a lid. Add enough water to the pan to cover the bottom. This will create steam that will help keep the meat moist during cooking.
Next, cover the pan with a lid or aluminum foil. Place the pan in the oven and cook for 20 minutes per 500g. For example, a 1 kg joint will take approximately 40 minutes.
During cooking, baste the gammon joint with the juices in the roasting pan. This will add flavor and moisture to the meat.
Finishing the Gammon Joint
After the cooking time is up, remove the gammon joint from the oven and let it rest for 10-15 minutes before slicing. This will allow the juices to redistribute and make the meat tender and juicy.
To glaze the gammon joint, remove the skin and score the fat in a diamond pattern. Brush the fat with your choice of glaze, such as honey, mustard, or brown sugar. Return the gammon joint to the oven, uncovered, and cook for an additional 20-30 minutes, or until the glaze is caramelized and the meat is cooked through.
Serving the Gammon Joint
Once the gammon joint is cooked and glazed, it is ready to serve. Slice it thinly and place it on a platter with your choice of sides, such as roasted vegetables, mashed potatoes, or salad.
Tips for a Moist Gammon Joint
– Soak the gammon joint in water to remove excess salt and prevent the meat from drying out.
– Use a roasting pan or pot with a lid to create steam that will keep the meat moist during cooking.
– Baste the gammon joint with the juices in the roasting pan to add flavor and moisture to the meat.
– Let the gammon joint rest before slicing to allow the juices to redistribute and make the meat tender and juicy.
– Glaze the gammon joint with your choice of sauce to add flavor and moisture to the meat.
FAQs
Q: How long does it take to cook a gammon joint?
A: The cooking time depends on the size of the joint. Allow 20 minutes per 500g for a joint that is not glazed and 20-30 minutes for a joint that is glazed.
Q: Can I cook a gammon joint in a slow cooker?
A: Yes, you can cook a gammon joint in a slow cooker. Place the joint in the slow cooker and add enough water or stock to cover it. Cook on low for 6-8 hours, or until the meat is cooked through.
Q: Can I freeze leftover gammon joint?
A: Yes, you can freeze leftover gammon joint. Wrap it tightly in plastic wrap or aluminum foil and store it in the freezer for up to 3 months. Thaw it in the refrigerator before reheating.