Romshed Gammon

All gammon needs a good soaking before you cook it to reduce the saltiness and replace some of the moisture lost during curing. Cover it in water overnight and throw away the water. If you have a large gammon you could do this over 24 hours or more, changing the water a couple of times.

Then bring it to the boil in some water and throw that away before baking it in the oven, according to a Delia Smith recipe as follows:

Calculate the cooking time at 20mins per 450g. Wrap the gammon loosely in tin foil and put it into oven at 160C. 30 mins before the end of the cooking time, take it out and put the juices to one side. Turn the oven up to 200C.

Peel the skin off with a sharp knife and then score the remaining fat into diamond shapes. Mix up 2tblspns of mustard powder (less for a smaller joint) and smear it across the scored fat. Sprinkle demerara sugar across the top and press in whole cloves at the corners of the diamonds. Put it back in the oven for the remaining 30 mins.

Take it out of the oven, pour the kept juices over the top, cover with foil and leave to sit for about 45 mins if you are eating it hot, or much longer if cold.

There are lots of ways to cook a gammon and some of our customers have cooked it in coke, cider, ginger beer etc. Our method does not allow for a lot of juice.

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