How do you cook unsmoked Wiltshire cured gammon?

How do you cook unsmoked Wiltshire cured gammon?

Instructions: 190°C/Fan 170°C/Gas 5 30 mins per 500g plus 30 mins Rest the joint for 10 minutes. Place in a roasting tin and cover loosely with foil.

Do I need to soak cured gammon?

Talk to your butcher about the cure they’ve used – some are stronger than others, but most will need around 12-48 hours soaking. Cover the gammon in fresh water, changing it every 12 hours. Taste it and if it’s still too salty, leave the joint to soak a little longer in fresh water.

Do I need to boil gammon before roasting?

Boiling requires a large pot, but if you are making another roast for Christmas dinner and oven space is limited then boiling is a great option. Place the gammon in a large roasting tray and cover with foil. Roast at 180°C for 30 minutes per 450g plus an additional 30 minutes.

How do you get the salty taste out of gammon?

If you still find it too salty, go ahead and try boiling briefly in fresh water (blanching) after soaking, and then plunging in ice water before you continue to glaze and roast. If all of that isn’t enough, and you are choosing the lowest salt gammon available to you, then gammon isn’t your thing.

Do you need to soak Tesco gammon?

This gammon can be soaked for a milder flavour. Submerse in a bowl of cold water overnight in the fridge (minimum 6 hours). Discard water and pat dry with kitchen paper towel before cooking. Remove from oven and allow to rest in a warm place for 10 mins before carving.

Does ginger ale remove salt from ham?

Instead of using pan drippings to baste the ham, curb some of the saltiness by using a small bottle of ginger ale or lemon-lime soda. Pour the soda over the ham after you have finished removing the drippings. Bake the ham until it is ready to be removed from the oven.

Do you have to soak ham before cooking?

Depending on how the ham was cured, it will most probably be necessary to soak the ham for 24 hours before baking it. This step isn’t necessary when boiling a ham as the boiling process automatically removes any excess salt, but it is a foolish errand to bake a salt cured ham without soaking..

Do you take plastic off gammon?

Cooking Instructions – General: Remove outer packaging leaving inner casing on the joint. For best results we recommend carving the joint into thin slices. Raw/undercooked meat may contain harmful bacteria that may cause food poisoning.

What do I serve with gammon joint?

Gammon is a great roast and goes well with a large variety of vegetables Choose two or three alongside potatoes. I would always serve it with roast potatoes, but you could use other potatoes such as baked or mashed if you like. Try to use vegetables in season and include something green or the dinner will look bland.

How long does a joint of gammon take to cook in the oven?

Cooking instructions: Oven Place joint in a roasting tray and cover loosely with foil. Place on the middle shelf of the oven. During cooking: Cook for 1 hour 55 mins. Remove foil for the last 30 mins of cooking.

How to cook Gammon joints?

Fill a large stockpot with water, and bring the water to a boil. Place the gammon joint into the pot. Cover the pot, and simmer over a low heat for 1 hour. Preheat the oven to 400F / 200C. Drain the water carefully from the pot, and remove the skin from the gammon joint. Insert the small end of each clove into the fat all over the gammon joint.

What can I do with a gammon hock?

Follow this recipe to prepare our gammon hock, then use it in one of our other recipes – perhaps this delicious Ham & Leek Pie, or this Rustic Pork Terrine. Note – the quantities here were used to cook a roughly 1.2kg gammon hock, but you could multiply up to cook any of our gammon hock joints.

Is gammon ham smoked or cured?

This is a cured (but not smoked) ham. Actually, it can be smoked as well, but most of the time you will find it not smoked. A common method for making gammon is a Wiltshire Cure for Ham.

How do you cook gammon hock in cider?

Place the gammon hock into a large deep saucepan and fill with enough water to cover. Bring to the boil on the hob, and then discard the water and rinse both the pan and the gammon hock. Return the gammon hock to the pan, pour in the cider and then top up with more water until the joint is covered again.