Gammon is a delicious and versatile cut of pork that can be enjoyed in a variety of ways. Whether you prefer it smoked or unsmoked, dry-salted or brined, gammon is a crowd-pleaser that’s perfect for any occasion.
But have you ever wondered how to make gammon from scratch? In this article, we’ll guide you through the process of preparing and cooking gammon, from selecting the right cut of pork to adding the perfect glaze.
So put on your apron and get ready to impress your friends and family with your homemade gammon!
How To Make Gammon From Pork?
Step 1: Choose Your Cut of Pork
Gammon is made from the hind legs of a pig, and you can choose between smoked or unsmoked varieties. When selecting your cut of pork, make sure it’s fresh and has a good amount of fat for flavor.
Step 2: Prepare Your Brine or Dry Rub
There are two ways to cure gammon: by brining or by using a dry rub. For brining, mix together kosher salt, brown sugar, pink salt, and pickling spice in a container large enough to hold the brine and pork. Bring 2 quarts of water to a boil and pour over the brine ingredients, whisking to dissolve. Pour in 1 gallon of fresh cold water to cool down the mixture. Score the skin side of the pork roast with a sharp knife, then lower it into the brine, skin-side up. Use a plate to weigh down the roast so it’s fully submerged in liquid. Refrigerate for 1 day for every 2 pounds of pork, turning it over halfway through the process.
For a dry rub, mix together kosher salt, brown sugar, black pepper, and any other spices you like (such as paprika or garlic powder). Rub the mixture all over the pork roast, making sure to get into all the crevices. Place the roast in a large plastic bag and refrigerate for at least 3 days.
Step 3: Cook Your Gammon
Once your gammon is cured, it’s time to cook it. For boiled gammon, place the meat in a large pan, cover with cold water and bring to a boil. Add any flavorings you like (such as cinnamon, bay leaves, peppercorns, coriander seeds, and onion) and boil for half the calculated cooking time (generally 20 minutes per 450g plus an added 20 minutes). Periodically skim off any white froth that rises to the surface. Drain and leave to cool before removing the top layer of skin.
For roasted gammon, preheat your oven to 325 degrees F (165 degrees C). Place the gammon on a rack in a roasting pan with 1 cup of water and 2 whole star anise. Roast until the internal temperature reaches 130-135 degrees F (55-58 degrees C), about 2 hours. Increase oven temperature to 425 degrees F (220 degrees C) and continue roasting until the skin is browned and crispy and the internal temperature reaches 145-150 degrees F (63-66 degrees C).
Step 4: Add Your Glaze
For an extra burst of flavor, add a glaze to your gammon. Mix together mustard, maple syrup, cayenne pepper, and salt in a bowl. Brush the glaze onto your baked ham and return it to the oven for 5 minutes.
Step 5: Serve and Enjoy!
Once your gammon is cooked and glazed to perfection, remove it from the oven and let it rest for a few minutes before slicing. Serve hot or cold with your favorite sides for a delicious meal that’s sure to impress.
Choosing The Right Cut Of Pork For Gammon
Gammon is a popular cut of pork that is made from the hind legs of a pig. When choosing the right cut of pork for gammon, it’s important to consider whether you want smoked or unsmoked varieties. Smoked gammon has a distinct flavor and aroma that comes from being smoked over wood chips or logs. Unsmoked gammon, on the other hand, has a milder flavor that allows the natural sweetness of the pork to shine through.
When selecting your cut of pork for gammon, look for fresh meat that has a good amount of fat for flavor. A popular choice is the “bacon joint,” which provides both the back and streaky bacon in one slice, giving you both the loin and belly. Another option is bone-in gammon, which takes longer to cook but can be cheaper by the kilogram. Bone-out gammons have been cut off the bone, rolled, and tied with netting, making them easier to carve.
Ultimately, the choice of cut will depend on your personal preference and cooking method. If you plan to boil your gammon, bone-in cuts may be a good choice as they can withstand longer cooking times without drying out. If you plan to roast your gammon, bone-out cuts may be easier to carve and provide a more uniform shape for even cooking.
No matter which cut you choose, with proper preparation and cooking techniques, you can enjoy a delicious and flavorful gammon that will be sure to impress your family and friends.
Preparing The Pork For Brining Or Dry-Salting
Before you can cure your gammon, you need to prepare the pork. Start by selecting a fresh cut of pork with a good amount of fat for flavor. Once you have your pork, you can choose between brining or dry-salting.
For brining, mix together kosher salt, brown sugar, pink salt, and pickling spice in a container large enough to hold the brine and pork. Score the skin side of the pork roast with a sharp knife, then lower it into the brine, skin-side up. Use a plate to weigh down the roast so it’s fully submerged in liquid. Refrigerate for 1 day for every 2 pounds of pork, turning it over halfway through the process.
If you prefer dry-salting, mix together kosher salt, brown sugar, black pepper, and any other spices you like (such as paprika or garlic powder). Rub the mixture all over the pork roast, making sure to get into all the crevices. Place the roast in a large plastic bag and refrigerate for at least 3 days.
No matter which method you choose, make sure to follow the instructions carefully and refrigerate your pork during the curing process. Once your gammon is cured, it’s ready to be cooked and enjoyed in a variety of ways.
Brining Vs. Dry-Salting: Which Method To Choose
When it comes to curing gammon, there are two methods to choose from: brining and dry-salting. Brining involves soaking the meat in a salt solution, while dry-salting involves rubbing the meat with a mixture of salt and spices. Both methods have their advantages and disadvantages.
Brining is a great option for those who want to add extra moisture to their gammon. The salt solution helps to keep the meat juicy and tender, even after cooking. Brining also allows for the addition of other flavors, such as pickling spice or herbs, which can enhance the overall taste of the gammon. However, brining can be time-consuming, as the meat needs to soak in the solution for at least a day.
Dry-salting, on the other hand, is a quicker method that still results in flavorful gammon. The dry rub mixture can be customized with any combination of spices and herbs, allowing for greater flexibility in flavor profiles. Dry-salting also draws out moisture from the meat, resulting in a more concentrated flavor. However, this can also lead to a drier cut of meat if not cooked properly.
Ultimately, the choice between brining and dry-salting comes down to personal preference and desired outcome. If you want a more moist and flavorful gammon, brining is the way to go. If you prefer a more concentrated flavor and don’t mind a drier cut of meat, dry-salting is a great option. Whichever method you choose, make sure to follow proper curing procedures and cooking times for safe and delicious results.
Smoking The Gammon For Extra Flavor
If you’re looking to add an extra layer of flavor to your gammon, consider smoking it. Smoking the gammon can give it a rich, smoky taste that pairs perfectly with the sweetness of the glaze.
To smoke your gammon, start by preheating your smoker to 225 degrees F (107 degrees C). While the smoker is heating up, prepare your gammon by scoring the skin and rubbing it with a mixture of Dijon mustard, garlic powder, and ground clove. Place the gammon in a disposable aluminum pan and add a handful of hickory wood chips to the smoker.
Once the smoker has reached the desired temperature, place the pan with the gammon in the smoker and insert a temperature probe into the middle of the shank. Close the smoker and smoke the gammon for 4 hours (for a 10 lb. ham). If your gammon is larger than 10 lbs., add an extra hour for every 2 lbs.
While smoking, spritz your gammon every hour or so with pineapple juice to keep it moist and add extra flavor. Once your gammon has reached an internal temperature of 130 degrees F (55 degrees C), it’s time to add your glaze. Mix together your favorite glaze (such as honey bourbon or teriyaki sauce) and brush it generously over the gammon.
Increase the temperature of your smoker to 300 degrees F (148 degrees C) and smoke for an additional 30 minutes. Baste your gammon again and increase the temperature to 350 degrees F (177 degrees C) for another 30 minutes. By this point, your gammon should have reached an internal temperature of 145-150 degrees F (63-66 degrees C).
Remove your gammon from the smoker and let it rest for 15-20 minutes before slicing and serving. The smoky flavor from the smoker, combined with the sweetness of the glaze, will make this gammon a standout dish at any gathering.
Cooking The Gammon: Boiling, Baking, Or Roasting
When it comes to cooking gammon, there are three main methods: boiling, baking, and roasting. Each method has its own unique benefits and can result in a delicious and flavorful dish.
Boiling gammon is a quick and easy way to cook the meat, and it results in moist slices that are perfect for sandwiches or as a main dish. To boil gammon, start by placing the meat in a large pan and covering it with cold water. Add any flavorings you like, such as cinnamon, bay leaves, peppercorns, coriander seeds, and onion. Boil for half the calculated cooking time, periodically skimming off any white froth that rises to the surface. Drain and leave to cool before removing the top layer of skin.
Baking gammon is another great option that allows you to infuse the meat with your favorite flavors. To bake gammon, preheat your oven to 325 degrees F (165 degrees C). Place the gammon on a rack in a roasting pan with 1 cup of water and 2 whole star anise. Roast until the internal temperature reaches 130-135 degrees F (55-58 degrees C), about 2 hours. Increase oven temperature to 425 degrees F (220 degrees C) and continue roasting until the skin is browned and crispy and the internal temperature reaches 145-150 degrees F (63-66 degrees C).
Roasting gammon is a combination of both boiling and baking methods, resulting in moist meat from boiling and a delicious sticky roasted honey glaze coating from oven roasting. To roast gammon, boil it in a pan or a pressure cooker then coat it in a delicious sticky glaze to finish off in the oven. Alternatively, boil the gammon for half of the calculated cooking time and roast the joint for the remainder of the cooking time.
No matter which method you choose, be sure to add your favorite glaze for an extra burst of flavor. Mix together mustard, maple syrup, cayenne pepper, and salt in a bowl. Brush the glaze onto your baked ham and return it to the oven for 5 minutes. Once your gammon is cooked and glazed to perfection, remove it from the oven and let it rest for a few minutes before slicing. Serve hot or cold with your favorite sides for a delicious meal that’s sure to impress.
Adding The Perfect Glaze For A Delicious Finish
A gammon is not complete without a delicious glaze to add that extra burst of flavor. There are various types of glazes you can use, but the most common ones include honey, brown sugar, English mustard, and maple syrup. A simple yet tasty glaze for roast gammon is honey and mustard glaze, which is made by mixing equal amounts of runny clear honey and English mustard. Another option is the sticky beer and honey glaze. Whichever glaze you choose, remember to pour it over the top of the gammon joint, making sure to save some to add again halfway through roasting.
When applying the glaze, make sure to do it during the last part of cooking to avoid burning it. You want to leave the glaze on the ham long enough for it to caramelize but not too long that it burns. Sugar burns quite easily, so be careful not to overdo it. After applying the glaze, baste every 20 minutes as it bakes with reserved glaze and pan juices. Initially, the glaze won’t stick to the fat, but the longer it’s in the oven, the thicker the glaze gets. Baste lots once it’s out of the oven! This is when you can really get that deep golden color and thick glaze.
Remember that adding a layer of foil under the gammon joint is highly recommended as honey can be challenging to clean off the baking tray. Glazing a lot after it comes out of the oven is also crucial in achieving that thick and gorgeous finish.