The Ultimate Guide to Perfectly Cooked Smoked Gammon

Smoked gammon, with its rich, savory flavor and satisfying texture, is a true culinary delight. Whether it’s for a festive occasion, a Sunday roast, or simply a hearty meal, knowing how to cook it perfectly is a skill worth mastering. This comprehensive guide will walk you through each step, ensuring your smoked gammon is moist, tender, and utterly delicious. We’ll cover everything from choosing the right gammon joint to various cooking methods, including boiling, baking, and even using a slow cooker. So, let’s dive in and transform that humble cut of meat into a show-stopping centerpiece.

Understanding Smoked Gammon

Before we start cooking, it’s essential to understand what smoked gammon is. Gammon is essentially a cured pork leg. It’s sold raw and needs to be cooked before consumption. The ‘smoked’ part indicates that it has been treated with smoke during the curing process, which imparts that signature smoky flavor. This process not only enhances the taste but also helps to preserve the meat.

There are various types of smoked gammon available, including:

• Unsmoked Gammon: This hasn’t been through the smoking process and has a milder flavor. If you don’t find smoked, this is a good alternative. You can use a touch of smoked paprika in a glaze to get the taste.
• Lightly Smoked Gammon: Offers a subtle smoky flavor. A great choice for those who prefer a more delicate taste.
• Strongly Smoked Gammon: Provides a robust and intense smoky flavor. This is ideal for smoke lovers.
• Boneless Gammon: Easier to carve and often comes in a net.
• Bone-in Gammon: Has better flavor and tends to stay juicer during the cooking process but requires more skill to carve.

The type of gammon you choose will largely depend on your personal preference and what you intend to pair it with. Remember, the quality of the gammon will directly impact the final taste and texture of your meal, so try to opt for a good quality joint from a reputable butcher.

Choosing the Right Gammon Joint

When purchasing your gammon joint, consider the following:

• Size: Allow around 200-250g of gammon per person for a generous serving.
• Fat Content: Some fat is essential for flavor and moisture. Look for a joint that has a good layer of fat but isn’t excessively fatty. A good marbling of fat throughout the meat is also desirable.
• Firmness: The gammon should feel firm to the touch. Avoid joints that feel soft or slimy.
• Appearance: Look for a joint with good color. The color should be a natural pink or slightly reddish hue for unsmoked and a deeper reddish-brown color for smoked, without any discoloration.
• Packaging: If buying pre-packaged gammon, ensure that the packaging is intact and the gammon is within its use-by date.

Preparing Your Gammon for Cooking

Before you start cooking, there are a few preparatory steps that are crucial:

1. Rinsing: Rinse the gammon joint under cold running water to remove any excess salt or packaging juices. Pat it dry with paper towels.
2. Weighing: Weigh your gammon joint so that you can calculate the correct cooking time. This is particularly important if you are boiling the gammon.
3. Soaking (Optional): If you are sensitive to salt or your gammon is particularly salty, soaking it in cold water for a few hours (or even overnight) can help draw out the excess salt. Remember to change the water every few hours.
4. Trimming: You can trim off any excess fat from the gammon if you prefer. However, leaving some fat on will help keep the gammon moist during cooking.

Cooking Methods for Smoked Gammon

There are several ways to cook smoked gammon, each with its own benefits. Here are three popular methods, with detailed instructions:

Method 1: Boiling Smoked Gammon

Boiling is a classic and straightforward method that results in a moist and tender gammon. It’s an excellent choice for larger joints, ensuring even cooking.

Ingredients:

• 1 Smoked gammon joint (weighed)
• Water (enough to cover the gammon)
• Optional: 1 onion, quartered; 2 carrots, roughly chopped; 2 celery sticks, roughly chopped; 1 bay leaf; a few peppercorns.

Instructions:

1. Preparation: Place the gammon in a large pot. If using vegetables and aromatics add them to the pot as well.
2. Cover with Water: Cover the gammon completely with cold water. Make sure the gammon is entirely submerged.
3. Bring to a Boil: Bring the water to a rolling boil over high heat.
4. Reduce Heat and Simmer: Once boiling, reduce the heat to low, cover the pot with a lid, and gently simmer.
5. Cooking Time: The cooking time will vary depending on the size of your gammon. A general rule of thumb is to simmer for 20 minutes per 500g plus an additional 20 minutes. For example, a 2kg gammon joint would need to simmer for approximately 1 hour and 40 minutes. Always use a meat thermometer and check the internal temperature is above 70 degrees celsius.
6. Check for Doneness: To ensure the gammon is cooked through, insert a meat thermometer into the thickest part of the joint. The internal temperature should reach at least 70°C (158°F) in the thickest part. If you do not have a thermometer you can insert a skewer. If the juices run clear the gammon is ready.
7. Rest: Remove the gammon from the pot and let it rest for at least 15-20 minutes before carving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful gammon.

Note: If you are planning to glaze the gammon, now would be the perfect time. After boiling, you can remove the rind (or score it) and glaze. Then, finish it off in the oven for extra flavor and caramelized effect.

Method 2: Baking Smoked Gammon

Baking gammon is another popular method that results in a beautiful, golden-brown finish and intensified flavor, especially when paired with a delicious glaze.

Ingredients:

• 1 Smoked gammon joint (boiled or unboiled)
• Optional: For a glaze, such as honey, maple syrup, brown sugar, mustard, cloves, or pineapple juice.

Instructions:

1. Preheat Oven: Preheat your oven to 160°C (320°F) for a conventional oven or 140°C (280°F) for fan-assisted oven.
2. Prepare the Gammon: If you are using a boiled gammon, pat it dry with paper towels. If you are using a raw gammon, you can simply place it on a roasting tin.
3. Rind Removal (Optional): If using a boiled gammon, remove the rind with a sharp knife, leaving a thin layer of fat. If using a raw gammon, keep the rind.
4. Score the Fat: Score the layer of fat in a diamond pattern using a sharp knife. Be careful not to cut into the meat. Scoring the fat allows for better rendering and absorption of the glaze.
5. Glaze Preparation: If using a glaze, prepare it by combining your desired ingredients in a small saucepan. Heat gently until the sugar is dissolved and the mixture is smooth. Ensure that you heat honey, maple syrup, or marmalade type glazes to ensure they are easy to spread on the gammon.
6. Apply the Glaze: Generously brush the prepared glaze over the gammon, ensuring all surfaces are coated.
7. Baking: Place the gammon in a roasting pan and add some water to the base of the pan to help keep the gammon moist. Bake the gammon in the preheated oven. If using a pre-cooked boiled gammon, bake for about 20-30 minutes or until the glaze is nicely caramelized. If using a raw gammon that has not been boiled, you will need to bake it for longer. As a general rule of thumb, you will need to bake for 35 minutes per kilo of gammon, but you will also need to check the internal temperature to ensure the gammon is fully cooked (at least 70°C). Baste the gammon with the glaze at intervals of 15-20 minutes while baking.
8. Rest: Once cooked, remove the gammon from the oven and let it rest for 15-20 minutes before carving.

Method 3: Slow Cooking Smoked Gammon

Slow cooking is a fantastic method for achieving incredibly tender and succulent gammon. This method requires minimal effort and is perfect for those who prefer a ‘set it and forget it’ approach.

Ingredients:

• 1 Smoked gammon joint
• Liquid (stock, water, cider, or ginger ale – enough to reach approximately half the height of the gammon)
• Optional: vegetables and aromatics (similar to the boiling method)

Instructions:

1. Preparation: Place the gammon in your slow cooker. If using vegetables and aromatics, add them to the pot as well.
2. Add Liquid: Pour the liquid into the slow cooker, ensuring it reaches approximately half the height of the gammon.
3. Slow Cook: Cover the slow cooker and cook on low heat for 6-8 hours, or on high heat for 3-4 hours. The cooking time will depend on the size of your gammon and the settings of your slow cooker.
4. Check for Doneness: Similar to the other methods, the internal temperature should reach at least 70°C (158°F) in the thickest part of the gammon.
5. Rest: Remove the gammon from the slow cooker and let it rest for 15-20 minutes before carving.
6. Optional Glaze: If desired, transfer the gammon to a baking tray, score the fat, glaze, and bake at 200°C (400°F) for 15-20 minutes or until the glaze is caramelized.

Glazing Your Smoked Gammon

Glazing adds a layer of sweetness and enhances the visual appeal of your smoked gammon. Here are a few popular glaze options:

• Honey and Mustard: A classic combination of sweet and tangy flavors. Mix honey, mustard (Dijon or wholegrain), a touch of vinegar, and some cloves.
• Maple Syrup and Brown Sugar: Offers a rich, caramel-like flavor. Combine maple syrup, brown sugar, and a dash of ginger.
• Marmalade: Adds a citrusy tang. Combine marmalade with a touch of orange juice or sherry.
• Gingerbread: For a more festive flavor, use ginger, molasses, mixed spice, and a touch of orange zest.
• Cola Glaze: Combine Cola with brown sugar, soy sauce and a dash of mustard.
• Pineapple and Brown Sugar: Mix the juices from canned pineapple with brown sugar and a splash of vinegar.

To apply a glaze, score the fat on the gammon in a diamond pattern and brush the glaze over the surface. For best results, glaze the gammon during the last 20-30 minutes of baking (or when you have taken it out of the slow cooker or when it has rested after boiling) and continue baking until the glaze is caramelized and the gammon is heated through.

Carving and Serving Your Smoked Gammon

Carving your smoked gammon properly is essential for both presentation and ease of serving. Here’s how to do it:

1. Sharp Knife: Use a sharp carving knife. A serrated knife can be helpful for the first few slices.
2. Resting: Ensure the gammon has rested for at least 15-20 minutes before carving.
3. Positioning: Position the gammon with the fattiest side facing up. This is usually the side with the rind.
4. First Cut: Make a flat, stable base by slicing a thin piece off the fat side of the joint.
5. Slicing: Slice the gammon across the grain (perpendicular to the muscle fibers) in even slices. This will make the gammon more tender and easier to chew.
6. Serving: Arrange the slices on a serving platter or individual plates. Garnish with fresh herbs or other desired accompaniments.

Serving Suggestions and Accompaniments

Smoked gammon is incredibly versatile and can be served with a variety of accompaniments. Here are a few popular options:

• Traditional Roast: Serve with roasted vegetables such as potatoes, carrots, parsnips, and Brussel sprouts. Don’t forget Yorkshire puddings and gravy.
• Potatoes: Mashed potatoes, roast potatoes, or dauphinoise potatoes.
• Vegetables: Roasted root vegetables, green beans, peas, asparagus.
• Salads: A fresh green salad, coleslaw, or potato salad.
• Sauces and Chutneys: Apple sauce, cranberry sauce, mustard, piccalilli.
• Sandwiches and Leftovers: Use leftover gammon for sandwiches, salads, frittatas, or in a classic gammon and egg dish.

Tips for the Best Smoked Gammon

• Use a Meat Thermometer: A meat thermometer is the most reliable way to ensure your gammon is cooked to the correct temperature.
• Don’t Overcook: Overcooked gammon can be dry and tough. Monitor the temperature carefully and remove it from the heat as soon as it reaches 70°C (158°F).
• Resting Time: Resting the gammon is essential for juicy, tender results. Don’t skip this step.
• Experiment with Glazes: Try different glaze combinations to find your favorite.
• Leftover Magic: Don’t let your leftovers go to waste! Cold gammon tastes great in sandwiches or added to a salad. You can also make gammon and potato hash.

Conclusion

Cooking smoked gammon might seem intimidating at first, but with these detailed steps and instructions, you’ll be able to create a delicious and impressive meal every time. Whether you choose to boil, bake, or slow cook, remember that attention to detail, proper temperature, and resting time are key to achieving perfect results. So, gather your ingredients, choose your favorite cooking method, and prepare to enjoy a truly memorable dining experience.

Happy cooking!