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Green Gammon?
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I have been given a joint of green gammon from a farm shop. I have never heard of this. Call me stupid but is it green because it's organic or is it just really old?
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Here's one of my fav recipes:
Joint of Unsmoked Gammon (1/2lb per person)
1 - 2 Litres of Apple Juice
1 or 2 large white onions
2 Cox Apples
A handful of Peppercorns, (black green red, pink what ever you have - maybe some chilli too.....
Some Cornflour
Veg of choice
1) Pre-heat the oven to 180 deg C
2) Place the gammon joint in a pan of boiling water and let it simmer for 10 to 15 minutes to get rid of any salt or scum
3) Remove the gammon from the water and rinse any remaining residue. Make sure it is well clear of the salt.
4) Place Gammon in a fresh pan and add the apple juice so the meat is covered
5) Slice the onions and add them and the peppercorns (chillis) to the meat and apple juice
6) Cook in the oven, typical cooking times ought to be 20 minutes per pound
7) When cooked, remove the joint from the juice and place it to one side to rest (very important step!) having covered with some foil and a t-towel.
8) While the meat is resting, remove the onions and peppercons and roughly chop, then add them back to the apple juice and thicken to your preference with the cornflour
9) Serve with seasonal veg
A Sauv Blanc, Semillion-Sauv Blanc or a Viognier wine - it will match well with the sweetness of the apple sauce
Joint of Unsmoked Gammon (1/2lb per person)
1 - 2 Litres of Apple Juice
1 or 2 large white onions
2 Cox Apples
A handful of Peppercorns, (black green red, pink what ever you have - maybe some chilli too.....
Some Cornflour
Veg of choice
1) Pre-heat the oven to 180 deg C
2) Place the gammon joint in a pan of boiling water and let it simmer for 10 to 15 minutes to get rid of any salt or scum
3) Remove the gammon from the water and rinse any remaining residue. Make sure it is well clear of the salt.
4) Place Gammon in a fresh pan and add the apple juice so the meat is covered
5) Slice the onions and add them and the peppercorns (chillis) to the meat and apple juice
6) Cook in the oven, typical cooking times ought to be 20 minutes per pound
7) When cooked, remove the joint from the juice and place it to one side to rest (very important step!) having covered with some foil and a t-towel.
8) While the meat is resting, remove the onions and peppercons and roughly chop, then add them back to the apple juice and thicken to your preference with the cornflour
9) Serve with seasonal veg
A Sauv Blanc, Semillion-Sauv Blanc or a Viognier wine - it will match well with the sweetness of the apple sauce
I regularly roast gammon, and my favourite method is this. Wrap the gammon in foil and roast in a moderate oven for an hour - if it is a very big piece, leave it for 90 mins. Remove the foil, and cut the skin off, leaving a thin layer of the fat. Spread the fat with a mustard of your choice, then press brown sugar onto the fat. Put it back in the oven, with the temperature as high as possible for about 20 mins until the sugar is melted and bubbling. Absolutely delicious hot or cold, could just eat some now!!
Gammon is the name given to the meat from the hind legs of a pig that has been cured in the same way as bacon. The main difference between gammon and ham is that gammon will be sold raw and needs to be cooked; ham is sold cooked or dry-cured and ready for eating. Once gammon is cooked it can be called a ham and may be sold as a gammon ham.
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