Glazed Ham or Gammon. Place the gammon joint into a large lidded saucepan, cover with cold water and bring to the boil over a high heat. Drain the water from the saucepan, add fresh cold water, the onions, carrots, celery, bay and peppercorns and bring to the boil. Gammon is the hind leg of pork after it has been cured by dry-salting or brining, which may or may not be smoked.
The hind legSpecifically - it becomes Gammon due to how it's cooked.
Ham is also from the hind leg, but is not curred.
Curing is the process which turns a ham (rear leg inc. joint) in to a gammon.
Hey everyone, it's me again, Dan, welcome to my recipe site. Today, I'm gonna show you how to prepare a special dish, glazed ham or gammon. One of my favorites. This time, I'm gonna make it a little bit tasty. This will be really delicious.
Place the gammon joint into a large lidded saucepan, cover with cold water and bring to the boil over a high heat. Drain the water from the saucepan, add fresh cold water, the onions, carrots, celery, bay and peppercorns and bring to the boil. Gammon is the hind leg of pork after it has been cured by dry-salting or brining, which may or may not be smoked.
Glazed Ham or Gammon is one of the most favored of current trending meals on earth. It is easy, it's fast, it tastes yummy. It is appreciated by millions every day. Glazed Ham or Gammon is something that I've loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we must first prepare a few ingredients. You can have glazed ham or gammon using 5 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Glazed Ham or Gammon:
- {Get 1.200 g of raw ham joint,or salty Gammon.
- {Make ready of Plenty of clean cold tap water.
- {Take of Plenty of Golden Syrup.
- {Make ready 100 g of Dijon Mustard,half of a 200g jar.
- {Get 250 g of Unsalted Butter.
Add a sticky honey and mustard glaze to gammon for a delicious sweetness that contrasts with the saltiness of the meat. It's great for a celebration supper. Mix together the mustard, honey and sugar in a bowl, then generously brush half over the ham. Most of us use the terms gammon and ham interchangeably and few of us are sufficiently sophisticated consumers to notice the difference when we eat either.
Instructions to make Glazed Ham or Gammon:
- Soak the raw Ham Joint in cold tap water so that it is well covered with water,I used a large - deep - cast Iron Spaghetti Pasta Saucepan - soak for 24 hours.Then rinse the ham joint,particularly if it's salt preserved raw Gammon of Ham - and then boil in the same large Saucepan - the ham joint - for 1 hour and 30 minutes..
- Set the oven at Gas Mark 4 and melt the 250g of Unsalted Butter (whole block usually).Place blanched ham joint in the deep Skillet of melted butter - pour Lyle's Golden Syrup over the One side of the ham joint and then spread 50g of Dijon Mustard over the top and then precede too do the same with the other side - don't baste - just place Kitchen Foil over the top and then bake at Gas Mark 4 for 1 hour..
- Remove foil from the meat,give a fresh Second glaze and then roast at Gas Mark 7 for 30 minutes - allow the whole cooked Ham Joint to rest for maybe 30 minutes and then either serve with a Roast Dinner,or leave in the Fridge overnight for making sandwiches the following day,or days..
High Tea with Ham and Eggs. …….this lovely recipe is easy to make and the added marmalade glaze infuses the ham or gammon with flavour as well as keeping the meat so tender and moist. Gammon vs Ham Gammon is meat from pig that is very versatile and traditionally been associated with the festivities around Christmas. However, many people remain confused as to whether it is ham or gammon that they are eating because of their obvious similarities. Both gammon and ham are cuts from the hind legs of a pig, and are either salted, brined, or smoked. Salting preserves food by drawing the moisture out Gammon and ham are both absolutely delicious cuts of pork, which are incredibly versatile and can be enjoyed in a number of recipes - it's no wonder.
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