How Do I Cook a Smoked Gammon Joint?
Although the term is seldom used in American butcher shops, British butchers described uncooked hams as "gammon" and reserve the word "ham" for fully-cooked meats that can be eaten cold or reheated. Gammon is sold boneless or bone-in, smoked and unsmoked, and can be prepared in the same ways as any other ham. Some gammon is too salty to cook without preparation, so it's best to taste a small slice and see if it requires preliminary soaking and simmering.
Things You'll Need
- Large pot or food-safe container
- Meat thermometer or instant-read thermometer
- Sharp knife
- Large roasting pan
- Ham glaze
Soaking and Simmering
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Place your gammon joint in a large pot or food-safe container, and cover it with cold water. Refrigerate it for 12 to 24 hours. This is seldom necessary with modern gammon, but some brands are saltier than others.
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Drain the gammon and place it in a large pot. Cover it with fresh, cold water and bring it go a gentle simmer.
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Simmer the gammon for 1 hour, if you intend to bake it later. To fully cook the gammon, simmer it for 2 to 3 hours or until a meat thermometer inserted into the thickest part of the muscle shows an internal temperature of 160 degrees Fahrenheit.
Baking the Gammon
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Drain the gammon well. Trim the thick rind of fat from its surface, leaving approximately 1/4 inch of fat in place to protect the meat from drying in your oven.
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Score the fat into diamond shapes with the tip of a sharp knife, taking care not to cut into the flesh of the gammon itself.
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Place the gammon into a large roasting pan, and brush or spoon your favorite glaze over its entire surface.
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Bake the gammon uncovered at 350 F for approximately 45 minutes, until the glaze is well caramelized and the ham's internal temperature is 160 F when tested with a meat thermometer or instant-read thermometer. Allow the gammon to rest for at least 15 to 20 minutes before carving.
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