When it comes to cooking gammon, it’s important to know how to determine when it’s done. Proper cooking ensures that the gammon is juicy, tender, and safe to eat. In this article, we will discuss the recommended cooking time and temperature for gammon, as well as some tips and tricks to ensure your gammon is cooked perfectly every time.
Key Takeaways:
- Cook gammon in a low oven for 12 to 24 hours, with an initial 30 minutes at high heat.
- Use a temperature probe to ensure the internal temperature reaches at least 75°C (165°F).
- Alternatively, use a meat thermometer and sustain an internal temperature of 70°C (158°F) or above for at least 2 minutes.
- Test doneness with a metal skewer – the tip should feel very hot to the touch.
- Proper cooking ensures juicy, tender, and safe-to-eat gammon.
Tips for Cooking Gammon Perfectly
When it comes to cooking gammon, there are a few tips and tricks that can help you achieve the perfect result. One important factor to consider is the size of the gammon. To determine the cooking time, a general rule of thumb is to calculate about 200g (7.1oz) of gammon per person.
If you have a frozen gammon, it’s important to thaw it properly before cooking. You can do this by transferring the gammon from the freezer to the refrigerator and allowing it to thaw overnight. This will ensure even cooking throughout.
Before cooking your gammon, it’s recommended to soak it overnight to remove any excess salt. This can be done by placing the gammon in a large bowl of cold water and leaving it to soak. Soaking the gammon helps to reduce its saltiness and ensures a more balanced flavor.
When it comes to cooking methods, there are two main options: boiling and roasting. Boiling involves simmering the gammon in a large pot with added flavors like onion, peppercorns, and bay leaf. On the other hand, roasting can be done in the oven or on a grill, and the gammon is typically glazed for added flavor.
Table: Cooking Methods for Gammon
| Method | Cooking Time |
|---|---|
| Boiling | 20 minutes per 450g (1lb) plus an additional 20 minutes |
| Roasting | 30 minutes per 450g (1lb) plus an additional 30 minutes |
Once the gammon is cooked, it’s important to test for doneness. You can do this by inserting a knife into the gammon and checking if the meat is tender. If it still feels “springy,” cook for an additional 15 minutes and test again.
By following these tips and cooking methods, you can ensure that your gammon turns out perfectly cooked and delicious every time.
Choosing and Preparing Your Gammon
When it comes to preparing gammon, there are a few important factors to consider. The first step is choosing the right gammon for your needs. Gammon is easily available in supermarkets and specialist butcheries. Consider the number of people you will be serving and choose a gammon size accordingly. A general rule of thumb is to calculate about 200g (7.1oz) of gammon per person.
Another consideration is the curing and smoking process. Gammon can be dry cured or wet cured. Dry curing allows for the evaporation of water, resulting in a more flavorful gammon. Smoking gammon can add a distinctive taste, and different types of wood can be used for smoking.
One decision you’ll need to make is whether to choose bone-in or bone-out gammon. Bone-in gammon takes longer to cook but can add extra flavor to your dish. It also tends to be slightly cheaper than bone-out gammon.
Once you have chosen your gammon, it’s important to store it properly. If you’re planning to cook your gammon closer to Christmas, you can store it in the fridge for up to 2-3 weeks. Alternatively, gammon can also be successfully frozen for 3-6 months, allowing you to prepare in advance.
Table: Choosing and Preparing Your Gammon
| Considerations | Tips |
|---|---|
| Choosing the right gammon size | Calculate about 200g (7.1oz) per person |
| Curing and smoking options | Dry cured for more flavor, smoking for a distinctive taste |
| Bone-in vs bone-out | Bone-in adds extra flavor, bone-out is slightly easier to handle |
| Storing gammon | Fridge for 2-3 weeks or freezer for 3-6 months |
Different Methods for Cooking Gammon
When it comes to cooking gammon, there are two main methods that you can choose from: boiling and roasting. Both methods have their own advantages and can result in deliciously cooked gammon. Let’s take a closer look at each method:
Boiling Gammon
Boiling gammon involves simmering the gammon in a large pot of water, along with additional flavorings such as vegetables and spices. This method is great for ensuring that the gammon is tender and flavorful throughout. The cooking time for boiling gammon is typically 20 minutes per 450g (1lb) of gammon, plus an additional 20 minutes.
Roasting Gammon
Roasting gammon is another popular method that can result in a beautifully caramelized and flavorful gammon. The gammon is usually covered with foil and roasted in the oven or on the grill. A general rule of thumb for roasting gammon is to cook it at 180°C (350°F) for 30 minutes per 450g (1lb) of gammon, plus an additional 30 minutes.
A Hybrid Method
If you don’t have a pot large enough for boiling the gammon, you can use a hybrid method. In this method, the gammon is placed in a roasting pan with water and covered with foil. The pan is then baked in the oven, resulting in a deliciously cooked gammon with the convenience of roasting.
| Method | Cooking Time | Temperature |
|---|---|---|
| Boiling Gammon | 20 minutes per 450g (1lb) + 20 minutes | Simmering |
| Roasting Gammon | 30 minutes per 450g (1lb) + 30 minutes | 180°C (350°F) |
| Hybrid Method | Depends on roasting time | Depends on roasting temperature |
Glazing Your Gammon
When it comes to adding flavor and a beautiful finish to your gammon, glazing is the way to go. After cooking the gammon to perfection, it’s time to remove the skin and trim any excess fat, leaving a thin layer of about 1cm. To create a stunning presentation, score the fat with a knife in a diamond pattern, which will help the glaze stick to the meat.
There are numerous gammon glaze recipes to choose from, but an old school favorite involves a combination of apricot jam, treacle sugar, and a hint of hot English mustard powder. This glaze is a perfect balance of sweet and tangy, adding a delightful depth of flavor to the gammon.
Once the glaze is prepared, generously brush it over the gammon, making sure to coat every inch. Now, depending on your preference, you can either place the gammon under the grill or return it to the oven for the final 30 minutes of cooking. Keep a watchful eye on the glaze as it bubbles and turns a golden hue, ensuring it doesn’t blacken.
After glazing, it’s important to let the gammon rest for a few minutes before serving. This allows the juices to redistribute throughout the meat, ensuring every bite is succulent and bursting with flavor. So, when it comes to glazing your gammon, remember, it’s the final touch that will make your dish truly unforgettable.
FAQ
How do you know when gammon is done?
To ensure the gammon is cooked properly, use a temperature probe or meat thermometer to check the internal temperature. It should reach at least 75°C (165°F) or be sustained at 70°C (158°F) or above for at least 2 minutes. Alternatively, you can insert a metal skewer into the center of the ham and check if the tip feels very hot to the touch.
What are some tips for cooking gammon perfectly?
Consider the size of the gammon to determine cooking times, with a general rule of thumb of about 200g (7.1oz) per person. Soak the gammon overnight before cooking to remove excess salt. There are two main methods for cooking gammon: boiling and roasting. To test for doneness, insert a knife into the gammon and check if the meat is tender. If it still feels “springy,” cook for an additional 15 minutes and test again.
How do you choose and prepare gammon?
Gammon can be dry cured or wet cured, with dry curing providing more flavor. Smoking gammon adds a distinctive flavor and different woods can be used. Gammon can be bone-in or bone-out, with bone-in gammon taking longer to cook. When choosing gammon, consider the size based on the number of people to be served. Gammon can be stored in the fridge for up to 2-3 weeks before Christmas and can also be successfully frozen for 3-6 months.
What are the different methods for cooking gammon?
The two main methods for cooking gammon are boiling and roasting. Boiling requires simmering the gammon in a large pot with added flavors like onion, peppercorns, and bay leaf. The cooking time is typically 20 minutes per 450g (1lb) plus an additional 20 minutes. Roasting can be done in the oven or on a grill and usually involves covering the gammon with foil and roasting at 180°C (350°F) for 30 minutes per 450g (1lb) plus an additional 30 minutes. A hybrid method can also be used by baking the gammon in a roasting pan with water and foil.
How do you glaze gammon?
Once the gammon is cooked, remove the skin and trim excess fat, leaving a 1cm covering of fat. Score the fat with a knife to create a diamond pattern. A popular glaze recipe includes apricot jam, treacle sugar, and hot English mustard powder. Brush the glaze liberally over the gammon and place it under the grill or back in the oven for the last 30 minutes of cooking. The glaze should bubble and turn golden. Let the gammon rest for a few minutes before serving.
