Am now the only vegetarian in the family. DD1 is coming home for the weekend and both she and dd2, having been veggie for years, have now discovered a love for gammon. I'd love to make some for them but know precisely nothing. How big a chunk would I need for 3 people and is there a way it can be cooked that doesn't need touching/poking around with?
Some of the supermarket ones are sort of chopped up chunks formed into shape, if you get what I mean, so would fall apart more.
I too am veggie, but if I cook one I normally I cook a fairly large on as I find leftovers are v popular.
Cooking - I shove it in a big saucepan and cover with water. Bring to boil. Can change water and repeat at this point. Gammon vvv salty. Skim of any scuzz, let simmer for a while, like an hour. Drain, then bung in oven for an hour. (tis like other meat in a 30 mins/lb or whatever - check your label/ask butcher. I usually remove the fat for the last half hour, so any residual bits get to be melted and off the meat.
I normally serve it with new pots, a green veg and parsley sauce.
You can do posh things with scoring and cider and marmalade and all manner of stuff, but I figure if I am not eating it, I can;t be bothered!
You can buy Gammon portions/slices in a sealed packet. Usually 2 thick slices, of similar size together in a pack. I usually very lightly grill them. That's the easy option, especially if you don't want to get too involved. Otherwise you can buy a big lump and boil it (think that's what people do...). I suggest buying an unsalted version as can be very salty. Have tried both M&S and Sainsbury's versions and Sainsbury's turned out the best and least salty.
Thank you. I think a big lump might be better, as less touching/poking needed! Does it always have to be boiled? Can you not just shove it in the oven/slowcooker? Not sure I fancy the idea of boiling meat smells.