Advanced search

Large Gammon Joint

(27 Posts)
vinegarjoe Fri 18-Dec-15 13:56:31

HI there

Anybody ever cooked a large (9.5Kg) gammon joint. Getting one delivered on Tuesday and have got sudden cold feet about how to cook it and more importantly, for how long.

Any suggestions would be most gratefully received.

nemno Fri 18-Dec-15 14:07:45

Having a big enough pan is the only bit that might be a problem. Soak it overnight to lose some salt. Boil it for 45 mins per kilo (if it is smaller than you expect then slightly longer per kilo), you could use coke or water with onions or other flavourings. Drain, peel off skin but keep the fat layer on the joint. Cut hatchings into the fat, smear mustard all over, sprinkle demerara sugar on (any sugar will do really), stud with cloves if you like them and bake until the fat is lovely brown (less than an hour if the joint is still hot. If it is cold or even the next day then longer).

gruffaloshmuffalo Fri 18-Dec-15 14:09:30

Thanks for this! We're having gammon for Christmas dinner and I had no idea how to make it

vinegarjoe Fri 18-Dec-15 14:28:30

Hi nemno

Thanks so much for that. I was thinking prepping it a day early, with boiling and studding it with cloves. How long would you recommend to cook from cold on the big day?

Thanks again for your input.

vinegarjoe Fri 18-Dec-15 14:30:39

p.s. hoping to do a maple and mustard glaze to finish lol

lougle Fri 18-Dec-15 14:31:19

The alternative to mustard/sugar is mustard/marmalade, then put very thin slice's of orange all over the outside, pinned in place with cloves.

nemno Fri 18-Dec-15 14:34:55

If you have a meat thermometer then till hot in the middle! But as I haven't done this from cold I'd go for 2 hours at a lowish oven, mine would be 150 deg C as it's fan assisted. You can't speed it up too much with a hot oven because the outside sugar/fat will scorch.

MrsMarigold Fri 18-Dec-15 14:38:38

Gordon Ramsay has a great recipe that is easy and has always been a hit.

OurBlanche Fri 18-Dec-15 14:45:26

Soak and boil it a day or so early, as nemno said. The sweet glaze is just to finish it off, so you can do that early too, if you plan to eat it cold.

If you want it warm/hot, glaze it and reserve some of the glaze. Foil it and put in the oven for about an hour, you just want to heat it through at this point, so about 180 will be fine. Take the foil off (I usually skewer the thickest part, it should be just about warm at this point) pour over the reserved glaze and put back in the oven for about an hour, or until the glaze is done.

vinegarjoe Fri 18-Dec-15 15:19:01

No, I plan to serve it hot. Ideally I would like to complete the boring stage on Xmas Eve, then complete the roasting bit on Xmas day. Don't want to poison anyone so chance all the questions. I have a meat thermometer. What should the internal temperature be? This is a bone in joint BTW. As I'm sure you have sussed, not confident with this at all.......

nemno Fri 18-Dec-15 15:34:28

My meat thermometer says ham should be 75deg C. This is the temp recommended for when cooking from raw but obviously it is already cooked and would be fine even cold. So aim for 70-75deg to keep all bugs at bay, given that I guess you will be eating it cold for several days after Christmas.

I'm going to do the orange glazing that Lougle recommends on my Christmas ham just for a change. Thanks for that. But mine will only be 3kg so will need to boil 1hr per kilo. Just thought I'd mention that because if you want to upscale a recipe you need to reduce the boiling time per kilo. Likewise if it is bone in. You do not need to boil yours for 9.5 hrs!

OurBlanche Fri 18-Dec-15 15:40:46

Sorry, I don't know, I have always used the 'skewer against bottom lip' method of testing smile

vinegarjoe Fri 18-Dec-15 15:42:14

Oh dear, even more confused now!!!
Earlier you said boil for 45mins/kilo, this equates to over 7 hours. Is this correct?
Then roast for an internal temp of 75DegC.
Does that sound like a plan?

nemno Fri 18-Dec-15 15:45:18

Sorry smile Yes, because I initially gave you timings for your large joint. Other recipes are generally for smaller joints and need longer per kilo.

OurBlanche Fri 18-Dec-15 16:14:13

Yes, nemno's timings are right for the boiling stage, 20 mins/lb or 45 mins/kilo.

If you choose to glaze it immediately it will only take about 30 minutes for the glaze to caramelise.

Rinceoir Fri 18-Dec-15 23:52:51

Usually do ham Christmas Eve. I soak to remove salt, then cook in a huge pot of CocaCola with bay leaves, carrot and onion. I do a glaze of mustard and honey, although I did do black treacle and mustard once.

justtheonethen Fri 18-Dec-15 23:57:21

Definitely do it in coke, I like the mustard powder and treacle glaze with a sprinkle of soft brown sugar on top. Chuck under the grill until bubbling but make sure to line tin with foil as it is a bugger to clean otherwise bitter experience. Yummy, I'm jealous fsmile

iwannadancewithsomebody Fri 18-Dec-15 23:58:12

Slow cook it in the slow cooker with a can of coke, delicious!

justtheonethen Fri 18-Dec-15 23:58:25

Sorry just seen you are roasting it, do the boiling bit day before then roast with glaze on.

justtheonethen Sat 19-Dec-15 00:00:50

Not to derail thread (sorry op) but wanna do you use your slow cooker a lot? Toying with getting one.

vinegarjoe Sat 19-Dec-15 17:46:18

Must say thank you to all on the forum for your advice.

Much appreciated and hopefully will make Xmas a dream!!!

Still on tenterhooks...........

whatithink Sun 20-Dec-15 16:48:57

Thanks ladies, I am going to try the ham in coke one too. Can I just ask a silly question? Do you have to cover the whole ham in coke to boil it or just half way?
Thank you

justtheonethen Sun 20-Dec-15 17:21:56

You do need to cover it up.

vinegarjoe Wed 23-Dec-15 15:58:02

Hi again

Just had it delivered.... As Nemno intimated, having a big enough pot to cook it is ...well not on. My biggest port is 12" diameter. The joint end to end is 16". Can anyone give me an idiot's guide to cutting it into manageable bits? Bearing in mind it is bone-in.
Have tried a few YouTube vids, but need a degree in butchery to do it.
Any help would be appreciated. Tomorrow is going to be a GREAT day.....not!!!! How to deal with this and then all the rest of the stuff.....oh no!!!!

KikisDeliveryService Wed 23-Dec-15 16:23:18

Delia says soak it in a bucket if it's too big for a pan. It won't need boiling first if it's soaked for long enough - overnight should do it. Then follow the roasting instructions. Disclaimer, I haven't tried the recipe out yet but I'm planning to!

Join the discussion

Registering is free, easy, and means you can join in the discussion, watch threads, get discounts, win prizes and lots more.

Register now »

Already registered? Log in with: