To think my gammon should have fat on it

[lurchermummy]

I ordered a gammon joint from the fancy butchers to cook for today, also got my beef fillet from there for yesterday. The beef was lovely. But I just opened the gammon to have a look at it and it has no fat on it. Normally I trim the fat but then glaze it with honey and mustard etc. Will it still be ok without the fat? Aibu to be annoyed given that it was expensive?

It’ll be fine without the fat-I always trim it off before I glaze it anyway!

It’s better with at least some on it - you trim some off and then score the remaining fat before glazing. It’s always been better with at least a thin layer. I cook a big gammon every week.

I'd have expected some fat on it as that's the bit I score and glaze and would have been annoyed with having none on.

Yes it should, fat adds flavour!

Mmm gammon is the best meat - it will still be yummy! I find the fat doesn't render down in the same way as other meat so don't worry about loosing flavor. One good thing is you didn't have to pay the per Kg weight on fat and skin! :)

Anyone looking to make the best gammon in the world, check out this recipe, it's devine!!!

www.bbcgoodfood.com/recipes/cola-ham-maple-mustard-glaze

Congratulations. Maddest post yet

But you trim it off anyway?So it won't be involved in the cooking process?So does it matter.....??

Why?? Gammon always comes with skin and fat. We boil the gammon, trim the skin off, score the fat, bake it in the oven, take it out, glaze it, then put it back in the oven for 20 minutes. I wouldn't buy a gammon that didn't have skin and fat.

We were literally just having this convo! MIL asked if i was glazing the gammon today, like i used to, with honey and mustard, and i said no as Tesco never sell it with the fat and skin on anymore. Fuckers.

I cooked a gammon yesterday, it had no skin or fat and it's delicious 😋 just had a sandwich with piccalilli devine.

Is this Delia's recipe? Take off the skin, glaze the fat. I would expect it when buying a gammon joint.

I have one on the fridge from Tesco with fat and rind (on offer too!). The posh farm shop one had fat too but less.

Well readers I cooked it, glazed it with sugar/mystanrx/hiney/marmalade...and it was okay...but a bit of fat would have added moisture and flavour (I normally trim it off but leave a thin layer to glaze). Next time I'll ask the butcher for a bit with fat!