Dressed with clementine and cloves
For best results your dry cured gammon joints should be steam cooked, poached or boiled.
The curing & aging that your gammon goes through whilst being dry cured means that both moisture and weight are reduced over an 8 week period. Dry curing is one of the oldest & purist ways of preserving meat products.
In this instance the gammon has been carefully rubbed every few days with a mixture of Salt, Sugar & our Secret seasoning. It’s then been dressed with Clementine orange, Bay leaves & Cloves for a festive flavour.
What you are left with is a dry cured gammon, which tastes fantastic!
When cooking it is necessary to consider the following steaming times:
- 2kg will require a steam cook of 1 ½ hours approximately
- 4kg will require a steam cook of 3 hours approximately
- 6kg will require a steam cook of 4 ½ hours approximately
If you fancy getting a lovely festive glazed finish you could try the following.
Take some good quality marmalade, we like the chunky sort as little pieces of peel work into the fat. Thin down a little in a warm saucepan with a dash of sherry. Sprinkle a little allspice over the joint. Apply the sauce liberally over the Gammon & place in a preheated oven 180 degrees for 15-20 mins.
Once out of the oven allow it to stand & rest just as any other quality meat joint.
Your gammon will eat beautifully either warm or cold.
It simply wouldn’t be Christmas in our household without the gammon.