Dry curing is one of the oldest and purist ways of preserving meat products. If you fancy getting a lovely festive glazed finish on your dry cured gammon you could try the following. It simply wouldn’t be Christmas in our household without this festive gammon recipe.
by Gavin Roberts
5 tablespoons of thick cut marmalade
100g dark brown soft sugar
50g all spice
zest of 1 orange
Method Festive Gammon Recipe
First you need to cook your Extra Mature Dry Cured Gammon according to instructions for your individual joint. When cooking you may want to consider following these guideline 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
Next comes the glaze which will add a lovely festive finish.
Preheat the oven to around 200 degrees C or gas mark 6.
While your oven is heating, add the marmalade, orange zest, sugar and sherry into a pan and warm it through on a low heat.
The marmalade should have broken down to a sauce but still be slightly lumpy and syrupy. Be careful not to let it boil.
Sprinkle the all spice over the gammon joint, apply your sauce liberally and place in the oven for 20 minutes.
Once out of the oven allow it to stand & rest just as any other quality meat joint. With this festive gammon recipe your meat will eat beautifully either warm or cold.