Can anyone help me with a recipe for gammon?

Question

Its for xmas day as im inviting family round and my partners mum is very fussy and only wants gammon!
Is there any good recipes???
Thanks alot

Answer 1

Here are a fe suggestions
Honey glazed gammon with potato and carrot mash
Ingredients
60g/2½oz butter
2 tbsp olive oil
4 gammon steaks, each about 175g/6oz
1 garlic clove, chopped
1 Spanish onion, finely chopped
1 eating apple, peeled, cored and diced
30g/1oz flour
500ml/17fl oz dry cider
2 tbsp piccalilli
1 tsp honey
4 sage leaves
1 tsp Dijon mustard
salt
freshly ground black pepper
½ lemon, juice only
150ml/5fl oz meat or vegetable stock
For the carrot and potato mash
4 large potatoes, quartered
2 large carrots cut into chunks
1 tsp sugar
2 garlic cloves, peeled
2 tbsp olive oil
a handful of chopped parsley
½ lemon, juice only

Method
1. Place a large flameproof casserole dish on a low heat and gently melt the butter with the olive oil.
2. Add the gammon and seal until golden on both sides, about ten minutes. Remove the gammon and place to one side.
3. Now add the garlic, onions and apple to the casserole and cook until the onion is translucent. Add the flour and cook for one minute.
4. Add the cider, bring to boil and reduce by half.
5. Then add the piccalilli, honey, sage leaves and mustard, and cook for five minutes. Season.
6. Now put the gammon steaks back into the casserole, squeeze in the lemon juice and pour in the stock.
7. Add another good pinch of salt and pepper, cover and simmer for a further 20-30 minutes.
8. For the mash, half-fill a pot with water (about two litres/3½ pints), add salt, cover and bring to boil.
9. Add the potatoes and carrots to the boiling water, together with the sugar and garlic. Boil for 20 minutes on a moderate heat until the vegetables are tender.
10. Drain and mash vigorously, mix in the olive oil, chopped parsley, a squeeze of lemon juice, and seasoning to taste.
11. Return to a low heat and stir gently for 2-3 minutes.
12. Serve the mash with the gammon.

OR Gammon poached in perry with a mustard and perry butter sauce

Preparation time overnight
Cooking time over 2 hours

Ingredients
1 x 5.5kg/12lb unsmoked whole gammon
4 cloves of garlic
3 cloves
3 fresh bay leaves
1 dried mild red chilli
4.8l/8pts perry
4.8l/8pts cold water
1 tbsp horseradish mustard
55g/2oz chilled unsalted butter, cut into small pieces
freshly ground black pepper
2 tbsp chopped curly leaf parsley

Method
1. Soak the gammon overnight in plenty of cold water then drain and place in a large saucepan.
Alternatively, if you don't have time or forget, place the gammon in the saucepan, cover with lots of cold water and bring to the boil. Simmer for 5 minutes, then drain off the water and continue.
2. Add the cloves, bay leaves and dried chilli to the pan and pour over the perry and cold water.
2. Bring to the boil, skimming off any scum as it rises to the surface.
3. Lower the heat, cover and leave it to simmer very gently for 20 minutes to the pound - 4 hours for a 5.5kg/12lb gammon, then remove from the heat.
4. For the sauce, strain 900ml/1 1/2 pints of the cooking liquor into a large, shallow pan and boil rapidly until reduced by three-quarters.
5. Whisk in the mustard and then the pieces of butter, a few at a time, until you have a buttery sauce.
6. Season with black pepper and stir in the parsley.
7. To serve, carve the ham into thin slices and pour the sauce over.

OR Baked ham
Cooking time 30 mins to 1 hour

Ingredients
4.5-5.5kg/10-12lb gammon joint - unsmoked
1 pint of dry cider
2 carrots, chopped into chunky pieces
2 onions, peeled and studded with cloves
4 bay leaves
2 cloves garlic
2 tbsp brown sugar
12 peppercorns

For the glaze:
cloves for spiking
8 tbsp shredless orange marmalade
juice of half a lemon

Method
1. Soak the gammon joint overnight.
2. Drain and discrad the water and pat the gammon dry. Place the gammon in a large pan and then pour over the cider and enough water to cover the joint.
3. Add all the other ingredients to the pan. Bring to the boil then reduce the heat and gently simmer for 3 - 3 ½ hours. Skim off any scum during the cooking.
4. When cooked, remove the ham from the pan and place in a roasting tin. Let it cool slightly and then peel away the skin.
5. Preheat the oven 190C/375 F / Gas 5.
6. Score diamond shapes on the fat and stud each diamond with a clove.
7. Heat the marmalade and lemon juice in a pan for a few minutes until it thickens to a sticky glaze. Brush the marmalade glaze over the surface of the ham.
8. Bake in the oven for 30 minutes until the glaze has set.

Answer 2

4 lb gammon hock
1 large bay leaf
12 peppercorns
1 blade mace
6 parsley stalks
2 sprigs thyme
1 small onion
1 lb. prepared puff pastry
1 egg

Ask the butcher to bone part of the hock, leaving the end bone in to make carving easier.
Soak the gammon for 2 hours in cold water.
Drain and place it in a large saucepan.
Cover with fresh cold water and add the bay leaf, peppercorns, mace, parsley stalks, thyme and onion.
Bring to the boil, turn down the heat, then cover the pan with a lid and simmer for 20 minutes to each 1 lb.
Remove the pan from the heat and let the gammon cool overnight in the cooling liquid.
Remove the gammon from the liquid and carefully pull of the skin.
Roll out the puff pastry to an oblong shape 1/8 in. thick, and place the gammon in the centre.
Brush the pastry edges with some of the lightly beaten egg, wrap the pastry over the gammon, and press the edges together to seal the meat.
Seat the edges, pleating the pastry round the bone.
Brush with egg.
Cover the bone with a piece of foil to keep it white while cooking.
Use the pastry trimmings to decorate the casing, and carefully lift the gammon on to a wet baking tray, brush the pastry with the remaining egg.
Bake the gammon for 20 minutes in the centre of an oven pre heated to 450 degrees Fahrenheit, lower the heat to 350 degrees Fahrenheit and contiue cooking for a further 30 minutes.
Cover the joint with buttered greaseproof paper as soon as the pastry is golden.
Serve the joint, hot or cold.

Answer 3

I regularly have gammon. I ALWAYS cook it for 12 hours plus in a slow cooker.
Put slow cooker on low and add 1/2 an inch of water to bowl. Place gammon joing in and pur over 3 tablespoons of honey and a tablespoon of soft brown sugar leave to cook for at least 12 hours ........ alternatively you can roast it in the oven in a tray with the water in and cook on the lowest heat for 12/13 hours.
Delicious.

Answer 4

Get some Gammon steaks out of the supermarket. Wrap in tin foil (silver side inside) with a slice of pineapple to top of gammon.
Put in oven 200c for 20 mins and simply unwrap and put on plate. Will put a smile on anyone's face.

Love Hedgy xx

Merry Christmas!

Answer 5

See the other recipies.
Let her have her gammon,serve the gammon as an extra with everyones turkey.
Bit more cooking& mucking about but she'll be impressed I hope.
We always have turkey & gammon.

Answer 6

What I do is stud an onion with cloves, put it into a large pot with the gammon, fill the pot with apple juice, and keep on a rolling boil for about three hours.
If she doesn't like this..........

Answer 7

Kitty Kat try http://www.classicengland.co.uk/recipes/taste007.htm