Roasting Gammon??

Question

Im looking for any other ways to roast a huge joint of gammon, I usually honey-roast it with garlic, but was wondering if anyone had any other ideas??

Answer 1

Boil it as normal,rub with seasoning, pineapple juice and maple syrup then score the skin, leaving a pattern of 2cm squares on it, stick a whole clove in the middle of each square, then roast as normal, its fantastic!

Answer 2

I know you said roast but this is good too. Half cook it by boiling it for half the cooking time then roast it covered in mustard (teaspoon of english) and honey (lots) with a covering of brown sugar (whatever variety you want). Peel off the rind before roasting but leave plenty of fat on the joint, with a criss-cross pattern cut through the fat. Baste often. The liquid sediment in the pan can be poured over slices of the meat to serve.

Answer 3

Cola Basted Ham

6 cups cola-flavored carbonated beverage
1 cup packed light brown sugar
1 tablespoon mustard powder
2 tablespoons Dijon-style prepared mustard
2 cups dried bread crumbs
DIRECTIONS
Preheat oven to 325 degrees (165 degrees C).
Place ham fat side down in a shallow pan. Pour cola into pan 1/2 inch deep. Bake 2 to 3 hours, or until ham can easily be pierced with a fork, basting with cola every 15 minutes. Center of ham will read 140 degrees F (60 degrees C) on a meat thermometer. Remove ham from pan and cool.
Increase oven temperature to 375 degrees F (190 degrees C).
Cut away the rind with a sharp knife. Combine sugar, mustard, bread crumbs and enough cola to form a thick paste. Spread paste over entire ham. Place ham on roasting rack in oven and bake 45 minutes longer, basting every 10 minutes, until mustard paste has melted into a dark glaze. Let stand at room temperature 30 minutes before slicing.








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Answer 4

I am a former chef and have been to the UK and had many a Sunday roast dinners with Gammon, if you choose apples, try cooking them with a few raisins, a bit of vinegar and demerera sugar and squeeze of lemon juice, even a bit booze like rum or brandy, but do not make it to mushy, as for red currant jelly, a Cumberland style sauce is nice, just melt it with some mustard powder, ginger, port wine orange juice and zest, if you like it thicker, bind it up with a bit of cornflour slurry. Mustard is fine but try a twist to the pastey English mustard, a bit if treacle, honey, garlic, horseradish, even fruits like apricots.

Answer 5

Put it in a Roaster at about 8AM, cover it so nothing escapes, cook it slowly on the lowest setting your cooker has, some have a 'S' before 1,2 ,3,etc. until about half an hour before you want it (Assuming you are eating at 5 or 6 pm), uncover and turn up the heat for the last half hour.

Sure, try things like Cloves, honey, cinammon, lemon.

Just if you cook it slowly, it will fall apart and your guests will coment on how it 'melts in your mouth'.

Answer 6

boil for 30 mins and then roast smeared with honey, mustard and maple syrup is yummy

Answer 7

i usually honey roast it with brown sugar, but i was goona try with a think marmalade, is supposed to be really nice.

Answer 8

There seems to be a few suggestions at this site:

http://www.cooksrecipes.com/pork-recipes/pork-roast-recipes.html

Answer 9

try mustard and honey instead of garlic

Answer 10

whole grain mustard and honey.