Gammon is the hind leg of a pig that has been cured in the same way as bacon, and is cut into smaller joints or steaks.
All year round.
Gammon should have no smell. Avoid any which is slimy or discoloured.
Gammon steaks can be fried or grilled, and are delicious served with sweet accompaniments such as pineapple or salsas. Snip the rind to prevent steaks from curling up when cooked. To cook a whole gammon, check the label, as it may need soaking overnight to reduce the saltiness. To check for saltiness, remove a small piece, cook in boiling water for a minute or two, then taste. If very salty, soak in cold water for at least 8 hours, then drain and cook in fresh water, allowing 20 minutes cooking time per 500g. Place in a large pan with peppercorns, fresh thyme, bay leaves and plenty of water or apple juice to cover, bring to the boil and simmer until tender.
If preferred, the gammon can then be glazed and roasted. Leave the joint to cool in the liquid, then drain and cut away the skin, leaving behind a layer of fat. Score the fat in a diamond pattern, Brush with mustard and demerara sugar. Stud with cloves (optional) and roast at gas 7, 220°C, fan 200°C for 20 minutes, until golden. Watch our video on marmalade glazed ham recipe.
Keep gammon in the fridge and use within 2-3 days once opened. Gammon can be frozen but should used within 1 month.