How to cook a Smoked Gammon Joint.
Boiled, baked or roasted, smoked gammon joints are a traditional meal served in many British homes. The type of wood chips that the gammon joints are smoked over determines their smoky flavour. Ours are smoked over oak chips, for a period of 14 to 16 hours, to create our truly incredible flavour, with no extra colours added. A Smoked Gammon Joint is an ideal meal for busy cooks because it’s simple enough to prepare for a weekday meal, yet tasty, and attractive enough to serve to unexpected guests.
Medium sized smoked gammon joint
A large stockpot with lid
4 medium potatoes, peeled
Couple of large carrots, peeled
1 large onion, skin removed
2 tbsp. olive oil
1 tbsp of each of the following:
honey or dark molasses, brown sugar, yellow mustard or one of our condiments for pork, Worcestershire sauce, tomato paste, balsamic vinegar
Here is our step by step guide on how to cook a smoked gammon joint.
Fill a large stockpot with water, and bring the water to a boil. Place the gammon joint into the pot. Cover the pot, and simmer over a low heat for 1 hour.
Preheat the oven to 400F / 200C.
Drain the water carefully from the pot, and remove the skin from the gammon joint. Insert the small end of each clove into the fat all over the gammon joint.
Cut the carrots, onion, and potatoes into bite-size pieces with a sharp knife, and put them into a preheated roasting pan. Drizzle the vegetables with the olive oil, and toss them to coat. Place the gammon joint in the middle of the pan.
Stir together the honey, brown sugar, mustard, Worcestershire sauce, tomato paste and balsamic vinegar in the small mixing bowl to make a simple glaze or try one of our condiments for pork as a delicious glaze instead.
Pour the glaze over the gammon joint, and wrap the entire roasting pan in aluminium foil.
Place the roasting pan in the oven and cook for 65 to 75 minutes until fully cooked. Ten minutes before the joint is finished cooking, remove the aluminium foil so the glaze will darken and caramelised.
When putting cloves into the gammon, take care not to burn yourself, because the meat will be very hot.
Rotate your gammon joint halfway through cooking if you’d like the underside of the meat to be caramelised.