Best way to cook a smoked gammon joint?

Discussion in 'The Fire Hydrant' started by Dizzy, Dec 16, 2012.

  1. Dizzy

    Dizzy Sit! Good dog.

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    I bought one today for xmas day. So far I have lamb, pork and now gammon :D I think there's only us two for the day as well....

    So ideas?
     
  2. sillysally

    sillysally Obey the Toad.

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    What animal is gammon from?
     
  3. TuffStuff

    TuffStuff Twin 1

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    I googled it, and this is what came up:
    "Gammon is the name given to the meat from the hind legs of a pig that has been cured in the same way as bacon. The main difference between gammon and ham is that gammon will be sold raw and needs to be cooked; ham is sold cooked or dry-cured and ready for eating. Once gammon is cooked it can be called a ham and may be sold as a gammon ham."
     
  4. puppydog

    puppydog Tru evil has no pantyline

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    Boil in water with a cinnamon stick and some cloves for 2 hours.

    Allow to cool. Slip the skin off. Score the skin.

    Boil together marmalade, honey, cloves, cinnamon stick and 2 bay leaves until it forms a sugar. Add a cup of rum so it is a pourable syrup. Take out whole bits.

    Baste gammon and place in oven, continuously baste until crispy. Take out and place pineapple rings on gammon, secure with toothpicks topped with cherries. Baste and place back in the oven for 20 minutes.
     
  5. puppydog

    puppydog Tru evil has no pantyline

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    Not score skin. Score fat. You throw the skin away.
     
  6. Dizzy

    Dizzy Sit! Good dog.

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    I had no idea people wouldn't know what gammon was :D
     
  7. sillysally

    sillysally Obey the Toad.

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    Never even heard of it-lol
     
  8. smkie

    smkie pointer/labrador/terrier Staff Member

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    I thought " I have no idea what a gammon is". Now I don't feel so bad.
     
  9. Lyzelle

    Lyzelle New Member

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    ....I just realized gammon was different from ham. Lol. I think I get gammon, not ham, and drown the thing in Rum.

    And here everyone's been wondering why their drunk hams don't taste the same as mine. Well. That might be why. Also solves my issue with pork butt/pork shoulder and the name "ham".

    But that's how I cook it. Drown it in spiced rum (whatever you prefer) SouthernComfort is cheaper here in the US, though. Nice and spicy and nutty.
     

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