Plus, butchers know a thing or two about cooking, so you may be able to steal a nice recipe from them too! Be sure you know the differences between gammon and ham. Serving sizes are pretty straightforward for gammon steaks. Usually, buying one steak for each person is enough. Usually, packs of gammon steaks weigh around g, equating to g per steak. Ideally, use gammon steak as soon as they are purchased. When storing in the fridge, ensure the gammon steaks are wrapped well or put in a sealed food container at the bottom of the fridge.
In the freezer, just wrap the steaks well either in foil, cling flim or plastic freezer bags or parchment paper to prevent freezer burn. You can read more here about storing pork. There are two popular ways to cook gammon steaks: pan-frying and roasting. Back to Recipes Family meals One-pot recipes See more.
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Back to Recipes Chicken curry Pasta See more. Back to Recipes Smoothies Autumn drinks See more. Back to Recipes Whole foods recipes Healthy dinners See more. Back to Recipes Vegetarian dinners Quick vegetarian See more. Simply cover your gammon joint with your chosen liquid, bring it to the boil and allow to simmer. To work out how long to cook your gammon for, weigh the joint when raw and allow 20 minutes per g 1lb , plus an additional 20 minutes.
You can also roast your gammon joint in the oven. Place the gammon joint in a large roasting tin, cover with foil and cook for the time you previously worked out, and about minutes from the end, take the foil off. If you want to add a glaze, you can do this at about 20 minutes or so before the end to avoid it catching and burning. Gammon is the premium joint from the hind leg of a pig, whereas bacon joints are slightly cheaper and come from the front legs or shoulder.
Both have been cured and are available smoked or unsmoked, choose whichever flavour you prefer. Around Christmas time, you may also notice other options such as honey-cured maple-cured gammon joints on offer.
Larger gammon joints sometimes have the bone in but if buying from a butcher you can ask them to remove the bone for easier carving, smaller joints are usually boned, rolled, and tied into a neat shape. Buy a piece of gammon that has the skin on, as you will remove it during the cooking process. Avoid buying gammon that has added water as the ham will shrink once cooked. We would also always advise buying the best quality meat that you can afford. This will ensure that the aminal has the best life and invariably tastes the best.
It is also possible to boil ham for the entirety of the cooking time. But we find ham cooked this way is best served cold. To boil the ham put it into a large pot and cover it with cold water. Bring to the boil and reduce to a gentle simmer. At this point, you can remove any scum that floats to the surface before adding in additional flavourings such as herbs, spices, and vegetables if using.
Some gammon and bacon are pork cuts that have been salt-cured. If this is the case it is necessary to soak the meat for a few hours before cooking to remove excess salt.
If buying from a butcher make sure to ask if it needs to be soaked and they will be able to advise. When buying a gammon joint from the supermarket look at the packet. To soak a gammon joint put the ham into a large pan and pour over cold water.
If your ham is floating to the surface weigh it down with something heavy such as a bottle of wine or a smaller pan. Leave the meat to soak for hours or overnight before discarding the water and returning the ham to the pan to boil it.
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