A large piece of gammon is particularly useful when several meals have to be produced over a holiday period. 

A hot glazed gammon will provide a delicious main course. Afterwards it can be kept in the fridge for several days - wrap it in greaseproof paper, and renew the wrapping regularly. It will be handy for salads and sandwiches. A few slices would make a good accompaniment to turkey or chicken. After a series of elaborate dinners, a simple supper of ham, egg and chips, could offer a welcome break for both cook and guests. 

An uncooked gammon should keep for at least a week in the fridge (check the use-by date), allowing you to get ahead with the shopping.   Look for a decent sized piece with a good covering of fat and rind. Smoked gammon will have a golden rind and a deeper flavour than unsmoked. If possible, try to buy from a local supplier, rather than the supermarket.

 

This requires advance planning, but takes little effort. Unwrap the meat (make a note of the weight), place it in a deep bowl, cover with cold water, and leave in a cool place. Keep the bowl covered with a cloth or lid, and change the water two or three times during the soaking process.

A smallish joint (2 - 3 kg) should be soaked for at least 24 hours, although 36 hours would be better. Larger gammons (4 - 5 kg) need 36 – 48 hours. This may sound a long time, but as the meat will not be cooked in any liquid, soaking allows the fibres to plump up, and helps remove excess salt. 

 

Wrap the gammon in a double thickness of foil, making sure it is well sealed. Put it on a rack in a roasting tin half filled with water. 

Cook slowly, on a low shelf in the oven, at 170C/330F/gas mark 3. Allow 45 minutes per 500g for the smaller joints (30 minutes per 500g for those weighing 4 - 5kg).   

Turn the foil package over half way through cooking. 

Mix together 2 tablespoons of soft brown sugar, 2 teaspoons of mild mustard, and 2 - 3 tablespoons of milk or cream.

Unwrap the gammon and peel off the outer skin (not the fat). This is easy when the joint is warm - use a cloth to protect your hands!

Score the fat in diamond shapes, without cutting through to the meat. Rinse out the tin, and replace the gammon. Pour the glaze over the meat, rubbing it into the fat. The fat can be studded with whole cloves for decoration, but this isn’t essential.
Put the gammon back into the oven, this time on a high shelf. Cook for another 20-30 minutes, basting frequently with the glaze. It may be necessary to add a couple of spoonfuls of water, to prevent the glaze from burning.

 

The glazed gammon can be eaten as it is, or with this simple sauce.

Keep the meat warm, and add some wine, port, or (best of all) Madeira to the roasting tin. Bring it to a fast simmer, scraping up all the juices. For a smoother, richer sauce add a couple of spoonfuls of cream.

 

Boiled or new potatoes, carrots and spinach go well with this dish.