Finest Horseshoe Gammon-Selected Hams – Smoked Gammon 5k – Whole Ham Cooked/Raw 5k – Selected Bacon 2.27k + Pigs in Blankets available to Order from today.
Finest Horseshoe Gammon-Selected Hams – Order on Website Today – Delivering London and Home Counties Daily – Call us anytime 07932 686498 if no answer leave text message will call you straight back.
![\"Finest](\"https://ncmeatproduce.co.uk/wp-content/uploads/2022/01/Horseshoe-Gammon-2.jpg\")
N&C Produce a London & Home Counties Delivery Company unless Order High Value then will Travel further. Finest Horseshoe Gammon-Selected Hams
What is best way to cook a Horseshoe Gammon – Horseshoe Gammon
To Cook a Horseshoe Gammon Joint follow these simple recipe steps: Place joint in a roasting tin, cover with foil and roast for the calculated cooking time. Remove foil 20-30 minutes before the end of the cooking time. Add your favourite glaze 20 minutes before the end of the cooking time.
How to cook a Gammon Joint in the Oven
Method Place the gammon joint into a large lidded saucepan, cover with cold water and bring to the boil over a high heat. Remove the gammon from the water and set aside to cool for 15 minutes. Preheat the oven to 200C/180C Fan/Gas 6 and line a large roasting tin with kitchen foil.
What is best way to soak a Gammon
Soak the gammon in water for 24 hours to remove any excess salt from the joint. Drain and rinse again with clean water (soaking may not be necessary depending on how the gammon has been cured) 2. Place the gammon and stock vegetables in a large pot and cover with water.
Order Xmas 2021 Horseshoe Gammon & Selected Hams – N&C Produce
Honey Glazed Gammon – Finest Horseshoe Gammon-Selected Hams
Ingredients
For cooking the gammon
4kg/8lb 8oz unsmoked boneless gammon joint tied
4 onions halved
4 Carrots unpeeled, cut into 5cm/2in pieces
4 Celery stalks, cut into 5cm/2in pieces
4 Bay Leaves
24 Whole Black Peppercorns
Small handful of Cloves
For the glaze
8 tbsp Runny Honey
8 tbsp English Mustard – Finest Horseshoe Gammon-Selected Hams
Method
- Place the gammon joint into a large lidded saucepan, cover with cold water and bring to the boil over a high heat. Drain the water from the saucepan, add fresh cold water, the onions, carrots, celery, bay and peppercorns and bring to the boil once more. Reduce the heat, cover with a lid and simmer the gammon and vegetables gently for 20 minutes per 500g/1lb 2oz. (If your pan is not quite large enough to cover the joint completely, turn the gammon over halfway through the cooking time.)
- Remove the gammon from the water and set aside to cool for 15 minutes. (The cooking liquid can be strained and reserved for making soup for another time.)
- Preheat the oven to 200C/180C Fan/Gas 6 and line a large roasting tin with kitchen foil.
- Use a small knife to remove the rind from the gammon joint, leaving as much of the fat intact as possible. Score the fat in a diamond pattern, and push a clove into the centre of each \’X\’.
- Place the gammon into the foil-lined roasting tray, ensuring that the sides of the foil come halfway up the joint to contain any roasting juices.
- For the glaze, mix the honey and mustard together and brush half of it evenly over the gammon, including one side of the joint. Roast in the centre of the oven for 10 minutes, then take the joint out and brush the top and remaining side with the rest of the glaze. Return the gammon to the oven for a further 10– 15 minutes, rotating the tin so that the opposite side of the gammon faces the back of the oven.
- The gammon is ready when the fat on top is glossy and golden brown. Cover loosely with foil if the top begins to look too brown. Remove the gammon from the oven and set aside to rest for 15 minutes before carving.
- Pour any juices that have collected in the kitchen foil into a small pan, and warm through gently.
- Carve the gammon, serve on a large platter and spoon over the warmed juices .
- Finest Horseshoe Gammon-Selected Hams
Order Xmas 2021 Horseshoe Gammon & Selected Hams – N&C Produce
Butcher Meats – N&C Produce (ncmeatproduce.co.uk)