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Sunday, August 24, 2008

GAMMON ON A SUNDAY








While HP was revisiting Fish Central, a restaurant we last tried nearly two and a half years ago, it seemed fitting that, for my turn to cook Sunday lunch, I should turn to something I last cooked around the same time.

Gammon is one of the great forgotten joints, primarily because most people are not too sure how to prepare it and also, in these days of instant gratification, dishes like this that take two days to prepare are just plain unfashionable. It takes time, for certain, but the end result is definitely worth all the effort involved.

Although both are taken from the hind legs of the pig, Gammon differs from ham primarily in that the latter is cured for longer and can be eaten without cooking, gammon needs baking or boiling.

My five and a half pound joint came from Grange farm via The Ginger Pig and, after lugging it home, I left it to soak overnight in two changes of water before simmering for two and a half hours. Once the joint was cooked through, I removed the tough outer skin, scored the fat through to the flesh, rubbed with English mustard, studded with cloves and covered in brown sugar before baking to a rich, crunchy glaze. What emerges from the oven is a beautiful thing and we carved off thick, pink slices to serve with simple sides of shredded cabbage and peas and, of course, a thick parsley sauce.

Even with our hefty appetites, there was still plenty left, so I see a thick pea & ham soup in our immediate future

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4 Comments:

Blogger Josordoni said...

But surely you also cooked too much cabbage so you can have cold gammon, bubble and squeak and Branston pickle?.....

Sunday, August 24, 2008 4:26:00 pm  
Anonymous Harters said...

As previous comment, surely almost the point of cooking gammon is to have cold with B & S. I differ on the Branston, preferring Tracklement's Brown Sauce or their Tomato & Pepper Ketchup.

I'm not keen on the cloves (although they make it look pretty). And prefer a mustard & honey rub.

Other than that, rather a fab Sunday lunch, Simon.

Sunday, August 24, 2008 10:31:00 pm  
Anonymous Sarah said...

Sounds and looks delicious. My mouth is watering... must be hungry!

Monday, August 25, 2008 2:21:00 am  
Blogger Jess said...

Love the home cooked stuff on your blog too - gammon looks a treat. .....oh found cache of those 2nd hand plates to ship to Oz so one happy girl...

Tuesday, August 26, 2008 4:45:00 pm  

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