Gammon Recipe South Africa

If you’re new to cooking and want to try making a gammon dish, you’re in the right place.

Gammon is a type of cured pork leg that’s really tasty when cooked right.

It might seem a bit daunting at first, but I’ll show you a straightforward way to cook it.

In this guide I will take you through each step, from picking out the best piece of gammon at the store to preparing and cooking it.

I’ll also explain how to add a delicious glaze that will make your gammon even more special.

Let’s get started and make your cooking experience a success with this simple gammon recipe.

Understanding Gammon

What is Gammon?

  • Gammon refers to a hind leg of pork that has been cured through brining or dry-salting and then needs to be cooked before consumption.
  • It is similar to ham but differs in the preparation method; gammon is sold raw and needs to be cooked, whereas ham is ready to eat.

Selecting the Perfect Cut

  • Look for a cut that has a firm texture, a pinkish-red colour, and a layer of fat that will keep it moist during cooking.
  • The size of the gammon should be based on the number of people you’re serving. Approximately 250-300g per person is a good estimate.

Preparing the Gammon

Ingredients

  • 1 whole gammon (size based on number of servings)
  • Water for boiling
  • 2 bay leaves
  • 1 onion, quartered
  • 4 cloves
  • 2 carrots, roughly chopped
  • 1 stick of celery, chopped
  • For the glaze:
    • 100g brown sugar
    • 50ml honey
    • 20ml Dijon mustard
    • Cloves for studding

Equipment Needed

  • Large pot for boiling
  • Roasting pan
  • Sharp knife
  • Basting brush

Cooking Process

Step 1: Soaking the Gammon

  • If your gammon is very salty, soak it in cold water for up to 24 hours, changing the water every 6-8 hours.

Step 2: Boiling the Gammon

  1. Place the gammon in a large pot and cover it with fresh water.
  2. Add the bay leaves, quartered onion, cloves, chopped carrots, and celery to the pot.
  3. Bring the water to a boil, then reduce the heat and simmer. Allow 20 minutes per 500g plus an additional 20 minutes.
  4. Once cooked, remove the gammon from the pot and let it cool slightly.

Step 3: Preparing for Roasting

  1. Preheat your oven to 180°C.
  2. Carefully remove the skin from the gammon, leaving a layer of fat.
  3. Score the fat in a diamond pattern and stud with cloves.

Step 4: Glazing the Gammon

  1. Mix the brown sugar, honey, and Dijon mustard to make the glaze.
  2. Generously brush the glaze over the fat.
  3. Place the gammon in a roasting pan and into the oven.

Step 5: Roasting

  • Roast for 20-30 minutes, basting occasionally with the glaze until the gammon is golden and caramelized.

Serving Suggestions

  • Let the gammon rest for 10-15 minutes before slicing.
  • Serve with roasted vegetables, mashed potatoes, or a fresh salad.

Tips for Success

  • Always check the internal temperature of the gammon to ensure it’s fully cooked. The safe internal temperature is 71°C.
  • Letting the meat rest before slicing ensures juiciness.
  • Save the cooking liquid for making soups or stews.

We hope this guide has illuminated the path to preparing a delicious gammon dish.

Have you found this guide helpful? We’d love to hear about your experiences and any tips you’ve discovered along the way.

Share your thoughts and questions in the comments below!

Leave a Comment