• Eastwoods

Making Your Food Go Further: Gammon

We eat a lot of gammon around Christmas, but it also makes for a versatile and economical cut of meat to have in the fridge all year round. Doubly so if you are feeding hungry mouths at home several times a day! It’s an excellent multipurpose joint.

Gammon is, essentially, uncooked ham and once cooked you can use it in any recipes which call for ham. But cooking your own ensures a juicy, flavourful finish and you can slice a joint to suit any purpose. We recommend cooking on the hob by bringing the pan to the boil and then simmering for 20 minutes per pound plus 10 minutes at the end, then allowing the joint to cool fully before slicing. You can add aromatics like herbs and spices to the cooking liquor, and use water for the liquid or get creative with just about anything –apple juice and cider both work well. If you’re using a glaze (such as this honey and mustard glaze), baste it over the joint and cook at 180C-220C for 20-30 minutes in the oven until it is browned and sticky. As an added bonus, there’s no need to soak our joints before cooking.

This will produce big, juicy slices for a dinner of ham, egg and chips – one of those meals that absolutely everyone enjoys and is at its best when the ham is sliced straight from the joint - and you’ll still have plenty of leftovers for superb ham sandwich lunches for the rest of week.

If you’d like to make another dinner out of your joint, there are plenty of options. Try combining with leftover chicken to make a chicken and ham pie; we also like this ham, leek and potato pie. Feel the need for something lighter? Pea and ham soup is a favourite, even with the kids. Or if you’re flush with eggs and feeling confident, adding shredded ham to cheese souffle is always a winner with us. Let us know if you try any of these recipes out, or have any to share.

88 views0 comments

Eastwoods Butchers

15 Gravel Path




Opening Hours

Monday - Friday: 8am to 5.00pm

Saturday: 8am to 4pm

Sunday: Closed

© 2019 Eastwoods Butchers. All Rights Reserved