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Your guide to a delicious gammon

Our three easy steps to gammon perfection. 

Step 1

Simmer gammon for 20 minutes for every 500g, cool slightly and peel off fat cap (the dark red-brown skin covering the fat) while hot.

Step 2

Score fat in a criss-cross pattern (don’t cut all the way through into the meat)

Step 3

Baste and roast at 200°C for 20-25 minutes until golden.

 Good to know

  • Want oh-so-juicy, tender, melt-in-your-mouth gammon? The key to success lies in
    a slow simmer.
  • The netting on gammon helps keeps its shape intact, so only remove it after simmering and while still warm.
  • Remember to rest your roast for 15-20 minutes before carving. This allows the meat juices to redistribute, leaving you with tender slices once carved.

Words: Gail Damon

Photographs: Fresh Living Magazine

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