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