Gammon joint , tis the season.
I take it some of you lot like to purchase a Gannon Joint at crimbo and put you individual mark on it ?As always for us it will be an uncooked Unsmoked joint.
We will drown the bugger for 24hrs in water ( maybe cider or red wine ) with bay leaves, onion , rainbow peppercorns etc.
Then boil it ( drain off the scum ) untill cooked . Strip the skin , leave the fat and criss cross and apply glaze of choice for a cook in the oven.
Going for a bourbon glaze this year .
Bourbon
Cider vineger
Lemon juice
Brown sugar
Worcestershire sauce
Mustard powder
Tom puree
S & P to taste.
Stew it down and apply data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7. For a quick roast in the oven. You mean Gammon joint? Agree, it's a great dish cooked well, your recipe sounds yummeeeee! I'm going to follow this recipe Festive Ham | Recipe by sousvidetools.com
In essence, you chuck a 2.5kg gammon in a vacuum sealed sous vide bag with the cooking sauce from the recipe (see below) and cook it in the sous vide bath for 12 hours. Then you roast it to crisp up the skin.
The sauce is:
80g Dijon mustard65g Maple syrup65g HoneyPeel of 2 oranges2 tsp Mixed spice6 Bay leaves6 Star anise200ml Cola20 Juniper berries1 tsp Chopped thyme100ml Ginger syrup – from stem ginger6 ClovesAll thrown in a saucepan and simmered for 15 minutes, then left to cool.
I bought our gammon this weekend and will cook it for Boxing Day. That sounds awesome... Sounds lovely, we do similar with cloves oranges and cook in slow cooker before the oven keeps moist that way love it. I do a simple roast.
Strip the skin for crackling. Score remaining fat.
Then mix
Dijon
Honey
Mere touch of English Mustard
Few quick quirts of lemon juice
Apply generously. Wack in oven for an hour at 180c covered in foil. Remove foil wack more mix on, lob in the oven for another half hour at 200c to brown. Let rest. Nomnom! A lil to much Bourbon before I posted , hic ! If you soak your joint for 24hrs in water with other ingredients , bay leaf, cloves, pepper corns etc.I would suggest putting a cheap bottle of red in there . Not only does it add to the taste but also gives a great colour to the joint data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7. I've now got my 2.5kg gammon joint in the sauce that I made this afternoon (recipe in my post above). It's all been vac sealed and is in the sous vide water bath at 65 degrees C. Tomorrow will be the taste test of it data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7
Did anyone else try it yet? I followed my above recipe xmas eve using the newly installed wood burning stove and it went down a treat //static.avforums.com/styles/avf/smilies/clap.gif.
It was nice and moist with plenty of flavor.
Took longer then expected as it was my first attempt ever cooking with wood and all the difficulties that brings (stable temps/opening the door drops the temp 30c etc)So a 2 hr roast (180c/gas) took closer to 3 in the end.
Also did a leg of lamb and the xmas chapon (male chicken). The chapon was lovely and juicy. The lamb was a touch dry I thought.
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