Gammon isn't something I buy very often as I tend to eat enough derived from the porcine mammals. As it was Easter weekend I wanted something easy and tasty.
Gammon with a honey and mustard glaze and
roast new potatoes.
The preparation is not difficult and cooking couldn't be simpler. Gammon joints tend to be salty and so an overnight soak in cold water is advised. Then drain the meat, place the joint in a large saucepan and bring to the boil. Drain once again and cover with water once again. Add bay leaves, a dozen pepper corns, chopped carrots a quartered onion, celery if you can stand it and boil once again but simmer for twenty minutes.
While the gammon is simmering pre-heat the oven to 200 degrees Centigrade. Line a roasting tin with aluminium foil that will come half way up the joint to catch juices from the joint that can be used to make a sauce.
When the joint is ready remove from the juices in the saucepan and place in the baking tray. The liquid from the boiling can be strained and used as a soup.
At this point I placed some parboiled new potatoes in the roasting tin to roast.
There are a numerous ways of dressing the joint. The simplest and easiest is to use 50/50 mustard and honey as a glaze. Cover the joint and place in the oven for 15 minutes, remove, turn the joint over and glaze the newly exposed surfaces of the meat. Return to the oven for a further 15 to 20 minutes. The meat is ready when the glaze is caramelised.
If you have a layer of fat on the meat you can score it in a diamond pattern and push a clove into each diamond for additional flavour.
Gammon with roast new potatoes
cauliflower and broccoli
This meal would have been quite plain but for the glaze on the meat and the roast new potatoes. However, quite tasty and also reasonably healthy.
Gammon with fried egg and
Somewhat less healthy but very tasty was the gammon served with potato rosti and a fried egg. The rosti was made from the left over cauliflower and broccoli beefed up with some crushed new potatoes. I cooked the vegetables, added some butter and allowed them to cool before adding a beaten egg. They were then fried in oil until they bonded together.
All-in-all a very tasty set of meals at about £1.50 per serving and I didn't explore the full range of possibilities. If you are a sweet and sour lover you could have used pineapple rings. The potatoes could have been mashed and the other vegetables roasted.
A versatile option for the weekend.