So the theme this week for the Recipe Shed is roasts, before telling you about my favourite roast I must apologise for the lack of photo’s; thought I had one saved on my phone but alas not.
Anyway although I love all roasts one of my particular favourites is Gammon and I’m not talking about those poor excuses for a gammon steak that you generally find in a pub. I’m talking about a whole joint cooked so that it almost falls apart and has beautifully soft fat. This is also a great recipe for the festive time of the year with the spices that the meat is cooked in . You may notice that this recipe doesn’t involve just roasting, but allow me this little bit of artistic license.
4kg joint of gammon with a good layer of fat on one side
1 carton orange juice
1 carton cranberry juice
A couple of whole Star anise
small handful of whole black peppercorns
- Place the gammon in a large saucepan, cover with cold water and bring to the boil. Once boiling take off the heat and drain the pan. This gets rid of some of the salt.
- Place the joint either back in the pan or in a slow cooker (my preferred method), poor in the fruit juice and top up with some vegetable stock to cover the joint. If you don’t cover it then it’ll dry out.
- Add the star anise, black peppercorns and the cinnamon stick. Cover, bring to the boil then turn down to a fast simmer.
- Now leave it simmering for about 1 hour per kilo (can easily be more in a slow cooker at a low heat).
- 30 mins before you want to eat, take the joint out and place in a roasting tin with the fat side up. Use a knife to take the rind off leaving the white fat underneath. Push some whole cloves into the fat and then drizzle on a little honey over the fat.
- Roast in a hot oven (about 200 degrees) for 20-30 mins until the fat starts to crisp up.
- Remove from the oven and serve with veg of your choice.