Mutterings of a Fool

Man, Dad, Runner, Chief dog walker

Recipe shed – roasts

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.

Serves 6-8

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

Cinnamon stick

Whole cloves

Runny honey


  1. 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.
  2. 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.
  3. Add the star anise, black peppercorns and the cinnamon stick. Cover, bring to the boil then turn down to a fast simmer.
  4. Now leave it simmering for about 1 hour per kilo (can easily be more in a slow cooker at a low heat).
  5. 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.
  6. Roast in a hot oven (about 200 degrees) for 20-30 mins until the fat starts to crisp up.
  7. Remove from the oven and serve with veg of your choice.

1 Comment

  1. This has got my name on it. I had a disastrous encounter with a ham hock recently – forgot to soak it overnight and it was like eating sand from the Dead Sea. Going to follow your recipe to the letter.
    Cheers Ben. I’ve not decided on the theme for next week, but will rack my empty brains

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