Simple Roast Gammon

Method15 steps · about 3 hr 45 min

1. 1

   Step 1: Line a large deep roasting dish with foil to hang over the sides.

2. 2

   Step 2: Take the uncooked gammon (2 kg) from the refrigerator at the start of preparation; its 30 minute advance period can overlap the skin-salting step.

   Uses 2 kg gammon

3. 3

   Step 3: Score the prepared gammon skin and pat the joint dry with kitchen paper.

   Uses 2 kg raw cured gammon taken from fridge for 30 minute skin-treatment preparation

4. 4

   Step 4: Rub 1 tablespoon of the measured salt (1 tbsp) into the prepared skin. Leave for 30 minutes, then brush and wipe away the salt and released moisture with kitchen paper and dry the skin thoroughly.

   Dry gammon skin with first salt portion · 30 minUses 1 tbsp salt for initial skin drying, removed afterward · same joint scored and patted dry

5. 5

   Step 5: Rub the prepared dried skin with the oil (1 tbsp) and sprinkle with the remaining 1 tablespoon salt.

   Uses 1 tbsp oil · remaining 1 tbsp salt for roasting skin · skin salted 30 minutes then first tablespoon excess salt and released moisture wiped away

6. 6

   Step 6: Put the prepared joint in the lined dish. Fold the foil up to protect exposed meat while leaving the skin uncovered.

   Uses same joint with tablespoon oil and remaining tablespoon salt on skin

7. 7

   Step 7: Allow 30 minutes roasting per 500 g plus another 30 minutes: this 2 kg joint has a 150 minute total roasting guide.

8. 8

   Step 8: Preheat the oven to 200°C conventional (392°F) or 180°C fan.

9. 9

   Step 9: Roast the prepared joint for 20 minutes, then reduce the oven to 180°C conventional (356°F) or 160°C fan.

   Initial roast · 20 minUses prepared joint in foil-lined dish, meat protected and skin uncovered

10. 10

    Step 10: For this 2 kg joint, continue the prepared middle roasting phase for 100 minutes, then remove the joint 30 minutes before its 150 minute total roasting guide ends.

    Middle reduced-temperature gammon roast · 100 minUses joint roasted 20 minutes at 200 C then oven reduced 180 C

11. 11

    Step 11: Pull the foil away from the partly roasted meat. Remove the crackling from the joint and set it aside to cool.

    Uses joint roasted a further 100 minutes for 2 kg before final 30 minute glaze

12. 12

    Step 12: Trim excess fat from the prepared joint if desired, leaving an even layer.

    Uses same joint after crackling removed and foil pulled away

13. 13

    Step 13: Mix the measured honey (2 tbsp) and coarse mustard and brush over the prepared trimmed joint.

    Uses 2 tbsp honey · 2 tbsp coarse grain mustard · same roasting joint with even retained fat layer

14. 14

    Step 14: Return the prepared glazed gammon to the oven for the final 30 minutes. Verify the centre of the uncooked-cured ham has reached at least 63°C (145°F), away from bone; continue if needed.

    Glaze bake · 30 minUses same joint brushed with two tablespoons each honey and coarse mustard

15. 15

    Step 15: If serving hot, rest the cooked gammon for 30 minutes in a warm place before carving.

    Meat rest · 30 minUses joint after final 30 minute glaze bake with centre at least 63 C 145 F