How to Make Gammon: A Step-by-Step Guide to a Classic Dish

Gammon is one of those dishes that feels like a warm hug on a plate. Whether it’s the centerpiece of a holiday feast or just a cozy Sunday dinner, this savory, slightly sweet meat is a crowd-pleaser. If you’ve ever wondered how to make gammon at home, you’re in the right place. I’ll walk you through the process, step by step, so you can impress your family and friends with minimal fuss.

What You’ll Need: The Ingredients

Before we dive into the cooking process, let’s gather everything you’ll need. Trust me, having all your ingredients ready makes the whole experience smoother—and less stressful. Here’s what you’ll need:

• 1 kg gammon joint (this is the star of the show!)
• 2 liters of water (for boiling and soaking)
• 10 cloves (they add a lovely aromatic touch)
• 1 onion, halved (for flavoring the cooking liquid)
• 2 tablespoons of honey (for that irresistible glaze)
• 1 tablespoon of mustard (Dijon or wholegrain works great)
• 1 tablespoon of brown sugar (to balance the flavors)
• 1 teaspoon of black peppercorns (for a subtle kick)
• 2 bay leaves (they add depth to the broth)

Got everything? Great! Let’s get cooking.

Step 1: Soak the Gammon

First things first: gammon can be quite salty, so soaking it is a must. Think of this step as giving the meat a little spa treatment. Place your gammon joint in a large container and cover it completely with cold water. Let it soak for at least 12 hours—overnight works perfectly. This helps draw out some of the salt, ensuring your gammon isn’t overpoweringly salty when it’s cooked.

Step 2: Boil the Gammon

Once your gammon has had its soak, drain the water and transfer the joint to a large pot. Add fresh water, the halved onion, peppercorns, and bay leaves. Bring everything to a boil over medium heat. This step not only cooks the meat but also infuses it with flavor. It’s like building a flavor foundation for your dish.

Step 3: Simmer to Perfection

After the water reaches a boil, reduce the heat to a gentle simmer. Let the gammon cook for about an hour. You’ll know it’s done when the meat is tender and cooked through. Pro tip: If you’re unsure, use a meat thermometer—it should read at least 70°C (160°F) in the thickest part of the joint.

Step 4: Whip Up the Glaze

While the gammon is simmering, let’s make the glaze. This is where the magic happens! In a small bowl, mix together the honey, mustard, and brown sugar. The combination of sweet and tangy flavors will give your gammon that gorgeous, caramelized finish. Feel free to adjust the ratios to suit your taste—more honey for sweetness, more mustard for a bit of zing.

Step 5: Score and Stud the Gammon

Once the gammon is cooked, remove it from the pot and let it cool slightly. Now, grab a sharp knife and score the surface in a diamond pattern. This not only looks fancy but also helps the glaze seep into the meat. Next, press a clove into each diamond. It’s like adding little flavor bombs that’ll make every bite extra special.

Step 6: Apply the Glaze

Brush the glaze generously over the scored surface of the gammon. Don’t be shy—this is what gives the dish its signature shine and flavor. Make sure every nook and cranny is covered. You’re basically giving your gammon a golden coat of deliciousness.

Step 7: Bake to Caramelized Perfection

Preheat your oven to 200°C (392°F). Place the glazed gammon on a baking tray and pop it in the oven for 20-25 minutes. Keep an eye on it—you want the glaze to caramelize and turn a beautiful golden brown, but you don’t want it to burn. The aroma filling your kitchen at this stage is pure bliss.

Step 8: Rest and Serve

Once the gammon is out of the oven, let it rest for about 10 minutes. This allows the juices to redistribute, ensuring every slice is moist and flavorful. Then, carve it up and serve! Trust me, the wait is worth it.

What to Serve with Gammon

Gammon is incredibly versatile, so you’ve got plenty of options for sides. Here are a few ideas:

• Boiled vegetables (think carrots, peas, and green beans)
• Mashed potatoes (creamy and comforting)
• Crisp green salad (for a fresh contrast)

And don’t forget, gammon makes fantastic leftovers. Use it in sandwiches, salads, or even a hearty gammon and pea pasta. The possibilities are endless!

Final Thoughts

Making gammon at home might seem a bit intimidating at first, but once you’ve tried it, you’ll see how straightforward it really is. Plus, the payoff—a beautifully glazed, flavorful centerpiece—is totally worth the effort. So, roll up your sleeves, gather your ingredients, and give it a go. Your taste buds (and your family) will thank you!

Now that you know how to make gammon, what are you waiting for? Get cooking and enjoy this classic dish with your loved ones. Happy eating!