mint Posted December 16, 2015 Share Posted December 16, 2015 Well, I hope he managed to get his joint.I was thinking about this because I caught Nigella's programme and saw her recipe. Now I am not a fan and I have yet to try one of her recipes.Plus I don't really rate gammon. For those people who didn't see the prog and like gammon, here is what she did.She put treacle on the skin and wrapped the joint in 3 layers of foil. Blasted it in a hot oven for a short time (I'd do 20 minutes for a largish pork joint) then cooked it for 24 hours or more in a low oven.When done, she peeled off all the skin, scored the fat in a diamond pattern and studded it with cloves. Then more treacle on top (and maybe mustard seeds or something else hot, not paying too much attention) and put it back to bake until the fat had rendered and the joint looked completely black, what with the treacle and everything and .......that was it!I was vegetating in front of the telly but even in my state of utter ennui, I thought to remember this for the gammon lovers amongst us[:D] Link to comment Share on other sites More sharing options...
idun Posted December 16, 2015 Share Posted December 16, 2015 I bought a gammon joint yesterday, just a small one, and I have no intention of doing anything other than boiling or baking it. Love it cooked simply and eating it hot or cold. As I said before, I always managed to get something similar in France and hope that powerdesal did too. Link to comment Share on other sites More sharing options...
Hoddy Posted December 16, 2015 Share Posted December 16, 2015 I've been doing something similar to that black treacle recipe for ages, except I've used a mixture of English mustard and demerara sugar made into a paste. We all love it. Link to comment Share on other sites More sharing options...
woolybanana Posted December 16, 2015 Share Posted December 16, 2015 Mmmm, I did one last year at the Bird house and it was real tasty. Wish I could do it this year but I have been sort of pressganged into a Belgian Xmas which won't be the same foodwise or atmosphere wise.Heigh ho, just have to wait until New Year when things will get back to normal. Link to comment Share on other sites More sharing options...
Russethouse Posted December 16, 2015 Share Posted December 16, 2015 We bought a big gammon today - we all like it and daughter will take some home with her no doubt. I use a Mark Sargeant recipe which involves runny honey, white wine vinegar, soy sauce and several spices like coriander seed, mustard powder, cloves, china on sticks etc....Delicious ... Link to comment Share on other sites More sharing options...
Judith Posted December 17, 2015 Share Posted December 17, 2015 IF - and it's a big IF - I could get a proper joint of gammon here in France, I'd do nothing but cook it nicely - I like it plain and simple too, that is, IF I could get real gammon! Link to comment Share on other sites More sharing options...
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