Gammon joint , tis the season.

Discussion in 'Food & Drink Forum' started by raduv1, Dec 11, 2017.

  1. raduv1

    raduv1
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    I take it some of you lot like to purchase a Gannon Joint at crimbo and put you individual mark on it ?

    As always for us it will be an uncooked Unsmoked joint.

    We will drown the bugger for 24hrs in water ( maybe cider or red wine ) with bay leaves, onion , rainbow peppercorns etc.

    Then boil it ( drain off the scum ) untill cooked . Strip the skin , leave the fat and criss cross and apply glaze of choice for a cook in the oven.

    Going for a bourbon glaze this year .
    Bourbon
    Cider vineger
    Lemon juice
    Brown sugar
    Worcestershire sauce
    Mustard powder
    Tom puree
    S & P to taste.

    Stew it down and apply :thumbsup:. For a quick roast in the oven.
     
    Last edited: Dec 11, 2017
  2. John7

    John7
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    You mean Gammon joint? Agree, it's a great dish cooked well, your recipe sounds yummeeeee!
     
  3. nabby

    nabby
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    I'm going to follow this recipe Festive Ham | Recipe by sousvidetools.com

    In essence, you chuck a 2.5kg gammon in a vacuum sealed sous vide bag with the cooking sauce from the recipe (see below) and cook it in the sous vide bath for 12 hours. Then you roast it to crisp up the skin.

    The sauce is:
    • 80g Dijon mustard
    • 65g Maple syrup
    • 65g Honey
    • Peel of 2 oranges
    • 2 tsp Mixed spice
    • 6 Bay leaves
    • 6 Star anise
    • 200ml Cola
    • 20 Juniper berries
    • 1 tsp Chopped thyme
    • 100ml Ginger syrup – from stem ginger
    • 6 Cloves
    All thrown in a saucepan and simmered for 15 minutes, then left to cool.

    I bought our gammon this weekend and will cook it for Boxing Day.
     
  4. IronGiant

    IronGiant
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    That sounds awesome...
     
  5. busterbenny2001

    busterbenny2001
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    Sounds lovely, we do similar with cloves oranges and cook in slow cooker before the oven keeps moist that way love it.
     
  6. Hixs

    Hixs
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    I do a simple roast.

    Strip the skin for crackling. Score remaining fat.

    Then mix

    Dijon
    Honey
    Mere touch of English Mustard
    Few quick quirts of lemon juice

    Apply generously. Wack in oven for an hour at 180c covered in foil. Remove foil wack more mix on, lob in the oven for another half hour at 200c to brown. Let rest. Nomnom!
     
  7. raduv1

    raduv1
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    A lil to much Bourbon before I posted , hic !
     
  8. raduv1

    raduv1
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    If you soak your joint for 24hrs in water with other ingredients , bay leaf, cloves, pepper corns etc. I would suggest putting a cheap bottle of red in there . Not only does it add to the taste but also gives a great colour to the joint :thumbsup:.
     
  9. nabby

    nabby
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    I've now got my 2.5kg gammon joint in the sauce that I made this afternoon (recipe in my post above). It's all been vac sealed and is in the sous vide water bath at 65 degrees C. Tomorrow will be the taste test of it :)
    Did anyone else try it yet?
     
  10. Hixs

    Hixs
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    I followed my above recipe xmas eve using the newly installed wood burning stove and it went down a treat :clap:.

    It was nice and moist with plenty of flavor.

    Took longer then expected as it was my first attempt ever cooking with wood and all the difficulties that brings (stable temps/opening the door drops the temp 30c etc) So a 2 hr roast (180c/gas) took closer to 3 in the end.

    Also did a leg of lamb and the xmas chapon (male chicken). The chapon was lovely and juicy. The lamb was a touch dry I thought.
     
  11. nabby

    nabby
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    IMG_6153.JPG

    Gammon fresh out of the oven this morning after overnight in the sous vide. 10 mins at 200 degrees just to colour the top layer of fat.

    Now to get some crusty bread for lunch [emoji846]
     
  12. mjn

    mjn
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    Just picked up a nice 2.5kg (i think) joint for the weekend
     
  13. mjn

    mjn
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    [​IMG]
     
  14. Astaroth

    Astaroth
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    Did a good receipe found from online (cant remember the origin to give the proper credit) with slight modifications.

    Used a smoked joint from Ginger Pig, simmered in a combination of apple juice and ginger beer with allspice, bay, pepercorns, cloves until cooked

    Remove skin and excess fat, score fat, glaze with apricot jam mixed with powdered ginger and syrup from stem ginger jar and stud with cloves then finish in the oven.

    Not only tasted great but made the house smell like Xmas.
     
  15. mjn

    mjn
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    Never thought about putting ginger on my gammon!
     
  16. Astaroth

    Astaroth
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    Its a fairly common one as far as I know... was also tempted by some of the miriad of ginger and clementine but didnt have clementines and did have some apricot jam that needed using up before the Mrs started dealing with blood sugars properly again and a thin coat on gammon not as bad as a 1/2" thick layer on toast.
     

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