Modern curing methods mean that gammon no longer needs to be soaked for hours before cooking. These days it’s as easy to cook as any other roast joint and the following recipe uses Florame's organic clove essential oil instead of cloves themselves so there’s no danger of you accidentally biting into a whole clove! In addition, there’s a recipe for a yummy gravy to go with it which includes organic sweet orange essential oil.
The following recipe feeds up to six people so increase or decrease amounts as required.
Equipment
Sharp knife
Roasting tin
Zester
Large frying pan
Measuring jug
Skewer
Juicer
Ingredients
For the joint
2.25kg/5lb gammon joint
1tbsp black treacle
Rock salt crystals
3 x drops of organic clove essential oil
For the gravy
1 large orange – zested & juiced
300ml/10fl oz chicken stock
2tbsp port or rum
2tbsp medlar jelly or apple jelly
2 x drops of organic sweet orange essential oil
To make
Once you’ve bought the gammon, take it out of its packaging and rub dry with kitchen paper. Then score the top fat skin in crisscross fashion into one inch ‘diamonds’ using a sharp knife – just as you would the crackling on a pork joint. Then store in the fridge uncovered to allow it to dry out as much as possible. Do this as early as you can on the day you plan to roast it – or even a couple of days beforehand – to allow the skin to dry so that you get a really good crackling when it’s roasted.
When you’re ready to start cooking, preheat the oven to 240C/465F/gas mark 9. Put the gammon joint in a roasting tin then get a skewer and pierce the joint through the middle from top to bottom making a hole by wiggling the skewer around. Into the hole pour 3 x drops of organic clove essential oil. This will ensure the whole joint is gently flavoured with cloves. Then get your soft (i.e. warm) black treacle and smear it over the crisscrossed skin followed by a sprinkling of rock salt which you should press well into the scored skin.
Bung the joint in the oven, skin side up, for 25mins then reduce the temperature to 180C/350F/gas mark 4 and continue cooking for 1 ¾-2hrs (approx 25 mins per lb/500g). To ensure the joint is cooked take your skewer and pierce in the middle from side to side. The meat should feel tender all the way through. Once cooked, cover with foil to keep warm and let the joint rest for 30 mins.
While it’s resting, make your gravy. Get a large frying pan on a high heat and into it pour the chicken stock, followed by the juice & zest of the orange, then the port/rum, the jelly and the 2 drops of organic sweet orange essential oil. Stir well with a wooden spoon until the jelly has dissolved and let the juice reduce by approx two thirds, or until it feels quite thick.
Take off the heat, then carve the gammon, giving everyone some cracking, and serve with your favourite veg.
The following recipe feeds up to six people so increase or decrease amounts as required.
Equipment
Sharp knife
Roasting tin
Zester
Large frying pan
Measuring jug
Skewer
Juicer
Ingredients
For the joint
2.25kg/5lb gammon joint
1tbsp black treacle
Rock salt crystals
3 x drops of organic clove essential oil
For the gravy
1 large orange – zested & juiced
300ml/10fl oz chicken stock
2tbsp port or rum
2tbsp medlar jelly or apple jelly
2 x drops of organic sweet orange essential oil
To make
Once you’ve bought the gammon, take it out of its packaging and rub dry with kitchen paper. Then score the top fat skin in crisscross fashion into one inch ‘diamonds’ using a sharp knife – just as you would the crackling on a pork joint. Then store in the fridge uncovered to allow it to dry out as much as possible. Do this as early as you can on the day you plan to roast it – or even a couple of days beforehand – to allow the skin to dry so that you get a really good crackling when it’s roasted.
When you’re ready to start cooking, preheat the oven to 240C/465F/gas mark 9. Put the gammon joint in a roasting tin then get a skewer and pierce the joint through the middle from top to bottom making a hole by wiggling the skewer around. Into the hole pour 3 x drops of organic clove essential oil. This will ensure the whole joint is gently flavoured with cloves. Then get your soft (i.e. warm) black treacle and smear it over the crisscrossed skin followed by a sprinkling of rock salt which you should press well into the scored skin.
Bung the joint in the oven, skin side up, for 25mins then reduce the temperature to 180C/350F/gas mark 4 and continue cooking for 1 ¾-2hrs (approx 25 mins per lb/500g). To ensure the joint is cooked take your skewer and pierce in the middle from side to side. The meat should feel tender all the way through. Once cooked, cover with foil to keep warm and let the joint rest for 30 mins.
While it’s resting, make your gravy. Get a large frying pan on a high heat and into it pour the chicken stock, followed by the juice & zest of the orange, then the port/rum, the jelly and the 2 drops of organic sweet orange essential oil. Stir well with a wooden spoon until the jelly has dissolved and let the juice reduce by approx two thirds, or until it feels quite thick.
Take off the heat, then carve the gammon, giving everyone some cracking, and serve with your favourite veg.
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