Boiling a Gammon Joint

Boiling is a traditional method that ensures the gammon remains moist throughout cooking. This is a great technique if you want to focus on the natural taste of the meat or if you plan to glaze and roast it later.

Ingredients:

• 2-2.5kg whole gammon joint
• 1 onion, halved
• 1 carrot, roughly chopped
• A few peppercorns
• Bay leaves
• Water to cover
• Optional: cider or apple juice for extra flavour in the broth

Method:

1. Prepare the Gammon:
   • If the gammon is overly salty, soak it in cold water for a few hours or overnight. This step is usually unnecessary with modern gammon, but it’s worth checking.
2. Boiling:
   • Place the gammon in a large pot, adding the onion, carrot, peppercorns, and bay leaves. If desired, substitute some of the water with cider or apple juice for a sweet twist.
   • Bring the pot to a boil, then reduce the heat to a gentle simmer.
   • Simmer for 20-25 minutes per 500g, so a 2-2.5kg joint will need about 1.5 to 2 hours of cooking time.
   • Check the internal temperature with a meat thermometer—it should reach 70°C when fully cooked.
3. Optional Glazing and Roasting:
   • Preheat the oven to 200°C (180°C fan/gas mark 6).
   • After boiling, remove the skin from the gammon and score the fat in a diamond pattern.
   • Brush the joint with your glaze of choice (honey and mustard work well) and place in the oven for 15-20 minutes until the glaze is golden and sticky.

Advantages:

• Simple, straightforward method that locks in moisture.
• Great for preparing the gammon in advance before finishing with a glaze.

Roasting a Gammon Joint

Roasting is the go-to method if you prefer a crisp outer layer and a deep, smoky flavour throughout. It’s ideal if you’re looking for a no-fuss yet impressive centrepiece for the table.

Ingredients:

• 2-2.5kg whole gammon joint
• 2 tablespoons mustard
• 2 tablespoons honey or brown sugar
• 1 tablespoon cloves (optional)

Method:

1. Preparation:
   • Preheat your oven to 180°C (160°C fan/gas mark 4).
   • Soak the gammon for a couple of hours if you want to reduce its saltiness, though this step is often unnecessary with modern gammon.
2. Roasting:
   • Place the gammon on a roasting rack in a large tray.
   • Cover loosely with foil and roast for 30-35 minutes per 500g, so a 2-2.5kg joint will need around 2 to 2.5 hours in the oven.
3. Glazing (Optional):
   • In the final 20-30 minutes of cooking, remove the foil, score the fat, and brush the joint with a glaze of honey and mustard or brown sugar.
   • Stud with cloves if desired and return to the oven until the glaze is bubbling and caramelised.

Advantages:

• Classic roasting method delivers a crisp and flavourful outer layer.
• Easy to prepare, with minimal hands-on time once the gammon is in the oven.

Slow Cooking a Gammon Joint

For those who love tender, melt-in-the-mouth meat, slow cooking is the perfect method. While it requires more time, the gammon will develop a rich flavour and pull-apart texture.

Ingredients:

• 2-2.5kg whole gammon joint
• 250ml apple juice or stock
• 1 onion, halved
• 1 bay leaf
• Optional: a couple of cloves for extra warmth

Method:

1. Slow Cooking:
   • Place the gammon in the slow cooker, adding the onion, bay leaf, and a small amount of liquid (apple juice or stock).
   • Set the slow cooker to low and cook for 6-8 hours, or on high for 4-5 hours.
   • No need to check it too often—the slow cooker will do the hard work for you!
2. Optional Glazing and Roasting:
   • If you prefer a crisp finish, remove the gammon from the slow cooker, glaze it with honey or mustard, and roast in a preheated oven at 200°C for 15-20 minutes until golden.

Advantages:

• Exceptionally tender meat that falls apart easily.
• Perfect for set-and-forget cooking.

Cooking a Gammon Joint in a Ninja Foodi or Similar

The Ninja Foodi is a brilliant multi-cooker that combines pressure cooking, slow cooking, air frying, and more into one handy machine. Using it for a gammon joint means you can speed up the cooking process without compromising on taste or tenderness.

Ingredients:

• 2-2.5kg whole gammon joint
• 1 onion, halved
• 1 carrot, roughly chopped
• A few bay leaves
• Water or stock (enough to cover the gammon)
• Optional: honey, mustard, and cloves for glazing

Method:

1. Pressure Cooking:
   • Place the gammon joint in the Ninja Foodi, fat side up.
   • Add the onion, carrot, bay leaves, and enough water or stock to just cover the meat.
   • Close the pressure cooker lid and set it to pressure cook on high for 25-30 minutes per kg (about 50-75 minutes in total).
   • Once the cooking time is up, allow the pressure to release naturally for about 10 minutes before opening the lid.
2. Air Crisp Glaze (Optional):
   • For a crisp, sticky finish, you can use the air crisp function to glaze the gammon after it’s been pressure-cooked.
   • Drain the cooking liquid, pat the gammon dry, and score the fat.
   • Brush with honey and mustard, stud with cloves, and set the Ninja Foodi to Air Crisp at 180°C for 10-15 minutes until the glaze is caramelised and the fat is crispy.

Advantages:

• Fast cooking time with tender results.
• Minimal effort with hands-off cooking.
• Option to finish with a delicious crispy glaze using the air fryer function.