How to Make Gammon


The term "gammon" refers to a section off the leg of a pig that is often prepared as a ham or cut into steaks. The difference between a ham and a gammon is that a ham comes from an entire raw leg that is taken off and then cured, while a gammon is a leg cut from a side of pork that has already been cured. A whole gammon may weight up to 20 lbs., so it is often cut into sections or joints to make it more manageable. Preparing a gammon is similar to the preparation of a traditional ham.

  • Choose a "middle" gammon if you wish to roast it. The middle is the top half of the leg and weighs roughly 4 to 6 lbs.

  • Soak the gammon in fresh water to remove the curing salt. Leave it for eight hours or overnight for a smaller gammon, or 24 hours if you have a gammon in excess of 10 lbs. Change the water a few times if you are soaking for a full day.

  • Slice a small piece of the gammon off once you are finished soaking and drop it in boiling water. After a few minutes, remove the piece of meat and eat it to see if further soaking is required.

  • Place the gammon in a large roasting pan and add extras such as cloves, thyme or bay leaves. Add a half-gallon of water or apple juice and bring the liquid to a boil. Cook for about 20 minutes per pound.

  • Push a skewer into the center of the joint to test for doneness. The joint should be firm without feeling rubbery.

  • Allow the gammon to cool in the cooking liquid and then cut away the outer skin, leaving the fat underneath.

  • Cut a diamond pattern into the fat of the gammon and position it in a roasting pan that is lined with aluminum foil.

  • Brush the gammon with your favorite glaze and press cloves into the diamonds if you desire. Set your oven for about 430 degrees Fahrenheit and roast for 20 more minutes.

  • Remove the gammon from the oven, allow it to rest for 10 minutes, and then carve it into steaks or slices

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