hmmm, i have been given the task of cooking tonight which is fine as i am a reasonbly good cook but i was thinking does anyone have a surefire way of making gammon taste extra specially good? its going to be served with roast potatoes, sprouts, carrots and yorkshire puds.
any suggestions?
Recycling consultant
frying pan, cut into the edges every inch or so around so it doesnt curl..
cook as long as you see fit.
Thats assuming he is using "plate steak" gammon as opposed to a gammon joint
I'm sure the resident "Hexus.net Chef" Deckard will be along soon
sorry i meant a gammon joint not a steak
Recycling consultant
ah ya see... you didnt specify... i havent attempted gammon joint as of yet...
*waits with baited breath for deckard*
one way to make the meal taste better by a factor of 10 would be to remove the sprouts. I mean, seriously, no-one eats those for enjoyment do they ? They only became a foodstuff after everything else ran out during rationing. The war is over people, eat more meat
meh, i ain't a fan but my sister loves them.
always said there was something strange about her.
Recycling consultant
Roast it! Bit of pepper, brush it with honey, dash of olive oil, wrap it in foil and pop on a baking tray. Bung it in the oven (no idea what temperature.. )and baste it every 5 minutes or so until cooked through.
Never cooked gammon before.. not really a fan of it tbh, but that should work well. Just don't under/overcook it
heh, i just trawled this here intarwebnet and found a recipe!
cook the joint for 1hr at gas mark 5.
Remove the top cm of fat and cut a criss cross pattern in the meat.
Stud meat with cloves in each square.
Paint joint with a mixture of soy sauce and honey and a dash of mustard.
cook for another 30mins and leave to rest for 15 mins.
yum yum, it'll be ready in 45 mins.
Recycling consultant
Personally I'd go for grilling - it's how I cook most of my meat.
As for sprouts - they're absolutely fantastic IF you get really nice, organic sprouts and they're cooked just right.
Sadly it usually takes a degree in cooking sprouts along with 400 million years experience to get them right so more often than not you get a nice little green mustard gas parcel.
mgho - I have used that recipe before, it is gorgeous
as for sprouts,- my 5 yr old daughter adores them!
ideally you should leave a gammon joint to soak in water for a good 12 - 24 hours before cooking it. This allows a lot of the salt in the joint to bleed out...
You don't have that luxury though, so just sit back and roast away.
I like to put a slice or two of pineapple on top
The results are in:
An astounding vote of yummy for the gammon...hurrah!
it really was quite tasty, although my sister had a sprout and stuffing sandwich to finish off the leftover bits in the kitchen, i feel ill now....
Recycling consultant
Sorry, been up to Lahndahn today...no access to a PC all day and I've only just got back in.. typical.. I'm never around when needed, eh?
Originally Posted by Dareos
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