Leith’s Gammon with Marmalade & Wholegrain Mustard

Meat Tastic Gammon
Meat Tastic Gammon

I love Gammon. However it comes; in torn off chunks dripping with mustard, with pineapples on top or in big white floury baps. I love the salty bacon-esque meat-tastic taste you get with a joint being broiled and then roasted. Hot or cold, marinaded or not, i can’t say no to a slice.

Yet, weirdly i’ve never attempted to make my own because so many family & friends make them, along with fancy packaged shop bought ones which are too hard to resist when you are stalking the Supermarket aisles famished.  I’ve just never needed to do it for myself until i had a desire to try a receipe in Leith’s ultimate cooking book i’ve advocated before. It’s her Marmalade & Wholegrain mustard receipe on page 261.

I salivated when i saw the recipe and marvelled at its simplicity so gave it a whirl. I cooked it for a Sunday Roast and then served the off cuts (of which there were many, too many perhaps) throughout the week in sandwhichs, salads, pasta dishes and finally partnered with fried eggs and chips…..woefully underrated these days in my humble opinion.

Recipe.

1 x 675g piece of Gammon – I bought a 1.75kg joint and corrected the receipe to reflect

1/2 onion

1 carrot, cut into chunks

1 bay leaf

2 fresh parsley stalks

6 black peppercorns

1 tablespoon thick cut marmalade

1 tablespoon wholegrain mustard

 

Serving suggestion: Mashed sweet potato, broad beans in parsley sauce, peas

Note: If cooking a larger joint, allow 25 minutes per 450g for the simmering time.

Method:

1 Place Gammon in saucepan, cover with cold water and add the onion, carrot, bay leaf, parsley stalks and peppercorns. Bring slowly to the boil, then simmer for 40 minutes

2. Preheat the oven to 220C / 425F/ Gas Mark 7

3 Leave the gammon to cool slightly in the stock. Then lift out and carefully pull off the skin and a little of the fat.

4. Mix the marmalade and mustard together and spread it evenly over the fat.

5. Bake in the oven for 15 minutes or until dark and sticky.

 

It came out so fantastically well, was economically a great way to make the pennies go further as it went into so many other meals during the week. More than that it was so satisfying to finally make something i love.

I am not a confident chef and when taking the autodidact approach by following recipes or watching cooking programmes i have to be careful to choose those that i think i can do and will take pleasure from and which will spur me to have a go with something else. This was definitely one of them, Leith’s Marmalade and Mustard Glazed Gammon.

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