Perfect Roast Ham



Ham is pork that has been preserved through salting, smoking, or wet curing. It was traditionally made only from the hind leg of swine, and referred to that specific cut of pork.








Firstly if your gammon is uncooked we are gonna have to boil it, if it’s already cooked skip to step 2.


1 Gammon 3 kg (there will be enough for plenty of leftovers)

Method: Boiling

1. Soak in cold water overnight.
2. Weigh the gammon and place it in a large saucepan. Cover it with cold water, bring to the boil and simmer for 50 minutes per kilogram of weight.
(keep topping up the water to the level of the ham)
3. If the gammon is to be served cold it should be left in the cooking liquid to cool.
4. The skin and surplus fat is removed before serving.


1. Gammon is the name given to a whole hind leg cut from a side of bacon after curing.

2. Served hot it will produce about 20 or more slices, if cold about 30 slices.
3. If served hot it may be accompanied by parsley sauce.

2. Baked Ham


1 Whole Gammon 3-4 Kilo (cooked)
Demi glace 1 ltr
150 gm Demerara Sugar
250 ml Madeira Wine

Method: Roasting

1. Remove the rind, score the fat evenly in a trellis pattern, stud with a few cloves, sprinkle with sugar and half the Madeira wine.
2. Place in an oven at 180°C until the sugar has caramelised, basting occasionally.
3. Remove from the oven and allow to rest.
4. Pour off the surplus fat from the cooking utensil, add the remainder of the Madeira wine together with the demi glace, bring to the boil and strain.
5. Slice the ham, and serve.


1. It will produce about 20 or more slices.
2. Appropriate garnishes are: pineapple rings, peach halves and spinach.
3. Ham, is the hind leg of a pig cut from the whole carcass then cured and separately matured. Some of the best known are York, Parma, Virginia and Westphalian.

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