Cooking a gammon joint

[MunkeyQ]

What's your favourite way?

I've found mine - boiling it for just over an hour in dry cider and water, then crisping it with a blast under the grill for a few minutes.

Nice and tender, cuts brilliantly and loads of flavour too.

[similost]

what is a gammon joint? I usually just light one end of... err.. never mind..

[MunkeyQ]

Haha...
http://www.mettricksbutchers.co.uk/products/large/gammonjoint001a.jpg
One of these - a chunk of pork.

I think gammon might be a UK term...my bad. :(

[similost]

hhhmm.. kinda looks like a pig's knuckle, without a bone..

[modge]

Boil it, same with a few spuds, fresh Peas and some Parsley sauce on top, hmmmmmm wonderfull :yes:

[tentoze]

Boil it, same with a few spuds, fresh Peas and some Parsley sauce on top, hmmmmmm wonderfull :yes:

You Brits and yr peas...

[jimfet]

Boil pork. You will get arrested for that in NC. The grill man, the grill. Low and slow.

[Ultra-Hog]

what is a gammon joint? I usually just light one end of... err.. never mind..
Yeah, I thought he was asking about cooking a common joint. Couldn't imagine why someone would want to cook one, much less how. Now burning one - that's another story! :D

[birddog]

The gammon joint comes from the leg, think "Ham" here in the states...

In the pic, the Gammon is the round cut shown at the top of the leg, right above the cut we know as Ham around these parts. Very common dish in the UK, often served at holidays. And yes, boiling is the usual prep for this dish.

[MunkeyQ]

Ah, sorry about the confusion everyone - I never knew gammon was a UK term!

Anyway, I've tried slow roasting it but the meat always comes out tough and chewing. What could I be doing wrong?

[luvvinvinyl]

For those of us on this side of the ocean, the gammon is the fresh pork equivalent to the rump roast, on a steer.

[jocko_nc]

Boil pork. You will get arrested for that in NC. The grill man, the grill. Low and slow.

I'll go get the rope..............

[jimfet]

Ah, sorry about the confusion everyone - I never knew gammon was a UK term!

Anyway, I've tried slow roasting it but the meat always comes out tough and chewing. What could I be doing wrong?

When I say low and slow, I'm talking 220 degrees F. For at least 8 hours. Test it for pullness every now and then. We make a day of it here, cooking pork. The hardest part is spacing out the beer.

[birddog]

MMMM, North Carolina BBQ.....:drool:

I love that vinegar sauce! :yes:

[botrytis]

First I would brine the meat - recipe....

2 tablespoons coriander seeds
2 tablespoons mustard seeds
1 tablespoon juniper berries
1 tablespoon whole black peppercorns
1/2 cup sugar
1 cup kosher salt
1 gallon water
1 bunch fresh thyme leaves
2 bay leaves

This would sit for a day or 2 in the frig. Then I would break out the smoker (with American Cherry wood) and slow cook it until it falls apart. YUMMMMM

[jimfet]

You'll get arrested in NC for brining meat.:yes::D

[botrytis]

Actually - most ham and bacon in the US are partially brined - so they wont arrest me. Besides I lived in GA fer a spell - I cin smell da BBQ right now!!

Same thing done with deep fried turkey!!