Once the first boil and drain is done I always do it again but simmer it for half its cooking time with carrots onions bay and peppercorns. Let the ham cool in the stock to retain moisture then do the roasting bit. You can take off the rind now too. It's far easier. Save the stock and freeze it for soup. You should always use foil shiny side IN because it absorbs heat better. Shiny side out reflects heat so will mess up cooking times and take longer.
Actually, tin foil producers say it makes no difference which side is up. The different surfaces are just a result of the manufacturing process and have little bearing on how things cook with it. I've tried it and it does not make any discernable difference. So the manufacturers are right again.
@DrunknShooter I was quite pleased how it turned out and thanks for the lovely comment. Gammon is really nice meat to heave cold. Mustard, pickle and Swiss cheese sounds very nice. I can tell that you enjoy good food! Happy New Year to you too :) OriginalNakedChef
I really love your method and have used it for over a decade since I discovered your video. This year I decided to simmer it first in a pot out of peer pressure. Honestly your method has much better outcome.
Today, I will be making this ham for the third Christmas. Excellent! Everything this chef does is absolutely scrummy. I look like a real hero because of him. Thank you Original Naked Chef!
@carolinee621 When you cook for your family they very quickly get used to good food. It eventually becomes the norm. Thanks for your comment and I hope your family enjoys and appreciates your cooking :) Happy Christmas! OriginalNakedChef
@halibutboy98 If you were to try all my recipes that will certainly keep you busy for a while :) Merry Christmas to you too! Happy Holidays OriginalNakedChef
@redbuzzardbass Your right it is amazing how the fat renders down. Also I do have to agree with your comment about the mustard. Thanks for dropping in and watching my vids :) OriginalNakedChef
@kumquatsta I was like you trying to get the skin crispy. It never worked for me. Removing the skin and making it look pretty is the best way. I think quite a number of people in the UK have gammon as well as turkey. It´s nice to have some of each or when everyone is fed up with turkey a good alternative. Happy Holidays OriginalNakedChef
I have to say, I did our Roast Gammon as you told me to and it was wonderful! Thank you so much. People asked me how I'd done it and I had to be honest. So I brought up your site on UA-cam so they could have a look. Response was fantastic. Thank you very much.
@Gogeta0110 I have not done a fish dish for a while and am probably due to do one. I have added it to my to-do list. Thanks for the suggestion :) OriginalNakedChef
Love this, really good and informative. I like to soak for 24hrs then simmer for hour and half. After that I place on the onions and carrots, with some sage and rosemary and cracked black pepper. I cover like you then cook for two hours. After two hours I take from the oven uncover and apply the honey mustard mix and lather it all over the gammon. I then put back in the oven uncovered and cook for another thirty mins. Best tasting gammon we have ever had. All inspired from this video. Cheers.
@onlyjustice11 When I release a video I always send the link to notify everyone that there is a new video. I wonder if any of my other subscribers are having that problem? As a guide I always upload at least one video a week, more if I can. OriginalNakedChef
@princessguitarx I have had those for w while now but they are usually available from the supermarket where the spices and herbs are. OriginalNakedChef
I did this for our Christmas day ham (minus the cloves) and it was amazing. I boiled it as described and the meat was salty but by no means too salty. The honey and mustard finish worked brilliant. Many thanks.
I just bought a raw gammon although I didn't know how to handle with this. But I believe there should be ideas to be shared from UA-cam. Luckily I found yours. It's really a nice and lovely video! It helps me a lot. Thank you & happy new year!
Looks great and tasty. Making this today, just soaking and simmering with a few veggies, onion, herbs & P Corns etc. Then roast as you did except in the mustard honey glaze I use wholegrain mustard and a little dark brown sugar, just my preference. Great video though.
@elcamo1990 That's a nice comment and I am glad it helped. I hope your rugby team does well and wins all their matches :) Thanks again! OriginalNakedChef
Thank you for making our Christmas much more fun. Lovely video. I am trying the recipe right know. Only true food lovers can chew like you. Brilliant.Thank you
Alice Kenworthy Thank you so much for your detailed video on Christmas Roast Gammon.... it was my first attempt and it turned out exactly as you explained.... the family loved it!!! Well done.....
Ham and Eggs the day after, Superb!! I'll be soaking mine (I have the time, I'm on Holiday for Christmas) and I'll Sloooooow cook it for 12 Hours or so but even with the 'faster' cook, yours looked delicious. You're making me want to cook it now but I have guests coming for Christmas...maybe I should go buy another one ;-)
Loved your video chef I am making this on Christmas Eve to go along side my turkey crown , it looks delicious , hope you are ok I miss your banter and great videos , hope you have a safe and happy Christmas and really hope to see you on here in the new year 🎄😊Amanda xx❤️
Have been using this recipe the last two years and is amazing!! I cooked it xmas eve last year and everybody nearly devoured the ham before the big day!
' the proof in the pudding is in the eating'. I thought it was quite comical you devouring that piece of gammon at the end. Great presentation nice calm voice
Very nice video, may I suggest, you can serve it with pineapple slices cooked in the same gravy, recipes from mashed potato ( eg Pommes farcies au gratin ). and spinach with butter and nutmeg.
Once the first boil and drain is done I always do it again but simmer it for half its cooking time with carrots onions bay and peppercorns. Let the ham cool in the stock to retain moisture then do the roasting bit. You can take off the rind now too. It's far easier. Save the stock and freeze it for soup. You should always use foil shiny side IN because it absorbs heat better. Shiny side out reflects heat so will mess up cooking times and take longer.
Actually, tin foil producers say it makes no difference which side is up. The different surfaces are just a result of the manufacturing process and have little bearing on how things cook with it. I've tried it and it does not make any discernable difference. So the manufacturers are right again.
@89Umaz
Your very welcome and thanks you so much for watching my vids and the comms :)
OriginalNakedChef
As with the last 3 years, this method will be followed, thanks as always.... brilliant!
One of the best gammon recipes on youtube. Thank you
@DrunknShooter
I was quite pleased how it turned out and thanks for the lovely comment.
Gammon is really nice meat to heave cold. Mustard, pickle and Swiss cheese sounds very nice. I can tell that you enjoy good food!
Happy New Year to you too :)
OriginalNakedChef
I really love your method and have used it for over a decade since I discovered your video. This year I decided to simmer it first in a pot out of peer pressure. Honestly your method has much better outcome.
“Look at that!” Love it. Beautiful gammon
Today, I will be making this ham for the third Christmas. Excellent! Everything this chef does is absolutely scrummy. I look like a real hero because of him. Thank you Original Naked Chef!
@carolinee621
When you cook for your family they very quickly get used to good food. It eventually becomes the norm. Thanks for your comment and I hope your family enjoys and appreciates your cooking :)
Happy Christmas!
OriginalNakedChef
I've been using your technique for a couple of years now. It never fails me. Thankyou👍
@MrJoshhuaaa
That´s good to hear, thanks for watching!
OriginalNakedChef
For 5yrs every Christmas still using your recipe. Have a great holidays mate!
@halibutboy98
If you were to try all my recipes that will certainly keep you busy for a while :)
Merry Christmas to you too!
Happy Holidays OriginalNakedChef
@redbuzzardbass
Your right it is amazing how the fat renders down. Also I do have to agree with your comment about the mustard.
Thanks for dropping in and watching my vids :)
OriginalNakedChef
@kumquatsta
I was like you trying to get the skin crispy. It never worked for me.
Removing the skin and making it look pretty is the best way.
I think quite a number of people in the UK have gammon as well as turkey. It´s nice to have some of each or when everyone is fed up with turkey a good alternative.
Happy Holidays OriginalNakedChef
Gonna be cooking this for Christmas dinner. Thank you for all the instructions, hopefully it'll look as good as yours, and taste just as good!
I have to say, I did our Roast Gammon as you told me to and it was wonderful! Thank you so much. People asked me how I'd done it and I had to be honest. So I brought up your site on UA-cam so they could have a look. Response was fantastic. Thank you very much.
@NoobsyPoopsy
Thanks for watching my vids as always and for leaving such nice comments :)
Happy New Year OriginalNakedChef
OMG!! This simple recipe turned out so beautifully, thank you! Will be using this over and over again! Thank you
@Gogeta0110
I have not done a fish dish for a while and am probably due to do one. I have added it to my to-do list. Thanks for the suggestion :)
OriginalNakedChef
Followed this recipe for 4 years now. Never fails, thanks so much.
Great to hear!
Happy New Year to you!
@Penguin11Trashman
Thanks for the comms and it did look good at that point :)
Happy New Year OriginalNakedChef
Just FYI - I've used this recipe every year for the last 5 years. Thank you so much as I'm now the Gammon Master
For the past 2 Christmas I've used your video to cook my gammon and this is the 3rd year so would like to thank you as its tastes beautiful
+Will Singh Is this nice wanted to know for christmas
+Archie Andrews sorry just saw your msg now, it's lovely and this time I put brandy in it with the water and it tasted even better👌
Me Also!
I’m in florida looks awesome , the question is where do I get a gammon.
@@raymondesherman2857 Probably just a 'Ham' over there...
I'll be doing this for Christmas day! That looks absolutely stunning.
Love this, really good and informative. I like to soak for 24hrs then simmer for hour and half. After that I place on the onions and carrots, with some sage and rosemary and cracked black pepper. I cover like you then cook for two hours. After two hours I take from the oven uncover and apply the honey mustard mix and lather it all over the gammon. I then put back in the oven uncovered and cook for another thirty mins. Best tasting gammon we have ever had. All inspired from this video. Cheers.
Absaloutly quality! Was worried about what to do with me ham! An once again the original naked chef has put me in the right direction! Cheers mate!
Started using your recipe 2 years ago for Xmas lunch! My family now only wants me to prepare gammon, no one else! Thanks for making me that girl 😂😂😂😂
I use this recipe every single year
...... the family loves it❤!!
I've also used this video to cook my gammon for the last few Christmas's, it's really helpful, tastes lovely, and never fails! Thank you chef!
Lovely to hear that. Thank you!
@Missyplaymate3
Merry Christmas to you and thank you for your lovely comments :)
OriginalNakedChef
Ive done this technique every year and it never fails me
Putting some pepper corns, carrots, onions, bay leafs in the boiling water adds a great taste to the ham
My mouth is watering, definitely doing this for Christmas.
Brilliant video, use this way every year and it turns out great, thanks for the video
Great to hear!
Thank you for watching and the comments.
Merry Christmas!
My go to video every year for past 5 years.
Just used your instruction for the gammon! Absolutely spot on!
Many thanks and subscribed!
@earlbee31
Good to hear from you and Happy Christmas :)
OriginalNakedChef
@onlyjustice11
When I release a video I always send the link to notify everyone that there is a new video.
I wonder if any of my other subscribers are having that problem?
As a guide I always upload at least one video a week, more if I can.
OriginalNakedChef
@princessguitarx
I have had those for w while now but they are usually available from the supermarket where the spices and herbs are.
OriginalNakedChef
2.2kg joint in the fridge, I’ll be following this recipe. The cloves are an interesting addition. Looks delicious, well played
i think this guy is brill, someone who enjoys sharing
@sikamikan
Nice one!
Thanks for the lovely comms and Happy Christmas to you too :)
OriginalNakedChef
I've used this two years as well. The best 👌. Thank you.
I did this for our Christmas day ham (minus the cloves) and it was amazing. I boiled it as described and the meat was salty but by no means too salty. The honey and mustard finish worked brilliant. Many thanks.
Nice 1 mate got the gammon ready for Tuesday looks lovely cheers for the vid
Great tips thank yo! I can’t bear to through the skin away, can’t make crackling with it?
I just bought a raw gammon although I didn't know how to handle with this. But I believe there should be ideas to be shared from UA-cam. Luckily I found yours. It's really a nice and lovely video! It helps me a lot. Thank you & happy new year!
Looks great and tasty. Making this today, just soaking and simmering with a few veggies, onion, herbs & P Corns etc. Then roast as you did except in the mustard honey glaze I use wholegrain mustard and a little dark brown sugar, just my preference. Great video though.
@peacefrog1916
Good to hear from you and Merry Christmas to you too :)
OriginalNakedChef
@elcamo1990
That's a nice comment and I am glad it helped.
I hope your rugby team does well and wins all their matches :)
Thanks again!
OriginalNakedChef
Covid-19... Tescos half price gammon joints. Omg tried your recipe. Fab. Stay safe. Keep well and thank you.
Made with true TLC well done and thanks for sharing!!!
I watch this video every year.. Thank you 😊
Top brass mate, made your recipe few years back had to revisit for this Xmas. Can't wait to cook it up next week.
Nice one!
Your video made me want a nice ham dinner. I sent my daughter to the shop to get one for Sunday dinner.
Thank you for making our Christmas much more fun. Lovely video. I am trying the recipe right know. Only true food lovers can chew like you. Brilliant.Thank you
Alice Kenworthy Thank you so much for your detailed video on Christmas Roast Gammon.... it was my first attempt and it turned out exactly as you explained.... the family loved it!!! Well done.....
New subbie from South Africa. This looks really simple, will try it next week.
Looks great, will do it this way with my gammon tomorrow
@RaphaellaHeart87
I don't think there is a substitute for pork unfortunately. Pork is pork.
OriginalNakedChef
Looks delicious. Cooking this recipe tomorrow! Thanksx
Great video 👍
@rainbowboyforever
I suppose most people refer to it as just Gammon but is Pork.
Thanks for drpooing in :)
OriginalNakedChef
You Rock dude... Brilliant tutorial. Thoroughly captured me... Well played
Fantastic... Gonna try this with the grandkids!!!
Awesome, Simple and Great Taste thank you
brilliant I've got mine on the boil now,looks yummy 😋
@Karl6478
Merry Christmas to you too, hopefully you had a good day :)
OriginalNakedChef
here we go again, for the 7th time every Christmas. thank you for this recipe.
Ham and Eggs the day after, Superb!!
I'll be soaking mine (I have the time, I'm on Holiday for Christmas) and I'll Sloooooow cook it for 12 Hours or so but even with the 'faster' cook, yours looked delicious.
You're making me want to cook it now but I have guests coming for Christmas...maybe I should go buy another one ;-)
Blah how long did you slow roast your ham?
Sounds like your Labrador enjoyed it too....
This really mad me chuckle hahaha British humour at its best
Loved your video chef I am making this on Christmas Eve to go along side my turkey crown , it looks delicious , hope you are ok I miss your banter and great videos , hope you have a safe and happy Christmas and really hope to see you on here in the new year 🎄😊Amanda xx❤️
Thanks for your video - it was very clear and easy to follow!!! I loved the way you peeled off the skin - it came off so nicely.
Great video! LOVED THE EATING SOUNDS!!! ❤️It shows true appreciation of the wonderful food!! 👍
Can you use the skin to make cracking, after?
@mayailiana53
I never knew that but it does make sense as gammon is really nice cold and perfect for picnics :)
OriginalNakedChef
That's look awesome making me hungry
Thanks for the lovely video. You make it look so easy. I will be buying unsolved gammon so hopefully it won't be too salty
.
Great vid,
Have been using this recipe the last two years and is amazing!! I cooked it xmas eve last year and everybody nearly devoured the ham before the big day!
On the Oven do put on grill or on bake
First time watching love it
@digit432
Thanks for correcting me on that one :)
OriginalNakedChef
' the proof in the pudding is in the eating'. I thought it was quite comical you devouring that piece of gammon at the end. Great presentation nice calm voice
I love the eating sounds, it's the sound of enjoyment of the food. Keep up the great work!
Yukkkk!
Repulsive rude sounds.
Is Gammon and Ham the same thing?
Good Man! Excellent video.
That is how it should be done!
Thanks again, 3rd year running my ham is a success🙏
Thanks for the recipe, love your enthusiasm while cooking
You have a very pleasant voice, and I enjoy your enthusiasm. Lovely recipe, thank you for sharing!
@howsgoingdude
Thanks for being first and I hope you had a lovely Christmas day.
OriginalNakedChef :)
I just watched this. The end of the video when its carved I was drooling like a dog!
@NoGoDsReGrEt
Thanks alot as always :)
OriginalNakedChef
Very nice video, may I suggest, you can serve it with pineapple slices cooked in the same gravy, recipes from mashed potato ( eg Pommes farcies au gratin ). and spinach with butter and nutmeg.
Thanks for the tip to not put too much water in the pan. Never would have thought of that.
trying this for Christmas :) thanks for sharing.
this is going to sound really weird but the sounds of you eating gave me ASMR. do more videos featuring you eating!
@Gogeta0110
I will see what I can do :)
OriginalNakedChef
Cool that helps me cook
You must be a pro
Nice one!
Hope you enjoyed.