How to cook gammon
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- Опубліковано 8 вер 2024
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#goodfood #food #gammon
For home cooking a recipes visit: www.bbcgoodfoo... @bakingtheliberty shows you a step by step process of how to make the perfect gammon. She adds a sticky honey and mustard glaze which gives it just the right sweetness that contrasts with the saltiness of the meat.
Get the full recipe: bit.ly/3mAReH2
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Loved this video and thanks for saying you can save the stock for soup, so important to leave that in there.
I cook mine on the hob in a famous Cola product, it really adds flavour and sweetness.
Growing up in Yorkshire it was Turkey Chrimbo day and Roast Pork on Boxing Day. I never saw Gammon or Ham on a Boxing Day until I left Yorkshire. Cheers.
Mines in the oven as we speak. Fingers cross it comes out looking this good
It will, i tried and it was mouth watering good. I had mine with chips and fried eggs with salt and ground pepper! Perfect.
@@Alexbennchannel Excellent choice, I had egg too. Goes so well together
Mines..?
Thanks for this video, I've searched through so many webpages that don't explain this method correctly. Much appreciated!
Heh yeah boy
Hehe , Yeaahhh boi
Give the meat a good ol rub
This reminds me a lot of the aggressive punishment I inflict upon my groin.
The discarded fat is my favourite bit 👅
Was skin actually
That stock would make a great base when adding the turkey carcass and the ham bone to make soup after Christmas.
Golden rule for all cooks, is to carve against the grain, not with the grain, otherwise not as bad recipe 😉
I noticed that too.
Carving it along the grain gave me anxiety 😨
Then tuck it in and go get some therapy with the rest of the fanny/them/theys then 😂 🤷🏻♂️
Thank you for this easy recipe, going to maje this on Easter Sunday ❤
You're so welcome - we hope you have a wonderful Easter 🐇
True, so many websites dont explain and too many unnecessary ingredients. And too many ads interrupting 🙏
Looks just great and I must try ………hated the music though 🤪
I muted it about halfway through.
Thank you 😊
Simple and delicious
Not allowed sharp knives when filming or something?
Love gammon!
Love it!
Would using smoked gammon work too? Or would the flavours be too off?
I only use smoked gammon and it taste's fantastic. I take the used pepercorns from the pot and push them into the cross cuts before glazing to add more eye apeal and save waste. You will not be disapointed....Go for it.
Thank you for this !
Why cold water ? Why not hot/ warm water from a kettle and then carry on simmering ?
Youd think the BBC could afford a knife sharpener or something
majestic!!!!
Excellent video!
God love you carving skills. Never cut with the grain cut across the grain recipe and technique good but your carving is a total NO NO. Respect
Nice
Get some fresh rolls with this mmmm
BBC Good Food, such a great website, magazine and calendar. But, no I’m afraid you got this wrong. Cured ham can be really very salty, as a result of the curing process. Soak the joint in cold water over night, discard the water and rinse the ham. Then fill the pot with cold water again, bring to the boil and then discard this water also. Remove the joint and proceed with desired recipe👍
It's not cured meat?
@@stevieokie1 Are you asking or telling?
@@stevieokie1gammon is cured, just raw cured. Typically salt or smoking.
Where's the uncle Ainsley
Rude man called me. A gammon todat
ThT looks good 👍
when to add the salt? (pictured but not listed)
Gammon is a very salty meat but you can. Just add it at the end to taste
Give them a black pilot.
That's just the right side of vague 🤣
@@bashmoz2071 if you sit on the fence you can swing the mallet at everyone.
Meat looked a bit dry on cutting although it was hard to tell as the camera panned away quick at the end
You mentioned saving the stock for soup, any chance of a recipe please?
As a butcher I wouldn’t recommend using the stock from gammon . To salty.
When do I use the thyme?
I hate to sound stupid but I did not know gammon was another name for ham
Just to clarify: if the meat is not smoked is it really gammon? I've always assumed that gammon was, by definition, a smoked meat dish. Does"gammon" describe the cut of meat (ie position on the carcass) or the actual dish? Thank you. I clearly have much to learn.
Gammon is basically just uncooked ham, it's the same, or so I was told by a butcher once. I've actually not had smoked gammon (not keen on smoked bacon) only un-smoked. One of my favourite recipes is one passed down by my mum, split pea and bacon soup, I use a gammon/ham hock for that. It can be any cut also I think, the hock is the lower leg, but you can get other cuts.
@@HilaryB. Thanks Hilary. So, our experiences have been the exact opposite! Well, I'm very fond of smoked meats and dried meats, but mostly use unsmoked as the family prefer that. Thanks for sharing.
@@dennisleighton2812 You're welcome, have a good Christmas 🎄🥃!
Sadly, of historical interest only now as no one in the UK can afford the energy costs involved in cooking something that long!
Unless you have an Everhot oven. (And solar panels). We are cooking everything all day!
Really? Doesn’t cost that much at all
Get a slow cooker it’s not expensive to run. Makes wonderful meals.
Not after they’ve paid for fake nails, hair extensions, half a ton of cosmetics, stupid ‘designer label’ clothing, takeaways every day, a Brazilian but lift whilst on holiday in Turkey, tattoos, liposuction, fillers, Botox, piercings, this week’s iPhone, finance on a car they can’t afford, fake tan, fake eyelashes, their thirtieth handbag, subscriptions to a dozen streaming services which fill their heads with crap……. let me know if I missed anything.
Literally made this for Christmas this year.
Any gammons watching this video?
Can this be boiled first then left for a few hours before putting in the oven
Yes, as your not re-cooking it as such, just crisping off the glaze so it sticks.
😋
my grandma makes the best gammon
I’m a butcher to trade , Cutting against the grain is perfectly acceptable , there’s nothing in the rule book says u must carve any piece of meat , be it ham lamb beef or turkey, so the post about cutting against the grain of ham should stick to eating kebabs and fish suppers
🤣very good 🤣
Made my joint. Was outstanding
Cutting against the grain is the correct way to cut all meat.
'Correct' as in I've never known a pro chef to do it the other way.
@@kahyui2486 no it’s not but you can if the meat lends itself to easy cutting. For instance you would never ask a butcher to cut a slice of rib eye or sirloin against the grain. I kno where he would tell you to go and you wouldn’t need cab fair
@@francishughes3478 butchers don't cook food. I'm talking about cooking cos that's what this video is about. And no a chef wouldn't tell u where to go.
What is the music for?? Where’s the commentary on how to do it??
Are you short sighted?
Gammon??
It did not say the tempreture of the oven....or did I miss that part? Do anyone know as this is the first gammon joint I would of cooked....plus it's for Christmas :-(
2:39
Core temp should read 70c then rest under foil for 15mins before glazing.
I cooked a gamon joint like this and the meat was tough and chewy......where did I go wrong?
Not cooked long enough, core temp should read 70c then rest under foil for 15mins before glazing.
Damn that knife needs sharpening
Can this be done with a smoked gamon please reply
I've just followed this recipe with smoked gamon and it's amazing!
@@po72644 have you thats very good news as I've only got smoked for Christmas thank you very much for your input to the comments saved me there 😀 😊
No salt????
If you want meat to taste great add hot or boiling water, if you want soup to taste great add cold water, something bbc food should have mentioned if they knew this, and don’t remove the fat damn it, it’s best part will be crispy trust me
This music is making me as stiff as a brush.
What part of the pig is the gammon joint? I live in Italy and the ‘cuts’ are completely different …. You can’t find gammon joints in supermarkets or at butchers , so I would have to ask my local butcher if he has it or can get it for me
Hind leg (back leg)
That knife couldnt cut jello.
is it normal for it to have a funny smell before-during and after cooking?
How to cook pork
Can you teach the same using lamb or goat 🐐🐑🥩
4 days to chill????
Whats The Point of mixing honey with Brown sugar?
Colour
@@Doddz321 Color*
@@learnedeldersofteemo8917 "Colour" is British English
@@noctuaescopum English English...Proper English...English.
@@noctuaescopum It is not "British" English, it is standard English. Americanese is pidgin English.
You could also try carving it with a spoon…
It would be more effective than that knife you’re using 👍
Follow me for more handy tips.
The only meat i cant eat due to the salt,however I love cooking and serving it to others 😋
Ахахв
Why are you carving it the wrong way?
No cloves, no point.
Have you tried using a spoon to cut that warm, non-challenging fat?
Buy yourself a Decent Knife and slice the Meat against the grain, I am so surprised that no one has commented before on your technique . Any decent Chef or Butcher would cringe at your carving skills. Good luck Tommy
I’m cringing and I don’t have much of a clue. Who cuts gammon that way?!
I am
Well Done Sam great recipe as long as you have your new Christmas present Sabeutre hopefully. Happy Christmas. 👍
Yeah because that really effects meat 😂😂 come on man
@@Simmy_NG actually really does matter anyone who knows about meat will tell you that
First she trimmed the fat cutting towards her fingers ..wrong then she cut the ham against the grain of the ham wrong again she might know how to cook dose not know how to cut meat
Bet she can spell though😆
And that's a problem why?
uncle roger brought me here
Oh, and cutting with the grain. Hilarious. How is this even allowed to go out?
And? Does it hurt the meat that bad it isn't nice?
@@Simmy_NG It does actually, yes. Cutting with the grain makes it tougher to eat. Cutting against the grain gives a more tender texture so you’re not chewing for a long time.
If you’ve spent hours cooking, why ruin it at the end by cutting it the wrong way.
You need to stud the diamonds with cloves. Amateurish attempt.
Looks dry
Who decided it was okay to put a sugary glaze on ham?
Lose that awful music
HA He s cuttting this the wrong way What a joke kind regards Mr d
This is why you need to go and get a real job.....🤛
Loved this video and thanks for saying you can save the stock for soup, so important to leave that in there.