Gammon is a type of ham that is usually served at Christmas or Easter. It can be cooked in many different ways, but it tastes best when it’s grilled.
The gammon needs to marinate for about 8 hours before cooking so the flavors seep into the meat and make it tender and moist. It is usually cooked and served whole, so it makes for a great centerpiece on the table.
There are many options to pair with this meat dish: vegetables, potatoes, eggs or omelette, breads, sauces and more. Here are some suggestions for what you can cook along with your gammon.
- Aubergine “steaks” topped with bacon strips
- Potatoes in cream sauce (white wine optional)
- Breaded eggplant slices fried until crispy then smothered in tomato sauce and mozzarella cheese–a vegetarian option.
- Creamy polenta pilaf topped with shredded cabbage dressed with lemon juice & olive oil (optional additions include roasted red peppers, halved cherry tomatoes and black olives)
- Buttered or oiled toast points with a dollop of sweet fruit preserves on top
- Crusty bread rubbed with garlic then toasted in the oven until crispy–a great option for those who don’t want something too rich.
Remember that it is important not only to complement the taste of your meat but also allow its flavor shine through without any overpowering flavors. With these preparations, gammon will be at an ideal temperature when served as well.
Neither too cold nor hot since serving room temperature food should typically be avoided unless done deliberately because of the dish’s flavor. The possibilities are endless! It’s up to you what you would like to serve alongside your gammon dish.
What’s the best way to cook a gammon?
There are many different ways to cook this type of ham, and it really depends on what your goals are for cooking it. Some people like their gammon lightly pink in the middle while others want it well done with no trace of pink whatsoever.
Still others prefer their gammon smoked or boiled. If you’re curious how long to boil a gammon, we have some suggestions below
Gammon is a prime cut of pork that has been matured in brine, and then dried or smoked. It can be cooked whole or sliced and served cold with mayonnaise as part of the classic English breakfast.
There are many ways to cook gammon, with a few being boiled, roasted or microwaved. You need to make sure you put the gammon in cold water and bring it up to boiling point. It takes between 15-20 minutes per pound of meat so if your ham weighs 4lb.
Then it will take around 60-80 minutes until it reaches cooking temperature before you add any other ingredients. You can add in your favorite ingredients such as eggs, bacon, fried breads, tomatoes, etc., and cook for another 15 mins or so until everything is cooked through.
If you want to make a quick sauce start with scraping off the excess fat from the ham before adding a couple of spoonful of water. Then simmer on low heat while stirring occasionally until there’s only just enough liquid left to coat the bottom of the pan without being too thin.
For gammon steaks that are already sliced up simply fry them quickly over high-ish heat in batches – about ½ minute each side should do it. Add any vegetables early on before cooking steak for more flavor if desired.
How do you keep Gammon moist after cooking?
Gammon is a type of ham that can dry out if not cooked correctly. If it gets too dry, there are a few ways to keep your gammon moist after cooking. It should be served hot and not reheated from cold – this will make it tough and dried-out.
The best way of keeping your ham juicy throughout its consumption is to cook thoroughly until all pink juices have been expelled from the meat.
If you see any liquid running into the pan once removed from heat, return to oven for another few minutes because there may still be some pink juices left. Once it has cooled down sufficiently, cover with tin foil and keep warm in a low oven or by placing on top of a dish warmer at table height to maintain moistness while eating.
It should also be served hot and never reheat from cold as this will make it tough and dried-out. Hold some warming water in the pan for at least 20 minutes after cooking before carving or serving so that everything stays hot and moist.
