If its a green joint (uncured) soak it overnight in cold fresh water fully submerged, making sure the soaking container is leak-proof and scrupulously clean.
Some Chefs’ tell you that the new curing methods of today do away with the need for soaking a gammon joint.
However, the soaking process is still valid to remove any excess salt granulation, to help further tenderise the joint and it also reduces the cooking time needed. Remember to cover the soaking joint with a lid to deter flies or insects.
Next day: discard the water and carefully rinse the joint, score it with a very sharp knife going in to the joint evenly (cuts should be about half a centimetre deep) criss-crossed so that it looks a bit like a chess board (with no black squares).
Boil it completely submerged in water boiled from the kettle, (If you need to fill the kettle more than once, not to burn yourself with the steam from the first boil as you refill at the tap)
The gammon joint will need boiling for 15 minutes for every pound in weight so if it’s a 6lb piece it will need one and a half hours.
Bring it to the boil vigourously and then skim of any residues in the water.
Make sure the joint is covered and adjust the heat so that the water is just simmering away.
When it has had the cooking time, drain off the water and allow it to cool.
The gammon joint skin should have shrunk some and be sporting a layer of prominent fatty squares caused by the scoring and shrinkage during cooking.
With a very sharp knife slice off just the skin layer leaving the outer fat for further attention.
Dressing Cold Ham:
To use the gammon as a Ham Dish:
Slightly cool it then cover the skinless surface with toasted breadcrumbs.
Serve it cold with a salad, tomatoes Jacket potato or Lemon Cous cous.
Crispy Coated Version:
For a sweet coated and crispy Oven finish:
Follow the above procedure but reduce the cooking time by one third (10 minutes per pound in weight).
With a tablespoon in a bowl, mix some demerara brown sugar and honey together.
Thoroughly wash your hands and dry them..
Massage the honey and sugar coating over and into the joint covering the fatty squares liberally with the mixture.
For added flavour, get some cloves (4-6) of garlic or spice cloves if you prefer; push them gently into the joints between the scored bits.
Place the joint on a baking tray and bake in a hot oven at 190F for 5 minutes per pound of the original weight plus fifteen minutes. so for the 6lb joint that’s 45 minutes total baking time.
The joint is then cooked.
It can now be served hot and carefully sliced, or
Carefully cool the joint and serve it sliced cold from the refrigerator.
Carving Cooked Gammon On the Bone:
At the knuckle end cut out a triangular section of cooked meat.
This will leave you the opportunity to carve along the bone alternative sides of the joint.
Hold the knife at an oblique angle and take a slice from each side alternatively either side of the bone untill all the meat is carved.
The remaining bone can be boiled in stock with bay leaf, carrots and some chopped onion, strain and keep for use in a pea and Ham Soup