Top Notch Tips About How To Cook Dry Cured Gammon

When done, remove ham from vessel to cool, and (while still warm).

How to cook dry cured gammon. Grab a saucepan or similar cooking pot thats large enough to hold your ham joint. It only requires a minimum of 3% salt to the weight of the meat to cure it. Put the gammon into a large lidded saucepan, cover with cold water and bring to the boil over a high heat.

If you do wish to reheat a cooked ham, bake at 325°f until a food thermometer inserted into the ham reads an internal temperature of 140°f. How do i cook a dry cured ham? Place ham in a large cooking vessel, skin side down.

How to cook gammon joints: This dehydrates the meat, making it even more “dry” if you will. For a whole ham, allow 15 to 18 minutes to the pound;

Place the gammon inside the pan then pour. Then it can be smoked to intensify. Place it in a pan and cover with cold water, add cloves, black peppercorns or bay leaves to flavour if required.

Put the meat in a large pan, cover with cold water and bring to the boil, adding any flavourings you may wish (cinnamon, bay, peppercorns, coriander seeds and onion work well). Or until 163°f internal temperature. Drain the water from the saucepan, add fresh cold water, onions, carrots, celery, bay.

Bring the water to the boil then turn the heat down cover it. Place the meat in a plastic bag. Place ham in a large cooking vessel, skin side down.