This time of year is not only about GAMMON CRANBERRY ROAST it also holds such a different meaning for everyone and is celebrated in homes across the country, the world actually, each in their own special way. For us traditionally it’s always been about religion and food. In comes GAMMON!
When I say “us” I mean growing up but with our own now grown children it’s not something I practiced as much as when I was little. However the gammon roast seems to have stuck 🙂
ITS CHRISTMAS TIME 🎄
This time of year is always wonderful, special, sad, joyful – so many things for different people. If you are fortunate to be celebrating with a GAMMON Cranberry Roast or any delicious platter this Christmas then do enjoy and give a moment of thanks for all those less fortunate. Christmas really is a time for giving and not just in monetary value but in kindness, understanding, smiles and most of all of love.
NOW YOU CAN WATCH THE VIDEO!!
I have not made a post on my blog for a while because leading up to this time of year is always extremely busy but more about that later. Meanwhile, if this is your first time making a gammon roast, please don’t be overwhelmed, it honestly is quite simple really. I will give you step by step instructions below and if you wish to see the video please head on over to my YouTube channel!
Let’s get right to it – GAMMON ROAST
SOAK THE GAMMON
Soak your gammon in cold water overnight (after having rinsed, rinsed and rinsed)
Rinse thoroughly again the next day and your gammon is ready to be cooked in fresh water.
2 kg boneless gammon (or with the bone it remains the same)
1 onion (red, green, yellow doesn’t matter)
3 fresh garlic cloves
Step by Step…. 10 Points
- Rinse the gammon with the netting on if it has any
- Leave it covered in water overnight after a couple of rinses
- Rinse the next day again and use fresh water to cook the gammon
- Place it in a fairly large pot just about covering it all in water
- Add in garlic, onion and bay leaves
- Bring to the boil for 20 to 30 minutes.
- Remove from the pot. Discard the liquid and veggies.
- Layer a roasting dish with foil.
- Wrap the gammon in foil to retain all the heat.
- Bake on 180 degrees for 10 minutes. (I prefer to blast it on 180 for 10 min then drop the heat)
Drop the heat to 150/160 and leave it for an hour, hour and a half basting at least 3 times in-between.
GLAZE – Let’s get to it!
2 cups cranberry juice
1/2 cup dark brown sugar (muscovado sugar) or just brown sugar
1 x fresh orange juice and grated rind
cup frozen cranberries
1 cup of honey
Add all the ingredients into a bowl and mix and then pour into a heated saucepan. Once it begins it boil drop the heat and let it simmer.
Use a masher to gently press the cranberries to help the glaze along and also to get it into a syrup pouring consistency. Once done set it aside and use it to keep glazing the gammon each time you take it out to check but first…..
- No need to peel the onions and garlic. Simply cut the onion into roughly chopped chunks and using the back of a spoon or large knife, press the garlic cloves slightly to crush. Toss the veggies into the water and boil with the gammon.
- The basting need only be done about 3 times in the beginning with 10 minute intervals in-between thereafter let it bake on slow for the remaining time
Lets use up the baked fresh sauce in FIVE EASY Steps!
- Once the gammon is cooked remove it from the pan and set aside.
- Pour all the apple sauce that the gammon baked in into a saucepan and bring to a simmer
- Best to remove any and all unnecessary cooked peels while waiting for it to simmer
- Use a mashed to get the sauce into not a fine but not a lumpy sauce
- Serve the apple cranberry sauce on the side with the gammon.
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