At Christmas time we all tend to overindulge, and this glazed gammon joint is worth the indulgence. This would make a great alternative to Turkey or even a wonderful dish served cold at a buffet on Boxing Day. Of course when cooking any meat we recommend using our Thermapen Professional to ensure it is not under or over cooked. A joint of gammon should reach 71°C, ensuring it is perfectly cooked throughout.
3kg unsmoked boneless gammon joint, tied
1 red onion, halved
2 celery sticks, cut into small pieces
2 carrots, unpeeled and cut into small pieces
small handful of cloves
Jar of orange marmalade (roughly 1/3)
1 large orange
First you need to place the gammon joint into a large lidded saucepan and cover with cold water. Bring to the boil over a high heat and then drain. Add fresh cold water into the pan along with the chopped onions, carrot and celery. Bring to the boil again. Reduce the heat, cover with a lid and let it simmer gently. The recommended time is 20 minutes per 500g. If your saucepan isn’t large enough to cover the joint fully then simply turn halfway through cooking.
When cooking your gammon in the saucepan be sure to use your Thermapen to check the internal temperature reaches 71°C.
Our Thermapen Professional reaches temperature in just 3 seconds, is waterproof up to IP66/67 and is perfect to test everything from roasted meats, BBQ food, desserts and even sauces. It’s super easy to use with automatic sleep mode, a backlit and 360° rotating display. Simply insert the probe into your chosen food/liquid and wait 3 seconds before reading the temperature, ensuring your food is cooked safely and you never have to ask yourself ‘Is It Cooked?’
Thermapen Classic thermometer
Thermapen Professional thermometer
SuperFast Thermapen apron
Pre-heat the oven to 200°C and line a large roasting tin with aluminium foil. Remove the gammon from the water and set aside to cool for around 20 minutes.
Use a small knife to remove the rind from the top of the gammon joint, be sure to leave as much fat as you can. Once removed, score the fat in a diamond patter. Push a clove into the center of of each ‘X’. Place the gammon joint into the roasting tin.
Decant around 1/3 of your orange marmalade into a ramekin and use a small basting brush (silicone works best) and evenly spread 1/2 of it across the top of the gammon. Pop in the oven for ten minutes, then take the joint out and brush over the remaining marmalade. When placing the gammon joint back into the oven for another 15 minutes be sure to rotate ensuring an even glaze. You can also cut a few thin slices of orange and place into the pan to brown up for decoration.
Once the top is golden, glossy and slightly brown take it out of the oven and rest for 15 mins before carving.
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