- Bacon and gammon joints can be boiled or roasted and arc excellent served cold when they slice beautifully.
- Gammon is the hind leg of a bacon pig. It is sold wholegood for a partyor in smaller joints such as middle gammon, gammon corner, slipper or hock. Always check the weight of your joint.
- Bacon comes from the fore, or shoulder, cuts of a bacon pig and is less expensive. The middle cut provides bacon rashers.
- These cuts have been salt cured so it’s best to soak them overnight in cold water. Or put the joint straight into a pan of cold water and bring to the boil. Then drain and cover bacon or gammon with fresh cold water.
- Add a peeled onion, bay leaf or sprig of rosemary to the water for boiling bacon or gammon. Simmer gently, covered, skin side down. Allow 30 minutes per 1 lb (450g) and top up the pan with extra boiling water to keep the joint covered. The liquid makes a good stock for lentil soup.
- For roasting in the oven, wrap the joint in foil with a hay leaf or sprig of rosemary added and place in a roasting tin with a little water in the tin. Bake in an oven heated to 375°F (190°C) or Gas no. 5, allowing 30 minutes per 1 lb (450g). On a roasting thermometer the internal temperature will read 180°F (80°C) when meat is cooked.
- Strip off the rind with a knife while the joint is hot; press on toasted breadcrumbs when the fat is hot they stick better. Or you can score the fat in a criss-cross pattern and glaze.
- Glaze by spreading the fat with French mustard and press on demerara sugar. Or spread with orange marmalade or redcurrant jelly. Place joint in a roasting tin, uncovered, and set in the oven with temperature increased to 400°F (200°C) or Gas no. 6 for about 15 minutes and the glaze will caramelize.
- For serving cold, allow joint to cool for 24 hours, then slice thinly. Serve with sweet pickled fruits, especially peaches 157) or garnish with sugared grapes.
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