Gammon Roast Joint
Ok so this is, from what I have gathered, and English name for this piece of meat as I've been informed by our cousins across the pond. Really it's just ham in the raw, very salty but really nice flavor and cooked right melts in your mouth.
Well as you can see I removed all the fat and skin from the top, not cooking too hot so it won't crack and I am adding a rub so I wanted this all over. The rub was very simple, paprika, garlic, coriander, rosemary and bit of sage. Mixed them together then rubbed them into the meat. I sit this on the rack then placed on the BBQ, indirect heat and cooked for almost 2 hours at about 170C. The meat temperature was 170C when I took it off the BBQ and I then wrapped it in foil and let is sit for half hour while I cooked my roasties, yorkshires, veg and stuffing. As you can see in the images the meat looked very nice and even better once sliced. This was the first time I had done a rub on a gammon joint and was very happy with the outcome, the rub wasn't to strong for the meat so you still got that distinct gammon taste but with the extra flavour.
The gravy. I use a dish with rack for cooking the joint on as this will contain the juices and stock for the gravy which I make. In there is a ham stock cube, carrot, pineapple, onion and some herbs, once the meat is finished I drain the stock into a pan and throw away the veg as all the goodness and flavour is now in the stock. With the stock in a pan I put my large wok on high heat and add unsalted butter, (sorry no measurements as I tend to just guess :) ), let this melt down and then add plain flour until I get a peanut butter type texture. Then comes the slow part, adding the stock has to be done slowly other wise you will end up with a lumpy mess so pour a bit at a time while always stirring. It will thicken quickly so keep the stock slowly pouring in and the spoon always stirring. Once you have added all the stock turn your heat down so the gravy just gentle simmers and you can add a little red or white wine to it as well. Leave simmering but stir every now and then or a skin will form. Server once all the food is ready.
The Yorkshire's. I've been asked about my Yorkshire's before so here is a quick run down of my mix. The oven should be at least 200C if fan assisted or 220C without. The mix I make is good for 4 to 6 yorkies (I make 4 as I like mine large) and I use a muffin tray to cook them in as the sides are deeper. The mix I use is 1 medium egg, milk, 50grams of plain flour. Put your egg in a measuring jug and add enough to make it up too 150ml/just over 1/4 of a pint. I then add this to a blender and then add the flour but you can do this with a hand whisk. You want to put about 1mm of good veg oil in the tray dips and put in the oven so the oil gets piping hot. Remove from oven and add the mix to the oil while piping hot and get into the oven quickly. Heat is the key to big yorkshire's. And that's it, hope you like what you see.
Well as you can see I removed all the fat and skin from the top, not cooking too hot so it won't crack and I am adding a rub so I wanted this all over. The rub was very simple, paprika, garlic, coriander, rosemary and bit of sage. Mixed them together then rubbed them into the meat. I sit this on the rack then placed on the BBQ, indirect heat and cooked for almost 2 hours at about 170C. The meat temperature was 170C when I took it off the BBQ and I then wrapped it in foil and let is sit for half hour while I cooked my roasties, yorkshires, veg and stuffing. As you can see in the images the meat looked very nice and even better once sliced. This was the first time I had done a rub on a gammon joint and was very happy with the outcome, the rub wasn't to strong for the meat so you still got that distinct gammon taste but with the extra flavour.
The gravy. I use a dish with rack for cooking the joint on as this will contain the juices and stock for the gravy which I make. In there is a ham stock cube, carrot, pineapple, onion and some herbs, once the meat is finished I drain the stock into a pan and throw away the veg as all the goodness and flavour is now in the stock. With the stock in a pan I put my large wok on high heat and add unsalted butter, (sorry no measurements as I tend to just guess :) ), let this melt down and then add plain flour until I get a peanut butter type texture. Then comes the slow part, adding the stock has to be done slowly other wise you will end up with a lumpy mess so pour a bit at a time while always stirring. It will thicken quickly so keep the stock slowly pouring in and the spoon always stirring. Once you have added all the stock turn your heat down so the gravy just gentle simmers and you can add a little red or white wine to it as well. Leave simmering but stir every now and then or a skin will form. Server once all the food is ready.
The Yorkshire's. I've been asked about my Yorkshire's before so here is a quick run down of my mix. The oven should be at least 200C if fan assisted or 220C without. The mix I make is good for 4 to 6 yorkies (I make 4 as I like mine large) and I use a muffin tray to cook them in as the sides are deeper. The mix I use is 1 medium egg, milk, 50grams of plain flour. Put your egg in a measuring jug and add enough to make it up too 150ml/just over 1/4 of a pint. I then add this to a blender and then add the flour but you can do this with a hand whisk. You want to put about 1mm of good veg oil in the tray dips and put in the oven so the oil gets piping hot. Remove from oven and add the mix to the oil while piping hot and get into the oven quickly. Heat is the key to big yorkshire's. And that's it, hope you like what you see.