Preparation: 1 day
Cooking time: 3 hours
- 2kg boneless gammon joint
- 100g brown demerara sugar
- 3 tbsp English mustard powder
For the brining
- 8 tbsp salt
- 2 tbsp sugar
- 2 litres water
- 10g freshly ground black pepper
- 1 bay leaf, crushed
For the mustard sauce (optional)
- 3 tbsp Dijon mustard
- 2 tbsp golden caster sugar
- 1 tbsp white wine vinegar
- 1 egg yolk
- 150ml sunflower oil
- Salt and freshly ground black pepper
1. Start by brining the gammon - in a large bowl add the water, salt and sugar, mix well until dissolved. Add the freshly ground black pepper and the crushed bay leaf, then add the gammon ensuring that it is completely submersed in the brining solution. Cover and refrigerate for at least 12 hours but no longer than 24 hours.
2. Pre-heat the oven to 180°C. After brining, remove the gammon from its solution, and place it in an oven-proof pan, topping it with fresh cold water, cover the pan. Bring it to boil then simmer for 20-30 minutes. Transfer the lidded pan to the pre-heated oven and cook at 180°C for 2 hours (for a 2kg piece) and or until internal temperature reaches 75°C. Remove from pan, let it cool, remove strings. Peel off the skin and score the fatty surface. Wrap the gammon tightly in cling film and refrigerate until needed, the gammon will keep in the fridge for a few days. Up to here can be done ahead of the final cooking and serving.
3. Thirty minutes or so before serving the gammon, pre-heat the oven to 200°C. Mix the dry mustard powder and the demerara sugar together until well combined, then press this mixture onto the fatty skin (I find that doing this over a tray will make less mess!). Cover the lean meat with foil, place over a roasting tin. Brown in the pre-heated oven for 10-20 minutes depending on size, turn it around to get an even colouring.
4. While the gammon is roasting, make the mustard sauce – in a bowl whisk the mustard, sugar, vinegar, salt, black pepper, and egg yolk with a balloon whisk until the sugar is dissolved and all ingredients are well combined. Start adding the oil a little at a time, whisking vigorously after each addition until the consistency of mayonnaise is achieved. If you prefer you can do this in a food processor. Check for seasoning.
5. Slice the gammon before serving with the mustard sauce if using. Serve warm.
For more recipes from the London Foodie, visit http://www.thelondonfoodie.co.uk/