To cook gammon on the stove, first place the gammon in a large pot. Add aromatic ingredients such as chopped onions, carrots, celery, bay leaves, cloves, peppercorns, and any other desired seasonings. Pour in enough water to fully cover the gammon[2].
Bring the pot to a boil, then immediately reduce the heat to a gentle simmer. Simmer for 20 minutes per 450g (or about 1 pound) of gammon, plus an extra 20 minutes at the end. For example, a 2kg joint would simmer for around 1 hour and 40 minutes, plus an additional 20 minutes. Ensure the water never returns to a rolling boil, as this can make the gammon tough and dry[2][3].
Once cooked, remove the gammon from the liquid and let it cool slightly. Cut away any netting, gently peel off the skin or rind, leaving as much fat as possible on the joint. Then, using a small, sharp knife, score the fat in a diamond pattern, being careful not to cut into the meat[2].
If you wish, you can glaze the cooked gammon and finish it in the oven, but for a simple stove-top preparation, the gammon is now ready to serve. Let the meat rest for 10–15 minutes before carving for best results[1].
Leave a Reply