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Salted Gammon Ham

Ingredients

Huber's Salted Gammon Ham
Water
Glaze (honey, pineapple juice, or any glaze of your choice)
(Optional) Cloves, Bay leaves, Fresh thyme

Cooking Method

Our salted Gammon ham is mildly salted therefore it does not need to be soaked in water. A quick rinse under running water will help to wash off the egg white and protein on the surface.

To hold the ham together during cooking, both the bone-in and bone-less salted Gammon ham come in a net.

 

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1. Take a cooking pot that is large enough to hold the salted ham comfortably.

2. Place the ham (still in its netting) on a trivet and add sufficient water (or any other liquid your personal recipe may call for) to cover it. At this stage, you may add cloves, bay leaves, fresh thyme, and then bring it to a boil.

3. When the water boils, reduce the heat so it barely simmers. From time to time, use a spoon to remove any scum.

   

4. The cooking time required is about 40 minutes per kilogram. If you have a temperature probe, the core should read 72°C when fully cooked.

5. When cooked, take the pot off the stove and prompt stop any further cooking by adding some ice cubes to the broth to bring the temperature down. Let the ham cook in the broth so it stays juicy.

6. At this point, the ham is cooked and may be served. If you plan to roast/glaze the ham, please continue to follow the instructions below

7. If you have cooked the ham the day before, keep it (still in the broth) in the refrigerator overnight. If space is an issue, discard the broth and keep just the ham in the refrigerator. If you cook the ham in the morning, let it cook in the broth until you are ready to roast/glaze it.

8. Before you place the ham in the oven, remove the net by cutting it with a pair of scissors or a knife and tearing it away from the ham slowly.

9. If you have your ham skin-on, score it diamond or straight before placing it in the oven. Alternatively, you could remove the skin at this stage (while retaining the fat) and score it. If you score it diamond, you may stick a whole clove into every intersection.

10. Place it on a roasting tray/tin with the skin or fat facing up. To crisp the skin, start with 180°C and increase to 220°C for the last 20 minutes.

11. To glaze the ham, brush it with honey, pineapple juice or any other glaze of your choice and put it into the oven at 170°C. Baste it every 10 minutes until its core temperature reaches 70°C. If the colour of the ham gets too dark, reduce the heat or cover with aluminium foil.

12. When the ham is cooked, turn off the oven and let it rest in the oven until it is served.

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