First of all if you havent already¬†buy your Gammon here. ¬†Gammon can be SLOWLY simmered or SLOWLY roasted. Roasting can make the gammon a bit dry.¬† Here at Peelham, we prefer to gently simmer because we LOVE the stock for Boxing Day soup.
No need to soak our mildly cured gammons before Simmering GENTLY for 1hr/kg.¬† Keep it SIMPLE; Immerse in cold water, bring to a simmering boil.¬† Add cloves, pepper corns, garlic, celery leaves and bay leaves to flavour and make that wonderful stock.¬† Cool in the pan once cooked.¬† Peel off the outer skin, leaving string. Push whole cloves into that BEAUTIFUL,creamy, Tamworth fat ¬†and add your favourite glaze before placing in the oven at 190deg for ¬Ĺ hr. Watch the glaze does not burn.
Your SLOW matured, dry-cured gammon is from our SLOW growing, free-ranging organic Tamworth and Tamworth cross pigs.¬† We dry-cure our gammons by-hand. No salt injections, No brining, No cure-accelerators, colorants or colour-fixers. The result is a soft natural pink when cooked, which fades naturally when exposed to air or light.