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mustard and maple

Mustard and Maple Gammon Joint

A gammon joint is always good at Christmas or, in fact, any festive occasion. In the UK you can get gammon steaks (single slices of gammon which you can pan fry) or a gammon ‘joint’, which is the British term for gammon roast. Christmas and Thanksgiving are big holidays in the US for ham, as we call it, and a sizeable ham is a great choice for my family, especially since the boys are growing up so fast and so are their appetites – grab a nice, big juicy gammon joint and you will find it keeps for up to 5 days, making lots of salads and sandwiches for everyone! This meat is just as good served chilled as it is hot, so it is pretty versatile.

Gammon is not just for the big occasions either. You can serve it during picnic season or enjoy it for a birthday or even New Year’s Eve. If you are wondering what exactly a ‘gammon joint’ is, the main description is gammon is similar to ham but it is raw while ham is ready-to-eat. Also, gammon has been cured like bacon (ham is either cooked or dry-cured). So yes, cooked gammon is technically… ham! Talk about two nations separated by a common language.

My parents and grandparents would have soaked the gammon in water first, to get rid of the excess salt, but these days gammon joints are usually pre- soaked – go ahead and ask the butcher or check the label to make sure. Last time I made this recipe, I saved the liquid I cooked the meat in, and I found it made a great base for soup. I used it for pea and ham soup or you could choose something nice and meaty like that – just label and freeze the liquid if you are not ready to start making soup just yet. Continue reading

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Christine Szalay-Kudra

Hi, my name is Christine and I would like to welcome you to TeaTime Recipes. Tea has always been a favourite of mine and I adore the tradition of serving this wonderful beverage with all kinds of little snacks both sweet and savoury. Read More