Yes, you can slice and fry a gammon joint.
But in order to really know what to do and how to do it, you need to know the following things.
One of the most important things first-time home cooks should learn is that different cuts of meat should be treated differently.
But you delve into the specifics of those, it’s equally important to know the names of these cuts and which part of the pig it’s from.
Right now, let’s discuss the gammon joint.
This comes from the hind legs of the pig or the ham.
The only difference is that the ham, when prepared, is smoked and then cooked. Our featured ingredient is just smoked.
A favorite Sunday lunch fare in the UK, one can slice and fry a gammon joint. But extra care must be taken when cooking this because it can get slightly tough when overcooked.
Two minutes on each side will be enough to sear and heat the inside of a half-inch thick slice. As aforementioned, this has already been cooked so there is no need to let it stay in the pan for long.
If this is the first time you’ve heard of the words ‘gammon joint’, that’s expected.
It’s an old English term that is used today mainly by the British. As explained earlier, the US and the rest of the world call this the leg or ham.
Related: The most popular types of meat you should know about
Everything You Need to Know About This Cut
One basic fact that everyone should know about hog parts is that the cuts from the top part are usually the tenderest and the ones closest to the hocks are the toughest.
This is because the muscles near the hocks are often used for walking.
Here are others:
• A whole leg weighs over 20 pounds.
• Butchers often slice this into two main parts: the butt end which is nearer the tail and the shank end which is closer to the hock.
• Because the butt end is anatomically positioned higher, it is more tender. Also, there nice, fatty parts on this side. The presence of several bones makes this difficult to carve but those make this very flavorful.
• The shank end has a bit of a chew but the position of the bone makes it easier to carve.
• The part above the front hocks is often mislabeled as ‘ham’. It is not. This is called the Boston Butt or the Picnic (again, this is merely a misnomer) ham.
Gammon Joint – What You Need to Know
Again, ham undergoes several layers of preparation – cured and/or smoked then baked, boiled, or broiled.
It can be served straight on the dining table or stored in the fridge to be eaten in sandwiches or salads.
Gammon, on the other hand, is merely smoked just like bacon.
Here is a traditional step-by-step preparation:
• Prep your pork
Get rid of the skin, remove most of the fat cap to allow the brine to penetrate the meat, hack off bones that stick out, and wash the meat as well as you could.
Weigh it as well. This will help you set the time for curing, smoking, and cooking.
• Prepare your brine
In a food-grade container, mix in the following: water, salt, a bit of sugar, and Prague Powder then chill this in the fridge.
Try not to add anything else to this mix so it will penetrate the meat. You can always add your favorite seasoning in the baked ham as a glaze.
• Cure
Place the meat inside, making sure it’s fully submerged. The length of curing depends on how large the slab is. A pound may take a day to cure.
You can also inject the meat with the curing solution. Do be careful when doing this so that you don’t leave uncured spots.
• Rinse
This ensures that the exterior won’t have too much salt.
• Rub
This would be the time to add the other seasonings you like. But this is optional.
• Smoke
Set your grill at 325 degrees Fahrenheit (145 degrees Celcius). The rule of thumb is it takes 30 minutes to cook every inch of the meat.
And like bacon, it should be cooked before eating.
You have the option to cook the whole chunk in the oven, slathering the whole thing with your favorite glaze.
You may also cut a few slices then wrap the rest in plastic to be stored in the fridge or freezer.
A Simple Way to Cook
• Prep everything you need: half-inch thick slices, no-flavor oil, and a cast iron pan.
You can also prep your favorite sides.
• Put your pan over the stove and add the oil. Heat it until it’s starting to smoke.
• Carefully place the steaks on the pan. Cook this for a minute to two per side: checking now and then until you get a good sear before you turn it.
You can serve this as is or put it inside a pre-heated oven for another three minutes to ensure that the inside is warm.
• Let it rest for five minutes before you serve with your side dishes. Enjoy.
How do I know when my gammon joint is done frying?
The best way to know when your gammon joint is done frying is to look for certain signs. For example, the skin should be crispy and golden brown, and the meat should be cooked through. You can also test for doneness by cutting into the meat; it should be pink in the center if it’s not yet cooked through.
Can I fry a gammon joint that’s already been cooked?
It is possible to fry a gammon joint that’s already been cooked, but it won’t have the same flavor or texture as a fresh gammon joint. If you do decide to fry a pre-cooked gammon joint, make sure that it’s properly reheated first so that it’s hot all the way through.
What’s the best way to fry a gammon joint?
The best way to fry a gammon joint is by using a deep fryer. This will ensure that the meat is cooked through evenly. You can also fry a gammon joint in a large skillet or saucepan, but you’ll need to be careful not to overcrowd the pan and thus prevent the meat from frying properly.
What can I serve with my gammon joint?
Some good side dishes to serve with a gammon joint include mashed potatoes, roasted vegetables, or coleslaw. You could also make a simple gravy or apple sauce to serve alongside the meat.
Can I freeze a gammon joint after frying it?
It is possible to freeze a gammon joint after frying it, but the flavor and texture will not be as good as when the meat is fresh. If you do decide to freeze a fried gammon joint, make sure to do so within 24 hours of cooking.
How can I tell if my gammon joint is overcooked?
If your gammon joint is overcooked, the meat will be dry and chewy. The skin will also be tough and discolored. It’s best to throw overcooked gammon joint away and cook a fresh one instead.