Bexleys Boneless Gammon Joint

Serves 6

1 hour 40 minutes to fork.

What you'll need

  • Bexleys Gammon Joint
  • Cloves
  • Roasting Tin
  • Foil

How we like it

Preheat the oven to 180°C (gas mark 4). Lay a piece of foil large enough to enclose the gammon on a large baking tray, put the gammon onto it and lift up the sides of the foil. Pour the wine or water gently over the joint and then fold the foil loosely over it, sealing the edges tightly. Bake for 1 hour and 20 minutes. When the gammon has cooked, remove it from the oven and unwrap it. Turn up the oven heat to 200°C (gas mark 6). Using a sharp knife, slice between the skin and fat of the gammon, pulling the skin back as you move across the joint, until the skin comes away. Score the layer of fat in crisscross parallel lines spaced about 2cm apart to form diamond patterns, taking care not to pierce the meat. Then place the joint on a rack in a roasting tin. Stud the gammon with cloves. Return to the oven and bake for 20 minutes. Serve immediately or leave until cold.

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