Place the gammon, with the string intact as it holds the joint together during cooking, on the trivet. … At the end of the calculated cooking time, turn off the heat and allow the ham to cool in the cooking liquor for at least 30 minutes, or until it’s cool enough to handle.
Do you take string off gammon?
The first step to preparing your gammon is to simmer it gently in a well-seasoned broth. For this you will need a large stock pot. Gammon usually comes encased in a netting – do not remove the netting as this will help the gammon to retain its shape during the simmering process.
Do you keep string on ham when cooking?
No. The string will help keep the roast in a uniform shape which allows for more even cooking. If you really dislike the string, you could remove it, but expect the outer pieces to get a bit overcooked. You can also cut the roast into chunks to cook it which would reduce the cooking time as well.
How do you string a gammon joint?
The most secure way to tie a meat joint is to start off by tying a knot at the end of the joint. Then make a loop in the string with your hand, and pull the loop around the far end of the joint. Pull the loop down to a 5cm interval from your original knot and tighten that off. Repeat the process.
Is pork a gammon?
Both gammon and ham are cuts from the hind legs of a pig, and are either salted, brined, or smoked. … Gammon and ham are both absolutely delicious cuts of pork, which are incredibly versatile and can be enjoyed in a number of recipes – it’s no wonder we’ve been eating gammon and ham for thousands of years!
Should I take the string off my Gammon before cooking?
Place the gammon, with the string intact as it holds the joint together during cooking, on the trivet. This stops the gammon from touching the hot base of the pan.
What string should I use for cooking?
Butcher’s twine (also called cooking string or kitchen twine) is an oven-safe string made from 100% cotton. It’s most commonly used when cooking meat.
Do you cut the string off a roast before cooking?
Once the meat has rested, remove the string from the exterior of the roast. Be cautious when cutting the string free as the meat might still be hot.