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Boiling the Gammon: Add some aromatics like leaves, peppercorns, and a halved onion to the boiling water for extra flavor.
Removing the Fat: After removing the fat, score it in a diamond pattern rather than squares. This can help the fat render more evenly and create better crackling.
Cooking the Fat: Before putting the fat in the oven, rub it with a mixture of salt and a bit of oil. This will help it crisp up nicely.
Finishing the Gammon: For an extra layer of flavor, glaze the gammon with a mixture of brown sugar before finishing it in the oven.
Resting the Gammon: Letting it rest for 20 minutes covered in foil is perfect. This allows the juices to redistribute, making the meat more tender and juicy.
Carving: Ensure you carve against the grain for the most tender slices.

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Perfect Season

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Recipe code

107

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