Gammon is a tasty cured and cooked pork product that can be a delicious addition to many meals Making your own gammon at home is easy and rewarding With just a few simple ingredients and steps, you can have delicious homemade gammon ready to enjoy.
What is Gammon?
Gammon is pork from the hind leg that has been cured and cooked It is similar to ham, but gammon is always sold uncooked, whereas ham is sold cooked Gammon gets its name from the old French word “gambe” meaning leg.
The curing process adds flavor and preserves the pork. Common curing ingredients include salt, sugar, and nitrites. The pork leg is submerged in a wet brine solution made from these ingredients to cure it before cooking.
The brining process draws moisture out of the pork, which concentrates the flavor It also allows the curing ingredients to infuse deep into the meat for seasoned flavor throughout Once cured, the gammon is cooked, often by boiling or roasting.
Benefits of Making Your Own Gammon
There are several advantages to making your own gammon rather than buying it pre-made:
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You can control the quality of ingredients. By making it yourself, you can use high-quality pork and curing ingredients.
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You can customize the flavor. Adjust herbs, spices, sweeteners, and smokiness to suit your taste.
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It costs a fraction of store-bought. Homemade saves you money for the same or better product.
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It’s impressive for holiday meals. Serve your homemade gammon as the centerpiece.
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You learn a new skill. It’s satisfying to make your own cured pork products.
Step-by-Step Instructions
Making gammon is a simple process that takes about a week from start to finish. Here are the step-by-step instructions:
Ingredients
- 1 bone-in or boneless pork hind leg (size as desired)
- Curing Salt (containing nitrites)
- Salt
- Brown sugar
- Spices and herbs (optional)
- Water
Equipment Needed
- Large container with lid
- Measuring cups and spoons
- Knife
- Meat thermometer
Step 1: Make the Curing Brine
Mix together the brine ingredients:
- For each 1 liter of water, add:
- 80g salt
- 65g brown sugar
- 11g curing salt
- For flavor, add spices like:
- Peppercorns
- Juniper berries
- Bay leaves
Stir well until dissolved. Cool brine completely before using.
Step 2: Submerge the Pork in the Brine
Place the pork leg in a container large enough to hold it with the brine. Pour the cooled brine over the pork. Use a weight if needed to keep the pork fully submerged.
Cover and refrigerate. Let cure for 3 days per 500g of pork. Turn pork in the brine periodically.
Step 3: Rinse and Cook the Pork
After curing time is complete, remove pork from brine. Rinse well under cool water. Pat dry with paper towels.
Cook to an internal temperature of 155°F / 68°C. Boil or roast until cooked through. The pork is now gammon!
Step 4: Enjoy Your Homemade Gammon
Once cooled, gammon can keep refrigerated for 5-7 days. Enjoy it sliced in sandwiches, with eggs, in casseroles, and more. Making your own allows you to skip questionable factory-made products and have delicious homemade gammon just the way you like it.
Tips for Perfect Homemade Gammon
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Use fresh, high-quality pork for the best results. Look for solid, firm hind legs without bone cracks or damage.
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Keep the pork submerged in the brine. Weighting it down prevents the surface from curing unevenly.
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Cure in the refrigerator at 40°F / 4°C. Colder temperatures prevent bacterial growth.
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Rinse well after curing. This removes excess surface salt for a less salty final product.
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Use an accurate meat thermometer. Cook to 155°F / 68°C for food safety and proper doneness.
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Let the cooked gammon rest before slicing. This allows the juices to redistribute for moister, more evenly cooked meat.
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Store leftovers properly refrigerated. Keeps up to 5-7 days refrigerated. Slice off pieces as needed.
Common Questions
Can I use pork shoulder or loin instead?
The hind leg is the best cut for making gammon. The muscles have the proper fat-to-meat ratio. Using other cuts may lead to dry, less flavorful results.
Do I have to boil the gammon after curing?
No, boiling is traditional but you can also roast or smoke it. Cook to at least 155°F / 68°C internally for food safety.
How long does homemade gammon last?
Properly stored in the refrigerator, homemade gammon lasts 5-7 days. Freeze for longer storage up to 2-3 months.
Can I make gammon without curing salt?
It’s unsafe to make cured meats without nitrites in the curing mix. Nitrites prevent bacterial growth that can cause serious illness.
Satisfaction from Scratch Cooking
Making your own gammon is deeply satisfying and results in amazing flavor and quality. Use the best ingredients and cooking methods to enhance the natural flavors of the pork. With just a few easy steps, you can learn how to make gammon from pork for pennies on the dollar compared to buying it pre-made. Enjoy your homemade gammon in all kinds of delicious ways.