Smoked Gammon……..

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Soak the joint, ideally overnight in plenty of cold water, helping to remove any excess salt from the curing process. Drain and rinse. Place in a large pan with a lid, just covering the joint with fresh water, ripped bay & black peppercorns and any other herby stalks lurching around the kitchen such as parsley, coriander , bring to a boil, turn down to a gentle simmer for 2 hours. Drain the joint and with a sharp knife carefully remove the rind, score the fatty skin, diamonds shape are quite groovy. Add all the ingredients to a pestle and mortar, giving it all a good pommeling to create a rough paste.  Smother over the joint and place in a preheated oven 180c fan for 45-60 minutes until golden. For the more adventurous the final roasting can be done in a traditional or home made smoker, this really intensifies the depth of smoky flavour. Perfect for a weekend meal or part of a traditional Sunday roast.

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Author: Simon

My early memories of food stem from visits to my Grampy's allotment, six years old, digging, weeding and planting these tiny seeds and tender plants...Wow what an intro…taking this bounty back to Gran, who would make the most delicious meals for us to share…..most of the stuff I had no idea what it was called……but it smelt and tasted delicious….so the journey began…..cooking by aged eight, anything I could get my hands on….trained at catering college, a complete waste of time as I already knew all these techniques. Then came girls, a change of career, my wife and children….but I still cooked, learning, watching, practicing my hobby…..never really following a recipe!!! just trusting my hands …. the feel, the aromas, the look and, of course, the taste….re-trained at the tender age of 49 as a Heart IQ Coach…and this is it! Bosh!….got passionate about my passion in life, totally off the richter scale…..inspired by food….all of it….so, 2013 Heart Kitchen is born to share with the world …….sourcing, honouring, preparing, sharing and connecting …..I love it!!!! - Simon

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