This year I made my own gammon for
Christmas dinner, it is easy to make and much more tasty than shop bought ones.
Ask the butcher to cut the whole piece of
meat between the front leg and back bone, called spare rib meat, or echine
in French, copa in Italian or 梅頭肉, this will be around 1.2kg. If you need a bigger portion,
you could ask for the piece of meat above the back leg in the pelvis area.
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| gammon |
In a glass container, rub the meat (1.2kg)
very well with this marinate,
roughly grounded in pestle and mortar：
24 gm salt - 2%
24 gm brown sugar - 2%
black pepper - 2 tbsp
juniper berry- 2 tsp
bay leaves- 4 pcs cut into pieces
garlic - 4 cloves
nutmeg - 1/2 tsp
thyme - 4 sprigs
Cling film the dish, keep in fridge or in a cool area below 10˚c for 10-20 days, turning over every day. Cured with this amount of
salt, the gammon is not over salty and do not need to soak in water before cooking.
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| gammon |
To cook, scrape away all herbs, use cooking string to tie the gammon into a cylindrical shape for easy calving.
Push a thermometer
into the middle of gammon, bake at 200˚c until temperature in the middle
reached 70˚c.
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| gammon & mustard sauce |
Serve with mustard sauce (mix mustard powder
with sour cream, honey and a pinch of salt).
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