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5 Gammon recipes you need to try if you love ham

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5 Gammon recipes you need to try if you love ham
Whether you're a seasoned chef or just dipping your trotters into the cooking world, these gammon recipes will make you feel like a real "hamateur" chef in no time 
Ah, gammon. The versatile cut of pork, often overshadowed by its bacon and pork chop siblings, has a whole world of mouthwatering potential waiting to be unleashed. It's time to put the "ham" in glamorous with our top five gammon recipes that are sure to leave you in hog heaven.

Glazed honey mustard gammon 

In this succulent dish, we take a classic gammon joint and transform it into a sweet and savoury masterpiece. The honey mustard glaze gives the gammon a rich, sticky coating that is irresistible, making it a perfect centrepiece for special occasions or weeknight dinners.  
Ingredients 
  • 1.5kg gammon joint 
  • 4 tbsp honey
  • 3 tbsp wholegrain mustard
  • 2 cloves garlic, minced 
  • 1 tsp ground black pepper
  • 1 tbsp olive oil
Method
  1. Preheat your oven to 180°C. 
  2. Place the gammon joint in a large roasting tin, skin-side up, and score the gammon skin in a diamond pattern.
  3. In a bowl, mix honey, wholegrain mustard, minced garlic and black pepper. Brush this mixture generously over the gammon and drizzle with olive oil.
  4. Cover the roasting tin with foil and bake for one hour.
  5. Remove the foil, baste the gammon with pan juices and return to the oven for another 30–40 minutes, basting every ten minutes until the gammon is golden and sticky.
  6. Allow the gammon to rest for ten minutes before carving. Slice and serve with your choice of side dishes.

Gammon and pineapple skewers 

This recipe is a mouthwatering fusion of gammon's savoury goodness and the sweet, tangy notes of fresh pineapple, perfect for any time you want to bring a taste of the tropics to your table. Get your grill ready and embark on a culinary journey that will have you dreaming of sun, sand and delicious skewers. 
Ingredients 
  • 500g gammon steaks, cubed 
  • 1 fresh pineapple, peeled, cored, and cut into chunks 
  • 1 red bell pepper, cut into chunks 
  • 1 red onion, cut into chunks
  • Wooden skewers, soaked in water
Method 
  1. Preheat your grill to medium-high heat. 
  2. Thread the gammon, pineapple, red bell pepper and red onion onto the skewers, alternating as desired.
  3. Grill the skewers for about 10–12 minutes, turning occasionally, until the gammon is cooked through, and the pineapple and vegetables are charred and tender.

Whisky marmalade ham 

For a gammon dish that is the life of the party, the whisky marmalade ham is the star attraction. With a touch of sophistication and a hint of indulgence, this recipe brings together the smoky richness of gammon, the zesty sweetness of marmalade and a generous splash of whisky for a flavour profile that is both bold and delightful.
"For a gammon dish that is the life of the party, the whisky marmalade ham is the star attraction"
Whether you are celebrating a special occasion or simply indulging your culinary cravings, this ham is sure to elevate your dining experience with every succulent, whisky-kissed bite. 
Ingredients 
  • 1.5kg gammon joint 
  • 3–4 tbsp whisky
  • 3 tbsp marmalade
  • 2 tbsp brown sugar
  • 1 orange, zested and juiced
  • 1 tsp ground black pepper
  • 1 tbsp olive oil
Method 
  1. Preheat your oven to 180°C. 
  2. In a bowl, combine whisky, marmalade, brown sugar, orange zest, orange juice and black pepper to create a glaze.
  3. Place the gammon joint in a large roasting tin, skin-side up, and score the gammon skin in a diamond pattern.
  4. Brush the whisky marmalade glaze generously over the gammon and drizzle with olive oil.
  5. Cover the roasting tin with foil and bake for one hour.
  6. Remove the foil, baste the gammon with the pan juices, and return to the oven for another 30–40 minutes, basting every ten minutes until the gammon is golden and sticky, and the internal temperature reaches 71°C. 
  7. Allow the gammon to rest for ten minutes before carving to serve.
Gammon

Gammon, leek and cheddar quiche 

Step into the world of cheesy delights with our gammon, leek and cheddar quiche. This masterpiece combines the saltiness of gammon with the delicate sweetness of leeks, all nestled in a rich, custardy quiche base.
"Step into the world of cheesy delights with our gammon, leek and cheddar quiche"
Topped off with a generous sprinkle of cheddar cheese, it is a celebration of textures and flavours that will have you falling in love with quiche all over again. Whether served for brunch, lunch, or dinner, this quiche is an exquisite choice for a heartwarming meal. 
Ingredients 
  • 1 pre-made pie crust 
  • 200g gammon, diced 
  • 2 leeks, thinly sliced 
  • 100g cheddar cheese, grated
  • 4 large eggs
  • 250ml milk
  • salt and pepper to taste
Method 
  1. Preheat your oven to 190°C. 
  2. Line the pie crust with parchment paper and fill with baking beans. Blind bake for 15 minutes, then remove the beans and parchment paper and bake for an additional five minutes.
  3. In a skillet, sauté the gammon and leeks until tender.
  4. In a bowl, whisk together eggs, milk, cheddar, salt and pepper.
  5. Spread the gammon and leak mixture evenly in the pre-baked pie crust.
  6. Pour the egg mixture over the gammon and leeks.
  7. Bake for 30–35 minutes, or until the quiche is set and golden.
  8. Allow to cool before slicing.

Gammon and pea risotto 

Indulge in the creamy decadence of our gammon and pea risotto. This recipe is a true comfort food delight, where the gammon's smoky flavour pairs harmoniously with the vibrant, fresh burst of peas.
" This recipe is a true comfort food delight"
The creamy risotto base is a perfect canvas to showcase the delightful combination of flavours, making every spoonful a journey of pure satisfaction. Whether you're craving a hearty meal on a chilly evening or looking for a way to impress your guests, this risotto is a winning choice that will leave everyone asking for seconds. 
Ingredients 
  • 200g gammon, diced 
  • 1 onion, finely chopped 
  • 200g Arborio rice 
  • 500g frozen peas 
  • 1.2 litres chicken or vegetable broth
  • 125ml dry white wine
  • 50g grated Parmesan cheese
  • 2 tbsp butter
  • salt and pepper to taste
Method 
  1. In a large skillet, sauté the gammon and onion until the onion is translucent. 
  2. Stir in the Arborio rice and cook for one to two minutes until it is translucent around the edges.
  3. Pour in the white wine and let it cook until the wine is almost all evaporated.
  4. Begin adding the hot broth, one ladle at a time, stirring continuously. Wait for the liquid to be absorbed before adding more. 
  5. When the rice is almost cooked, stir in the frozen peas.
  6. Once the rice is tender and the peas are heated through, remove from heat. 
  7. Stir in the butter and Parmesan cheese until creamy. Season with salt and pepper to taste.
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