How to cook smoked wiltshire cured gammon: a delicious recipe

If you're looking for a delicious and festive dish to serve at your next gathering, a smoked Wiltshire cured gammon joint is a perfect choice. The Wiltshire cure is a traditional English technique for curing bacon and ham, and it adds a unique and flavorful twist to this dish.

Ingredients:

• 7 kg Tesco Finest smoked Wiltshire gammon
• 1 litre apple juice
• 2 bay leaves
• 6 peppercorns
• 1 star anise
• 1 roughly chopped carrot stick
• 1 stick of celery
• 1 halved small onion
• 100ml maple syrup
• 1 tbsp of grainy mustard
• 1 tbsp of soy sauce
• zest and juice of 1 clementine
• 16 cloves

Serves 8

What is the Wiltshire Cure for Gammon?

The Wiltshire cure is a traditional English technique for curing bacon and ham. It originated in the 18th century in Calne, Wiltshire, and was developed by the Harris family. Originally, the cure involved applying salt to the meat for 10-14 days as a dry curing method. However, with the advent of cold rooms, the curing process changed to a wet cure, where the meat is soaked in brine for 4-5 days. Smoking is not part of the Wiltshire cure process, although bacon is often smoked after being cured.

History

In 2010, several large British supermarket chains signed a voluntary code to use clearer labeling on pork products to avoid confusion over the country of origin. According to this agreement, pork products labeled with wiltshire cure should only be sourced from the UK.

How to Cook Smoked Wiltshire Cured Gammon Joint:

Preheat your oven to 180°C/160°C fan/gas mark

Place the smoked Wiltshire gammon joint in a large ovenproof dish.

Pour the apple juice over the gammon joint.

Add the bay leaves, peppercorns, star anise, chopped carrot, celery, and halved onion to the dish.

Cover the dish with foil and place it in the preheated oven.

Cook the gammon joint for approximately 2 hours, or until it reaches an internal temperature of 70°C.

While the gammon is cooking, prepare the glaze by mixing together the maple syrup, grainy mustard, soy sauce, and the zest and juice of the clementine.

Once the gammon joint has reached the desired temperature, remove it from the oven and increase the oven temperature to 220°C/200°C fan/gas mark

Remove the foil from the dish and carefully score the fat on the gammon joint in a diamond pattern.

Press a clove into each diamond on the gammon joint.

1Brush the glaze over the scored fat on the gammon joint.

1Place the gammon joint back in the oven, uncovered, for approximately 15-20 minutes, or until the glaze is sticky and caramelized.

1Remove the gammon joint from the oven and let it rest for 10 minutes before carving.

1Serve the smoked Wiltshire cured gammon joint with your favorite sides and enjoy!

What is the difference between Wiltshire cured gammon and regular gammon?

The Wiltshire cure adds a unique flavor to the gammon, thanks to the traditional curing process that involves soaking the meat in brine. This process enhances the taste and texture of the gammon, making it more flavorful and succulent.

Can I use a different type of gammon for this recipe?

While the recipe calls for a smoked Wiltshire gammon joint, you can use other types of gammon if desired. However, keep in mind that the flavor and texture may differ from the traditional Wiltshire cure.

What are some recommended side dishes to serve with smoked Wiltshire cured gammon joint?

Some popular side dishes to serve with smoked Wiltshire cured gammon joint include roasted potatoes, steamed vegetables, glazed carrots, and a side salad. You can also serve it with a selection of mustards and chutneys for added flavor.

Can I make this recipe in advance?

Yes, you can prepare the gammon joint in advance and store it in the refrigerator until you're ready to cook it. Simply follow the steps up to marinating the gammon in the apple juice and spices, then cover it and refrigerate until needed. When you're ready to cook, proceed with the recipe as directed.

Can I freeze leftover smoked Wiltshire cured gammon joint?

Yes, you can freeze leftover gammon joint. Allow it to cool completely, then wrap it tightly in plastic wrap or aluminum foil before placing it in a freezer-safe bag or container. It can be stored in the freezer for up to 3 months. To reheat, thaw the gammon joint in the refrigerator overnight, then heat it in the oven at a low temperature until warmed through.

Smoked Wiltshire cured gammon joint is a delicious and flavorful dish that is perfect for any occasion. The traditional Wiltshire cure adds a unique twist to the gammon, making it a standout dish on your table. With a few simple ingredients and some easy steps, you can create a mouthwatering gammon joint that will impress your guests. So why not give it a try and enjoy the delicious flavors of smoked Wiltshire cured gammon joint?

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