BEECHWOOD SMOKED & CURED PRODUCT IS FROZEN >>>>>> RECOMMENDED COOKING INSTRUCTIONS (PRODUCT IS UNCOOKED) Defrost thoroughly & remove packaging. Recommended vegetables & seasoning: • 2 Carrots • 1 Onion • 3 Celery sticks • Bay leaves • Black peppercorns • Whole cloves POT BOILING • Place Gammon in a deep water pot together with your choice of vegetables and seasoning. Cover the gammon in enough water to ensure that the gammon will remain submerged during cooking. Place lid on the pot and bring to boil, reduce the heat and gently simmer for approximately 30 minutes per 500g. OVEN • Place the gammon, fat side up, in a roasting pan together with your choice of vegetables and seasoning. Add approximately 1-1.5L water to the roasting pan with aluminium foil ensuring the shiny side is towards the gammon. Cook for 30 minutes per 500g, plus 25 minutes extra. Once cooked, peel off the skin exposing the fat layer and use a sharp knife to score into the diamond pattern. Place gammon in a roasting pan and brush gammon with a glaze to personal preference and taste. Place roasting pan on the lowest rack in the oven to grill. Baste frequently and grill until golden brown for 10-20 minutes. KETTLE BRAAI • Make a large indirect fire and place a drip tray pan between the coals. Once fire is moderately hot, push the coals to either side of the kettle braai. Put the meat into a roast holder and then on the centre if the grid. Make sure both the vents are open while roasting. Cover the kettle and cook for 30 minutes per 500g plus 25 minutes extra. Glaze. *To Glaze* • Once cooked peel off skin & score fat with a diamond pattern. Brush gammon with glaze to personal preference & taste. Cook for approximately 30 minutes, brushing with glaze every 15 minutes. Allow to stand for 10 minutes before carving.
