How to cook the perfect Christmas gammon – the Croots recipe for success
When it comes to cooking the perfect Christmas gammon joint this festive season, the expert team at Derbyshire farm shop Croots has everything you need.
For many it’s a fundamental part of festive catering – a treat to serve on Christmas night, or as a centre piece for a Boxing Day rolling buffet, perhaps?
Croots Farm Shop pork is supplied by Staffordshire-based Packington Pork, where the pigs are reared to the highest welfare standards.
Your guide to stress-free Christmas dining
This year will be Croots 15th Christmas and butchery manager Chris and his expert team will once again be on hand at the shop in Wirksworth Road, Duffield, to help take the stress out of your festive catering.
Plain and smoked gammon joints are available and can be ordered through Croots Farm Shop’s online shop.
To cook the perfect Christmas gammon boil the joint for roughly 45 minutes per kilo plus a further 20 minutes. Use water or a mix of water and cider/apple juice, ensuring there is enough liquid to cover the joint and remember to maintain a gentle simmer, rather than a raging boil, to keep the joint tender.
All the ingredients for perfect festive meals
For extra flavour, Chris recommends adding warm festive classics such as cloves, cinnamon, black pepper, mustard and coriander.
For the perfect glaze, you’ll need to boil and then roast your gammon. For best results, halve the boiling time (above) and finish off in the oven at around 180C for the remaining cooking time.
Before it goes in, score the fat and glaze with honey – Croots Farm Shop has a range of delicious local honeys including Derbyshire Honey – or drizzle over liquid from the pan and cover with foil. You might also wish to stud the joint with whole cloves for that extra Christmas touch.
Remove the foil for the final 20 minutes of cooking and leave the gammon to stand for at least 20 minutes before serving.
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