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I have 3 Gammon types for you to choose from:
1) Whole Gammon that's basically a whole leg or Shoulder joint on the Bone (my favourite)
2) Boned joints for easy carving of the cooked joint get your butcher to remove the bone
2) Half joints pre-prepared from the supermarket
Please adapt your cooking method for the outcome you require e.g. Hot Cooked Ham: Baked Ham/Gammon: Cold Coated Ham.
If its a green joint (uncured) then soak it overnight in cold fresh water fully submerged, making sure the soaking container is leak-proof and scrupulously clean. Some Chef's tell you that the new curing methods of today do away with the need for soaking a gammon joint. However in my humble opinion the soaking process is still valid to remove any excess salt granulation, to help further tenderise the joint and it also reduces the cooking time needed. Remember to cover the soaking joint with a lid to deter flies or insects.
Next day: discard the water and carefully rinse the joint, score it with a very sharp knife going in to the joint evenly (cuts should be about half a centimetre deep) criss-crossed so that it looks a bit like a chess board (without the black squares). Boil it completely submerged in water boiled from the kettle. (watch out if you need to fill the kettle twice, I always get caught by the steam from the first boil as I refill at the tap).doh! The gammon joint will need boiling for 15 minutes for every pound in weight so if it’s a 6lb piece it will need one and a half hours. Bring it to the boil vigourously and then skim of any residues in the water. Make sure the joint is covered and adjust the heat so that the water is just simmering (not bubbling agressively).
When it has had the cooking time, drain off the water and allow it to cool. The gammon joint skin should have shrunk somewhat and be sporting a layer of prominent fatty squares caused by the scoring and shrinkage process. With a very sharp knife slice off just the skin layer leaving the outer fat for further attention.
For Cold Ham: If you require the gammon as a Ham Dish you can slightly cool it then cover the skinless surface with toasted breadcrumbs and serve it cold with a salad, tomatoes Jacket potato or Lemon Cous cous. Crispy Coated Version:Carving Cooked Gammon On the Bone:
At the knuckle end cut out a triangular section of cooked meat. This will leave you the opportunity to carve along the bone alternative sides of the joint. Hold the knife at an oblique angle and take a slice from each side alternatively either side of the bone untill all the meat is carved
The remaining bone can be boiled in stock with bay leaf, carrots and some chopped onion, strain and keep for use in a pea and Ham Soup