Irish Gammon Recipes

Gammon vs ham

The two words overlap, which causes confusion. In Ireland and the UK, gammon usually means the hind leg of a pig that has been cured like bacon (salted, and sometimes smoked) and sold raw. You cook it yourself, typically by boiling or simmering, then often glazing and roasting. Ham generally refers to the same cut once it has been cooked, or to cured leg meat sold ready to eat. Shops do not always apply the terms consistently, so check the label for cooking instructions.

One Irish chef describes Irish ham as brined in liquid and then smoked over peat or juniper, rather than dry-cured, which gives a milder, less salty result than some other styles. Not every product is made that way, so treat it as one example rather than a rule.

Gammon and cabbage is also tied to Irish tradition more broadly. Bacon and cabbage is a classic family meal, and it features in historic New Year’s feasts too; see Irish New Year’s foods.

Boiled and glazed gammon

This is the standard approach and works for both a Sunday dinner and the Christmas table, alongside a roast bird (see our Irish turkey recipes). Glazed ham is a festive centrepiece in other cuisines too, for example on the Christmas table in Jamaican holiday food.

Ingredients

• 1 gammon joint, around 2 kg (follow the weight and soaking advice on the packet)
• 1 onion and 1 carrot, roughly chopped
• 1 bay leaf and a few black peppercorns
• Cloves for studding (optional)

Method

1. Check the packaging. Some joints need soaking in cold water for several hours or overnight to draw out salt. If you are unsure, ask your butcher.
2. Put the gammon in a large pot and cover with cold water. A common farm-shop method is to bring it to the boil for a few minutes, then discard the water and refill with fresh cold water. This reduces saltiness.
3. Add the onion, carrot, bay leaf and peppercorns. Bring to a gentle simmer, never a hard boil, and cook according to the packet, typically around 20-30 minutes per 450g (1 lb) plus an extra 20-30 minutes.
4. Check with a thermometer. A core temperature of at least 70-75°C is usually advised, and the meat should be piping hot with no pink. Follow the guidance for your joint.
5. Lift out the gammon and let it cool a little. Peel off the rind with a knife, leaving a thin layer of fat. Score the fat in a diamond pattern.
6. Spread over a glaze (see below), set in a roasting tin and roast at around 200°C for a short time, roughly 15-25 minutes, until the glaze is sticky and caramelised. Watch closely, because sugar burns quickly.
7. Rest for 15 minutes before carving.

The cooking liquid can be salty, so avoid using it for gravy unless you taste it first, though it often makes a good base for soup after dilution.

Glaze ideas

• Marmalade, mustard and sugar. A traditional-style mix of equal parts muscovado sugar, dry mustard powder and marmalade, with a splash of whiskey if you like.
• Guinness and brown sugar. Simmer stout with brown sugar until syrupy and brush it on repeatedly while roasting. It gives a deep, malty finish.
• Honey and wholegrain mustard. Simple and easy to adjust to taste.
• Cider and apple. Reduced apple juice or cider with a spoonful of mustard suits pork well.

Studding the scored fat with a few cloves is optional and looks traditional.

Gammon steak with whiskey sauce

For a quick supper, a gammon steak (also sold as ham steak) cooks in minutes.

1. Pat the steak dry and snip the edge of the fat so it does not curl.
2. Pan-fry in a little butter for a few minutes each side until cooked through and lightly browned. Check the packet for timing.
3. Remove the steak and keep it warm. In the same pan, soften a chopped onion in butter, stir in a teaspoon of flour, a spoonful of brown sugar and a small splash of whiskey, then add water or stock to make a sauce. Simmer for a few minutes.
4. Pour over the steak. Swap the whiskey for apple cider or a little Dijon mustard if you prefer to avoid alcohol.

Serve with mashed potatoes or champ, a fried egg, and peas or cabbage.

Slow cooker vs oven vs hob

• Hob (simmering). The classic method and gives good control. Needs a big pot.
• Oven. Best for finishing, glazing and a crisp, sticky top. Some cooks wrap the joint in foil with liquid and bake it.
• Slow cooker. Convenient and gentle, with a tender result, if the joint fits and you follow the appliance’s instructions. Glaze and finish in the oven for colour.

None is “best” for everyone. For a festive centrepiece, simmer or slow cook first, then glaze and roast. For a weeknight, use the steak and pan.

Serving

Hot gammon goes well with parsley sauce, cabbage, boiled or mashed potatoes and carrots. Cold, it is excellent in sandwiches with chutney or mustard. Wrap leftovers well, refrigerate them and use within a few days.

FAQ

What is the difference between ham and gammon?

Gammon is usually the raw, cured hind leg of pork that you cook yourself. Ham is typically the cooked version or a ready-to-eat cured leg.

What is the best way to cook gammon?

Simmering gently, then glazing and finishing in a hot oven, is the most common method and gives moist meat with a sticky top.

What are the ingredients in Irish gammon stew?

There is no single standard recipe. Versions typically combine gammon or bacon with potatoes, onions, carrots and sometimes cabbage or leeks, simmered in stock. Irish coddle is a similar dish made with bacon and sausages.

Is gammon better in the oven or slow cooker?

The slow cooker gives tender results with little effort, while the oven gives a better glaze. Many people use both: slow cook, then glaze in the oven.