Ingredients

• Gammon Joint
• Black Pepper
• Onion Granules
• Garlic Granules
• Salt

Method

1. Take your gammon out the fridge and out the packaging and let it rest for a while at room temperature before moving it to a dish for the oven (if you have a metal one that works best)
2. Put the oven on at 180c to heat up
3. Dab the gammon dry and add some black pepper, onion granules, garlic granules and salt and rub it all around it
4. Cover it in foil and place it into the oven for 30 minutes for every 450g (plus an additional 25 minutes)
5. For the last 30 minutes remove the foil and continue to cook
6. Take out and leave it to rest until largely cooled down before carving

Eating And Storage Tips

If you want to do an alternative to this supermarket bought piece of gammon then you could always get a slipper joint.

I usually carve it all up at once and put it back into the glass container that I cooked it in. If you used a metal one I would recommend moving it to something else instead as otherwise it can become a little metallic over the few days it will be sitting in there. I use the foil that I did when cooking the gammon to make sure I’m not wasteful and to keep the fridge cool air directly off the meat.

Mine lasted for four to five days and I probably wouldn’t recommend keeping it for longer than that. I used mine with breakfasts with eggs, lunches in sandwiches, dinners in a egg fried rice and so much more as well.