How to cook Ripon Cathedral Extra Cured Half Gammon

Roast:

1. Remove the joint from the chiller & rinse in cold running water for a few minutes then pat dry.
2. Preheat your oven to 160°C for fan assisted or 180°C for ovens without a fan (gas 4).
3. Make a trivet by roughly chopping equal amounts of onion, carrot and celery plus a cooking apple cut into wedges, a bay leaf, sprig of thyme and a few black peppercorns.
4. Place the gammon fat side up onto the trivet, cover with foil & roast for 30 minutes per 500g plus additional 20 minutes removing the foil for the final 30 minutes cooking.
5. Leave to rest for 30 minutes in a warm place before carving.

Poach:

1. Weigh your gammon then simply cover your gammon joint with your chosen liquid, spices & aromatic vegetables, bring it to the boil and allow to simmer.
2. Simmer gently for 20 minutes then an additional 20 minutes per 500g until tender & easily pierced with a skewer.
3. Allow to cool in the cooking broth before carving or chill.

Serving Suggestions:

All butter mash potatoes, parsley sauce & garden peas.