You've boiled it, glazed it and roasted it. Now it needs carving well. The video shows a glazed gammon joint being sliced into thin, even slices with a long knife. Here's how to do the same at home.
Shop Boneless Gammon Joint 1kg
Before you carve
- Make sure it's cooked: the centre of the joint should reach at least 70°C.
- Rest the joint for 15 to 20 minutes, loosely covered with foil, so the juices settle and the slices hold together.
- Remove any string or netting. On a boneless joint, snip it once and pull it away.
- Use a long, sharp carving knife and a board with a groove to catch the juices. Steady the joint with a carving fork.
How to carve it
- Stand the joint so you're cutting across the grain, at right angles to the lines in the meat.
- Start at one end and use long, smooth strokes, letting the knife do the work rather than pressing down.
- Aim for slices about 5mm thick for a roast dinner, or thinner if you want sandwich ham.
- Carve only what you'll serve now. The rest stays juicier left in one piece.
Cooking times
For a 1kg boneless joint, simmer for 20 minutes per 450g plus 20 minutes, about an hour in total. Then glaze and roast at 200°C (180°C fan) for 15 to 20 minutes until sticky. Our guides on boiling gammon and cooking gammon in the oven have full timings.
Leftovers
Cool leftovers within two hours, wrap them well and keep them in the fridge for up to three days, or freeze sliced gammon in portions. Use it in sandwiches, pea and ham soup, carbonara, or with egg and chips.
