Gammon joint - how would you do it?
Posted: 16 Aug 2010, 09:43
I want to try a gammon joint and was wondering how best to bbq it.
Do I take the fat off, then treat it like an ordinary pork shoulder?
Does it need soaking first?
Will the smoke intensify the saltyness?
I like doing large gammon joints for larger parties as they look great, and I can let people carve their own slices as and when. I either boil or roast them and finish with a glaze.
Do I take the fat off, then treat it like an ordinary pork shoulder?
Does it need soaking first?
Will the smoke intensify the saltyness?
I like doing large gammon joints for larger parties as they look great, and I can let people carve their own slices as and when. I either boil or roast them and finish with a glaze.