Oyster Gammon Joints are a cut of gammon. They are one of the old-fashioned names that seem to have been lost amongst the generalisation of our bacon industry today. As the popularity of the supermarkets has grown -this joint is not seen on the shelves of supermarkets. Instead, it’s usually reformed in their hams.
We produce a range of oyster gammon joints that only differ by weight and price. All our joints are individually trimmed and netted to keep a good shape and packed ready to cook. There is no need to soak overnight as they have not been immersed in brine for days on end!
Oyster gammon joints have a characteristic shape which makes them very easy to carve hot or cold.
How to carve an Oyster Gammon Joint?
To carve an oyster joint, start with the rind up and slice across the grain.
How to Cook an Oyster Gammon Joint
As an all-around versatile joint, it can be roasted depending on which size you choose, or boiled.
Cooking Time Roasting Oyster Gammon Joints
Roast in a pre-heated oven for approximately 30 minutes per 1/2 kg plus 30 minutes at 180C/350F or Gas Mark 4/5
Place into a roasting tin and cover with foil and roast for your calculated time. Remove the foil for the last 15 minutes before the end just to crisp the rind.
As a guide you want the juices to run clear – and that is ‘run’, do not overcook. If you do the juices won’t run and you will have lost all of the flavours and moisture from within.
Better still when you remove the foil remove the netting as well. Scissors are best as it is elasticated and you don’t want to splash.
To finish there are two options:
Allow the surface of the joint to cool and carefully remove the rind, score the fat underneath as a lattice pattern, put cloves in the middle of the diamonds and return to the oven for the remainder of your cooking time plus 10 minutes.
Or leave the rind on and add a glaze
How to glaze an Oyster Gammon Joint
Orange and Apricot Glaze
Heat 8 tbsp freshly squeezed orange juice,6 tbsp apricot jam and a good pinch of ground ginger and the zest of half an orange in a saucepan for 5 mins and then spoon gently over the joint before returning to the oven.
Tropical Glaze
For a tropical hint, mix 3 tbsp of Mexican marmalade, 4 tbsp mango chutney with the zest of ½ lime and the juice and brush it all onto the joint before returning to the oven.
Red Berry Glaze
Red berries glaze looks and taste lovely. Try mixing 4 tbsp mixed berry jam, whatever your personal choice, with a small (1.5cm) root ginger, peeled and grated. Heat in a small saucepan and glaze.
Boiling Oyster Joints
Cook by boiling in a large pan of water for 20 minutes per 1/2 kg plus 20 minutes.
Place joint in a large pan and cover with cold water. Slowly bring to the boil and simmer for your calculated cooking time, don’t allow the pan to boil dry. Try adding cloves, peppercorns and bay leaves or orange zest for additional flavours.
You can then allow the surface to cool and add a glaze as above. Then place in the oven for 15 mins at 180C/350F or Gas mark gas 4/5. Alternatively, serve with homemade white or parsley sauce or chill and serve as a superb home cooked ham joint.
Oyster Joint Steaks for BBQs
Instead of roasting or boiling your oyster joint, you can cut it raw. As a raw joint try cutting into steaks across the grain. This will give you gammon steaks cut from the rump. These have good levels of fat, outstanding flavour and are very tender. Great for the BBQ!
