Place a cover over the pan to trap the heat. Tilt the cover so that some steam or air can escape the pan. The cover will keep the heat in the pan and ensure that the gammon is properly boiled throughout.
You can also use the cover to keep the gammon in the pan and drain the water. Tilt it so the gammon can’t fall out and leave the water drain out of the pan.
Small gammon is gammon between 200–400 grams (7. 1–14. 1 oz) in weight. Large gammon is anything above 700 grams (25 oz) in weight.
To store the gammon for another day, place it in the fridge in a container as soon as possible after your meal. Consume the gammon within 3 days of placing it in the fridge.
If you don’t have a few hours, boil the gammon for 30 minutes to get rid of the salt.
Add an onion, a lemon, and 1 tsp (10 g) of black pepper to enhance the taste of the gammon. Slowly bring the water to the boil after you’ve added the ingredients.
If the skin is still on your gammon, peel it off before placing it on a plate to be served.
If you want to keep your gammon for leftovers, place it in a fridge as soon as possible. Consume it within 3 days of placing it in the fridge.
