Recipe for boiled gammon
Boiled ham is a true classic that belongs on many traditional tables – from Christmas lunches and menus to typical buffet tables. As often is the case with classics, there are divided opinions on how this dish should be prepared – and especially on what should be served as a side dish. In Southern Jutland, there is a tradition of serving boiled ham with creamed kale and caramelized potatoes. This dish is commonly found on New Year’s Eve but just as easily on a day when the family is gathered. If you’re not in the mood for creamed kale, it can easily be replaced with a fresh salad. Enjoy and bon appétit!If you are looking for new inspiration in your daily life, try a meal kit from our sponsor Hello Fresh. Get a discount of 1199 DKK on the first 5 meal kits by clicking on this link or using the discount code: “gastrofun1199”:
Ingredients
- 1 kg Boiled Ham
- Water
Instructions
- Generally, it doesn’t make much of a difference whether you keep the net on or not during boiling.
- I always keep it on when preparing my gammon.
- Place the meat in a large pot and add water.
- The meat should just be covered with water. You don’t need to salt the water, as the meat is already salted.
- Let it boil over lower heat - so it doesn’t reach a rolling boil.
- After 45 minutes, remove the pot from the heat (or turn it off) and let the meat continue cooking in the water.
- I usually let it sit for 30 minutes, but if I’m pressed for time, 15 minutes is sufficient.
- Then take out the meat and place it on a chopping board.
- Let it rest for another 5 minutes.
- Then remove the net and cut it into slices about 1 cm thick.
- Enjoy your meal.