How To Do It
It’s all about the prep work on this braai. Not only from your side but also the butcher’s side. So be sure to ask him how they cured the gammon, so you know how long to soak or boil this gammon prior to cooking it home. And no, gammon isn’t only reserved for Christmas lunches, best served all year round, with mates. Create your own occasion.
I soaked this neck gammon for 12 hours, covered, in the fridge. This process assists in removing the saltiness that has come from the curing process. Remove from water, pat dry with the kitchen towel and ensure it reaches room temp before your braai.
There are several ways to prep and cook a gammon. Brad, the farm owner and supplier of my pork, The Flying Pig, does an amazing neck gammon in his Pizza oven. I decided to give it a slow go on the rotisserie. Using my Meatermade thermometer, I set the internal temp target to 64% – Medium well.
For the glaze I mixed all my ingredients, heated it up and based my gammon every 20minutes. Make sure you have a decent sized drip tray to catch all those amazing drippings. Another great trick is to add your veggies to the dripping tray. The flavours the meat drippings and glazing pass on to the veggies is insane.
Once internal target temperature was reached, I rested the gammon for a good 30minutes before carving and serving it. Another winner in the MeatRanger boma.