Slow Cooked Pork Gammon

For a Delicious dinner for any occasion or even for a Sunday family meal the Pork Gammon won't disappoint you.

Preparation Time: 30'	Cooking Time: 150'	Serves: 4 portions

Ingredients

• 1 pork gammon with 1.8-2 kg skin
• salt
• pepper
• 350 ml. beer
• 3-5 cloves of garlic
• 4-6 bay leaves
• 1 onion cut in half
• 1 tbsp. rosemary

For the potatoes

• 10 potatoes
• fresh herbs
• 1/3 cup olive oil
• 2 tbsp. mustard
• salt
• pepper

Method

• Remove the gammon from the refrigerator a few hours (2-6) before cooking. Carve the skin of the plait with a very sharp knife, taking care not to go deep and cut the meat itself. Smear the skin well with salt, almost as if you were massaging the pork for 3-4 minutes so that the salt penetrates all the cut points and comes in contact with fat and meat. Leave it with the salt for 40 'in your kitchen. In the meantime, preheat the oven to 180ºC (or at a lower temperature than 120º-160ºC if you choose slower cooking). Cut the onion in two or four and the garlic cloves. In a small bowl that evenly holds the stalk standing, place the stalk in the centre like a pyramid, pour in all the ingredients and then the beer to form the base.
• Moisturizing element in the cooking process keeping the meat juicy and flavouring it along the way. Do not pour the beer over the meat, because it will carry away the garlic and salt and pepper that we want to keep in the folds. There is enough fat to keep the meat moist during baking, so the beer on it will not add anything.
• You'd roughly expect it to be ready at 180ºC at 2:15 ', but, safe driver is the internal temperature to reach 80ºC and not the time. When the indoor temperature exceeds 80ºC, it is certain that the interior is fully cooked, so you take the gammon out of the oven. If it does not have a skin, the process ends here. If it has skin, raise the oven to 260ºC. You will notice that the skin has been 'cooked' to a great extent, but it is clearly chewy and therefore impossible to eat in this form.
• Put all the ingredients for the potatoes in a pan and mix. Cover the pan and bake at 180 degrees for 40 minutes. Open and pour all the juice from the gammon on the potatoes and place it on top of the pan with the potatoes. Continue baking.
• With a spoon and/or brush you take the beer that is in our utensil together with the herbs and smear well the skin and the whole gammon, so that it goes wet everywhere in the crevices and under the folds of the skin, to better complete the final phase where we will seek to make the skin crisp.
• Because having liquid, the abrupt heating will create more bubbles than water vapour and so the skin will stretch and cook perfectly.
• Finally, transfer the gammon on a grill with the pan underneath so that its skin is fully exposed to the high heat and there is a pan underneath to collect any liquids that will drip. When the oven reaches 260ºC, quickly put the gammon back in, so that there are no large heat losses.
• Leave it for about 10 minutes until the skin is puffy and visibly crispy. Remove the bun from the oven and leave it on a cutting surface for at least 10 minutes before serving at the table to balance and re-integrate back into its tissues. , all liquids that have come out of them during cooking.

Pair it with...

The Devil Wears Prada