📝 About This Recipe
A cornerstone of the British cold larder, this pressed ham is a masterclass in traditional charcuterie, transforming a humble gammon joint into a refined, marble-textured delicacy. By slow-poaching the meat with aromatic botanicals and pressing it under weight as it cools, the natural collagens set into a savory jelly that binds the tender flakes of ham together. It offers a sophisticated balance of salty, sweet, and spiced notes, making it the ultimate centerpiece for a high-noon luncheon or a gourmet picnic hamper.
🥗 Ingredients
The Meat
- 2 kg Unsmoked Gammon Joint (rolled and tied, soaked in cold water overnight to remove excess salt)
The Poaching Liquor
- 1 large Onion (peeled and halved)
- 1 large Carrot (roughly chopped)
- 2 pieces Celery Stalk (roughly chopped)
- 3 Bay Leaves (fresh or dried)
- 1 tablespoon Black Peppercorns (whole)
- 4 Cloves (whole)
- 100 ml Cider Vinegar (adds a subtle brightness to the meat)
- 2 tablespoons Dark Brown Sugar
The Binding and Seasoning
- 1 large bunch Fresh Flat-Leaf Parsley (finely chopped)
- 1/2 teaspoon Ground Mace (essential for traditional British flavor)
- 1 sachet Gelatine Powder (approx 12g, used to ensure a firm set)
- 300 ml Reserved Poaching Liquid (strained and clarified)
👨🍳 Instructions
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1
Drain the pre-soaked gammon and place it into a large, heavy-bottomed stockpot. Cover the meat with fresh cold water.
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2
Add the onion, carrot, celery, bay leaves, peppercorns, cloves, cider vinegar, and brown sugar to the pot. Bring the liquid to a gentle boil.
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3
Once boiling, reduce the heat to a very low simmer. Skim off any grey foam that rises to the surface with a slotted spoon to keep the liquor clear.
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4
Simmer the ham gently for approximately 2.5 to 3 hours, or until the meat is tender and starts to pull away from the bone (if applicable). A meat thermometer should read 75°C (167°F).
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5
Remove the pot from the heat and allow the ham to cool slightly in its own liquid for 30 minutes; this keeps the meat succulent.
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6
Lift the ham out onto a clean board. Strain the poaching liquid through a fine-mesh sieve or muslin cloth into a clean pan. Boil this liquid rapidly until reduced by half to concentrate the flavor.
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7
While the liquid reduces, remove any skin and excess fat from the warm ham. Shred the meat into bite-sized chunks or flakes using two forks, ensuring a mix of textures.
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8
In a small bowl, bloom the gelatine in a little cold water, then whisk it into 300ml of the hot, reduced poaching liquid until dissolved. Stir in the ground mace.
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9
Line a 900g (2lb) loaf tin or a terrine mold with a double layer of cling film, leaving plenty of overhanging edges.
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10
Toss the shredded ham with the chopped parsley in a large bowl, then pack the mixture firmly into the prepared tin.
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11
Slowly pour the gelatine-enriched liquid over the ham, tapping the tin on the counter to ensure the liquid penetrates all the crevices.
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12
Fold the overhanging cling film over the top. Place a piece of stiff cardboard (cut to fit the inside of the tin) or a second loaf tin on top of the ham.
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13
Place heavy weights (such as 2-3 large food cans or a clean brick) on top to press the meat down. Refrigerate for at least 12 hours, preferably 24.
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14
To serve, remove the weights, lift the ham out using the cling film, and slice into thick, elegant slabs with a very sharp knife.
💡 Chef's Tips
Soaking the gammon overnight is crucial to prevent the final dish from being overly salty. Do not let the poaching liquid boil vigorously; a gentle 'smile' on the surface of the water ensures the meat remains tender rather than stringy. For a clearer jelly, strain the poaching liquid through a coffee filter or several layers of cheesecloth. If you prefer a spicier kick, add a teaspoon of English mustard powder to the shredded meat before pressing. Ensure the ham is still slightly warm when you press it, as this helps the natural proteins and added gelatine bond effectively.
🍽️ Serving Suggestions
Serve with a generous dollop of sharp English Piccalilli or Wholegrain Mustard. Pairs beautifully with a crisp, acidic White Wine like a Chablis or a dry British Cider. Accompany with pickled onions and crusty sourdough bread for a traditional Ploughman’s lunch. Serve alongside a fresh watercress and radish salad to cut through the richness of the meat. Perfect as a sandwich filler with thin slices of cucumber and a touch of salted butter.