Please HELP!! I know this is thick...but

Steph998

Sorry....I posted this on the Gammon thread but no one was reading it....

I have just boiled an Asda Gammon, with the intention of roasting it in the oven with a glaze for the last 30 mins.

One of the recipes on here calls for taking off the skin before you roast it.

This bit has no 'skin', but a big bit of fat and rind round it, covered in thick plastic. It said to keep the plastic on when you boiled it.

Do I take off the fat and the plastic wrap that was holding it all together before I put the glaze on and roast it?? Or will it fall apart?
:rotfl:

MRSMCAWBER

Hi there

Not thick at all..
Now it is boiled take off the wrapper, and if the fat is very thick I trim some off -then slash what is left on (so the glaze can soak in) and cover with your glaze and bake -It shouldn't drop to bits

Steph998

Ahhhhh....fabulous thanks Mrs Mcawber! I had visions of it 'unrolling' in the roaster, and being unable to carve it. I have done plenty of roasts before....but never seen one with this plastic support on it! Must be a new thing...or maybe my usual butcher just doesnt' use them.

Thank you so much for taking the time to answer
x

thriftlady_2

The rind is the skin. Slice this off with a knife and chuck it. Score the fat in a pretty diamond pattern (well I always do), smear it with a mixture of something sweet (marmalade/honey/crab aplled jelly/brown sugar) and some mustard.

Bake for half an hour.

Steph998

Thanks all

It turned out absolutely fabulous....four hard working men demolished it and left none for me!