Know what’s on your plate
Gammon
Calories & nutrition facts
boiled, deboned
Nutrition facts
Per 100 g% DV- Calories 127 kcal —
- Protein 18 g 37%
- Carbohydrate 2.2 g 1%
- Fat 5 g 6%
- Saturated fat 1.7 g 9%
- Fibre 0.1 g 0%
- Sugars 1.2 g —
Similar foods
Questions about Gammon
What is the difference between gammon and ham?
Gammon is pork from the hind leg that has been cured but is usually sold uncooked; once it has been cooked, it is called ham. A gammon joint therefore needs cooking before you slice it for a cold meat platter.
Do you need to soak gammon before cooking it?
Usually not: many gammon joints are cured to be cooked without soaking. If the instructions recommend soaking, or you know the joint is particularly salty, cover it with cold water in the fridge for a few hours, changing the water once.
How do you cook a gammon joint so it stays tender?
Simmer it gently rather than letting it boil hard, then roast it if you want a browned glaze. Cook until the centre reaches 75 °C; rest it before carving so the slices hold together.
Can you eat gammon cold?
Yes, once it has been thoroughly cooked and cooled. Slice it for sandwiches, salads or a cold meat platter, and keep it refrigerated between servings.
How long does cooked gammon keep in the fridge?
Cool it promptly, wrap it or put it in a covered container, and use it within two days. Freeze portions you will not eat in that time.
What goes well with gammon?
Serve cooked gammon with mustard, pickles or chutney; it also works with eggs and chips, or with pineapple in a gammon steak dish. For a cold meal, pair sliced gammon with potato salad or leafy salad.
Source: NEVO (Netherlands) 1777 · per 100 g · carbohydrate per EU label, fibre excluded
