Baked Sugar-Glazed Gammon


(serves 10 -12 people)

1 gammon, approximately  2.5kg – 3 kg (6lb - 7lb)

1 tablespoon Dijon mustard

1 heaped tablespoon Demerara sugar

Approximately 12 whole cloves

Large baking foil to wrap

Cooking Instructions:


Pre-heat the oven to 160◦ C, gas mark 3


To parcel the gammon in foil, tear two large pieces of foil from the roll and arrange one lengthways and the other widthways over your roasting tin, which should be large enough to accommodate the gammon.  Place the gammon in the centre and bring the widthways piece of foil up first and seal the two ends together by folding over to form a kind of pleat.  Do this loosely so there is room for air to circulate around the gammon.  Next bring the lengthways pieces up at each end and tuck these all round to seal the parcel.


Place in the centre of the pre-heated oven and bake for 20 minutes per pound – that is 2 hours for a 6lb gammon , or 2 hours 20 minutes for a 7lb gammon.


At about 30 minutes before the end of the cooking time, remove the gammon and turn up the heat to  220◦ C, gas mark 7.  Open the foil and transfer the gammon to a plate on a work surface.  Drain off all the juices and reserve these in a bowl; the fat will solidify and can the used for frying if desired.


*If your gammon had a rind or skin when you bought it, peel it off now entirely.   However, if it came ready trimmed, as a ready-trimmed NI Assured Gammon, this has been done for you already! So go on to the next step.


Next score the fat with criss-cross cuts making a diamond pattern.   Stud a clove into the centre of each diamond.   Next, smother the mustard all over using a palette knife or something similar to spread it evenly.   Finally, sprinkle the sugar all over and press it in with your hands.  Return the gammon to the tin and bake for the final 30 minutes or until it is a glazed, deep golden colour.


Keep an eye on it during this final 30 minutes as ovens can vary and you want it a dark mahogany- gold colour, not burnt!


If the gammon is to be served hot, leave it to rest for about 25 minutes before carving.  If you want to serve it cold, leave it to cool slowly overnight.


For a larger gammon joint, for example 12 lb, just double the quantities and calculate the cooking time in the same way, allowing 20 minutes per pound and glaze during the last 30 minutes.


Cumberland or Apple are good sauces to use as an accompaniment.  Emjoy!

Pan Fried Northern Ireland Pork Chop and Bacon Lyonnaise Potatoes

with buttered broccoli and mustard & beer cream sauce


4 larder trimmed Northern Ireland pork cutlets (120g each)

240g parboiled potatoes (sliced)

100g sliced onions

30g butter

1 clove crushed garlic

14ml vegetable oil

200g broccoli fleurettes

10g pine nuts

50g diced shallots

Crispy bacon bits

Salt and pepper


Beer & Mustard Sauce

Beer & Mustard sauce

125ml lager / pilsner

50g sliced shallots

1 clove of crushed garlic

15g wholegrain mustard

salt and pepper

Cooking Instructions:


Check the larder trimmed chops and scrape the bones if necessary.


Lightly brush with oil, season and place on a griddle pan colour on both sides.


Place pork chops on a baking sheet and set to cook in a moderate to hot oven gas mark 6-7 / 180C for 15 minutes or when the juices run clear and the meat is cooked to the bone.


Toss off the broccoli with a little butter and pine nuts.  Season with salt and pepper.


Sauté the parboiled sliced potatoes in butter with a little oil until golden brown and cooked through add the onions and the bacon bits and season.


De-glaze the pan with the beer.


Serving Suggestion:

Place the piping hot chops to one side of the plate with the sautéed bacon lyonnaise and buttered broccoli beside, pour on the delicious creamy beer and mustard sauce – ahh perfect!


Slow Roasted Belly of Northern Ireland Pork and Saute Savoy Cabbage

with butter bean & bacon mash and balsamic syrup


1kg of Northern Ireland belly of pork

20g rubbed thyme leaves

25g rock salt

3 small cloves of garlic crushed


Butter Bean Mash

320g cooked mashed potatoes

50g butter beans

50g crispy streaky bacon bits

salt and pepper


Balsamic Syrup

125ml balsamic vinegar

125g Demerara sugar


Sautéed Cabbage

125g savoy cabbage (finely shredded)

25g butter

10ml vinegar

salt and pepper

Cooking Instructions:


Place the Northern Ireland pork belly, crackling side down, in a deep roasting tray.


Rub with the herbs and salt, turn over, crackling side up.  Leave the crackling exposed, cover with a double wrap of foil.


Slow roast at 140C / gas mark 5 for 3 hours and then turn down to 130C / gas mark 4 for a further hour 3 hours.


When the piece is completely cooked and just about falling apart, remove and chill quickly.


Lay the piece flat on a clean tray and press with another tray on top and chill in the refrigerator overnight to set.


When ready to eat cut in large equal parts of 100g each and fry on each side until golden brown place in the oven to reheat the centre.


To make the Butter Bean and Bacon mash:  mix all the mash ingredients together.  Leave to one side and reheat when ready to serve.


To make the Balsamic syrup:  boil the ingredients together for 20 minutes until a sticky syrup.


To make the sauteed Savoy Cabbage:  toss together all the cabbage ingredients and season.


Serving Suggestion:

Place the reheated Butter Bean mash in the centre of a plate, top with the piping hot pork belly, drizzle with balsamic syrup and serve with sautéed savoy cabbage.



Pork and Bacon Stove-top Stew

with Crispy Bacon and Onion Bruschetta


Pork and Bacon Stew

500g Northern Ireland Pork (cubed shoulder, leg or loin)

2 tbsp Flour

Salt and Black Pepper

Cayenne Pepper

2 tbsp Butter

3 Carrots (peeled and sliced)

2 Garlic Cloves (crushed)

1 Leek (sliced)

1 large Onion (diced)

½ Cup Dry White Wine

500ml Pork or Veg Stock

250g Potatoes (cubed)

1 tbsp Mixed Herbs


Bacon and Onion Bruschetta

100g Northern Ireland Bacon (chopped)

1 small Onion (finely chopped)

Chopped Parsley

4 slices of Garlic Bread

Cooking Instructions:


Mix the flour with the salt, pepper and cayenne.  Add the cubed pork and toss in the flour until well coated.


In a large thick-bottomed pan, melt the butter and brown the pork.  Remove the meat and keep to one side.


Sauté the carrots, garlic, leeks and onions in the same pan until browned around the edges.


Add the wine and the stock to deglaze the pan.  Return the browned pork to the pan together with the potatoes and mixed herbs.


Bring to the boil, then lower the heat, cover the simmer for 35 minutes, until the pork, potatoes and carrots are tender.


Serving Suggestion:

Gently warm the Crispy Bacon and Onion Bruschetta and serve a slice with each bowl of piping hot stew.  A new take of an old favourite!



Roast Loin of Pork

With gravy & apple rings


1 x 3lb (1.3kg) piece of pork with crackling

3 Level tbsp. fresh breadcrumbs

 1 Heaped tsp whole peer corns

1 Heaped tsps. Dried sage

3 Level tsps. Dijon mustard




A little plain flour, 275 ml (10fl0z) dry cider


3 Small Cox’s apples

1 0z (25g) butter

Cooking Instructions:


Preheat oven to gas mark 7 / 425F / 220C


Score skin of pork with sharp knife, and then remove the skin with about half a layer of fat underneath.  (In one piece if possible).  Place this on a shallow baking tray, sprinkle generously with salt then put it on the highest shelf of the over for 15-20mins until it is a very crisp & crunchy piece of crackling.


Remove from oven + drain off the fat into a bowl.


Place breadcrumbs in a mixing bowl, crush the peppercorns with a pestle + mortar +add them to the breadcrumbs together with sage and a half tea spoon salt.


Spread the mustard over the layer of fat on the pork, and then press the breadcrumb mixture firmly all over making sure that is well coated.

Transfer the joint to a roasting tin and place a square of foil lightly on top.


Place the meat on a high shelf in the oven.  Reduce the heat to 190C / gas mark 5 / 375F and roast the pork for about 2 hours, basting occasionally, and removing the foil for the last 30 minutes.


When the pork is cooked, remove from the tin & leave it in a warm place to relax, then spoon off the fat from the roasting tin. Sprinkling a little flour into the juices and make some gravy with the cider.


To garnish: core the apples – do not peel, - cut into rings and fry gently in butter fill tender.


Serve the pork cut into slices with some gravy, crackling + apple rings.


Accompany it with potatoes & green vegetable.




© Ulster Pork & Bacon Forum