Quick Questions on ANYTHING part 2. Please read first post for links to other threads

nickynoo08

Thanks sian - I'll have a sniff tomoro, hopefully it'll be ok.

billieboy_2

billieboy wrote: »

How far in advance can I do a gammon joint, ie boil and roast with a glazed topping?

Anyone please?:D

Pink.

Hi billieboy,

Gammon will normally keep for about a week if it's chilled quickly after cooking and stored well covered in the fridge. To reheat it's best sliced first and put into a covered dish or wrapped in tin foil with a little of the juices from cooking it added to keep it moist.

Pink

billieboy_2

Pink-winged wrote: »

Hi billieboy,

Gammon will normally keep for about a week if it's chilled quickly after cooking and stored well covered in the fridge. To reheat it's best sliced first and put into a covered dish or wrapped in tin foil with a little of the juices from cooking it added to keep it moist.

Pink

Thanks, that's what I needed. It's to have cold either on Christmas night (depending how late we have lunch) or Boxing Day, so I'll do it at the weekend:T . Was thinking of Delia's recipe unless anyone has any other nice ones?

Pink.

Delia's recipe is my favourite and the one I cook on Christmas Eve every year but a lot of Old Stylers like Nigella's gammon in coke recipe. Have a look at this thread for more info: Nigella - Ham - Coca Cola - Slow Cooker

Pink

princess_leia_3

I have got a huge ham (5.4kg) and we don't have a pan big enough to boil it in, so I was thinking of baking it, a recipe I found states to put water in the baking dish and the put ham on a trivet - do I need to keep it out of the liquid or is it ok to sit in a bit of water? I guess the water has a steaming effect so will keep the ham moist.

Has anyone else baked theirs?

I really did want to try Nigellas recipe (so might see if I can find a huge pan somewhere

morganlefay

I made some chicken stock last week (so its about 11 days old) its in a polythene jug in fridge and has a 1/2 inch layer of fat on top - would the fat have sealed it so it will keep or ought I to chuck it ? It was really tasty and delicious !

lizzie_dripping

I want to make some home made ice cream, the recipe asks for whole milk. Will it matter if I use semi skimmed?

Penelope_Penguin

morganlefay wrote: »

I made some chicken stock last week (so its about 11 days old) its in a polythene jug in fridge and has a 1/2 inch layer of fat on top - would the fat have sealed it so it will keep or ought I to chuck it ? It was really tasty and delicious !

Even I might be a bit suspicious about 11 day old stock. Try tasting it; if it still tastes fine, it probably is

Penny. x

Penelope_Penguin

lizzie_dripping wrote: »

I want to make some home made ice cream, the recipe asks for whole milk. Will it matter if I use semi skimmed?

Yes! You need a different recipe to use semi-skim milk (probably involving cream :T ).

Penny. x