Joints of beef in the slow cooker

Happy_Girl_2

I have a small ham joint, has anyone cooked ham in the SC? I bought some honey and mustard glaze from M&S with my xmas order, should I just cover it in glaze and pop it in the slow cooker or seal it in the glaze first?

Pink.

Hi Happy Girl,

Ham is lovely cooked in the slow cooker, just make sure it's not in there too long as I've found gammon is one joint that can become overdone and too dry if left in the slow cooker for too long.

If I was you, I would cook the joint in the slow cooker then take it out, remove any skin and spoon over the glaze and finish it off in the oven until the glaze is beginning to caramelize. That way you will have the stock from the ham left to use for soup. I imagine you could spoon the glaze over the ham and leave it to cook in the slow cooker but as it's something I've never done I don't really feel qualified to advise you.

There is an earlier thread that may help though:

Cooking A Gammon Joint in the Slow Cooker

Pink

supermum48

Recently bought a slow cooker. Has anybody used packet mixes eg Colmans, Schwartz in the slow cooker. Some of them say slow cooker friendly, but do you use the same amount of liquid, and are there any other differences in method or ingredients?

gizmo111

I've used the mixes - I put some cornflour in to start thickening it as the ycome out very thin if you just follow instructions - chucked all sorts in with them - oxo red wine etc to add to flavour.

Queen-Bee_2

Hi all,

I'm still a relative newbie to the SC world. I've just bought a 0.5kg beef roasting joint (reduced!) and would like to know if it can be slung into the SC and if so, how long I should leave it in there for. Should I add anything??

Also, if I can do it like this, what will the texture and taste be like? Will it be just the same as if I'd done it in the oven?

Thanks!

BitterAndTwisted

Why would you want to cook a roasting-joint in the slow-cooker? Slow-cookers are brilliant at tenderising cheaper cuts of meat so is there a reason why you can't just roast it?

puddy

we cook beef joints in the slow cooker, my OH likes it but Im still practising at it. It seems over cooked to me but v tender. Dont do it too long, the stock is phenomenol when reduced with wine in in, but put the liquid over the top of the joint or you end up with 2 different textures.

with regard to the thing about cheaper joints, well we cant afford a 'good' roasting beef joint so I dont know what the stuff we buy would turn out like in the oven

Desperate_Housewife_2-2

I do this a lot, fry onions and garlic and seal the meat, put carrots in the sc then add the onions and meat, splash of wine, herbs s & p and wshire sauce if you have it and leave to cook. I like it with cabbage and mash.

Btw don't add water as somehow there is a water at the end which you can stir flour and water in towards the end to make a gravy.

rhubarbcottage

Hi, I've cooked our sunday beef in a slow cooker for about 6 months now.

- An hour before bed time I brown the joint in a frying pan then put it in the slow cooker.
- Next I put a little bit of water in the frying pan to get all the lovely flavours from it and add that liquid to the slow cooker.
- It cooks on high for an hour then on low overnight (from @11pm to 8am)

I use a little 1.8 litre slow cooker. In the morning I switch it off and drain all the liquid into another container.

The beef is delicious and I've cooked a whole range of cuts, not just the cheaper ones traditionally slow cooked.

It's so quick to get sunday lunch ready now, just the veg and yorkshire puds to do on the day.
The meat is carved and heated up in the gravy that's made from all the lovely juices.

It's made such a change to my Sundays. I can be out and about in the morning knowing the Sunday lunch will only
take twenty minutes to do.

I haven't had a single bad experience cooking a beef joint this way.


Give it a go.

Penny-Pincher!!

Last year we got a HUGE topside joint reduced to £2. I cooked in the big SC (no browning off etc)with water and 2 onions cut in half, 2 carrots and let it SC for 6-8hrs. I then let it cool, wrapped in foil and OH sliced it through slicer next day and had some for dinner and froze into 8 meals for the 3 of us. It was delish! I used the stock to make gravy and froze with the beef.

PP
xx