What to do with a Gammon Joint

meanmarie

Gailey...think that you probably have some salt 'scum' for want of a better word. I would never put ham or bacon in hot water to boil, usually cover it with cold water, bring to boil, discard water and recover with cold water and cook from there. Salt would be another 'nono' as it is already salted. When cooked I would leave it to cool in cooking water, putting in fridge overnight.

Scrape off white stuff, take off all fat and slice thinly....not sure if it will be much cheaper than sliced ham you buy, but taste will be wonderful. Good luck with slicing!

Marie

gailey_2

Oh dear never done before followed instuctions given.
Hoping it be tasty once done as proper ham costs fortune and hate cheapy reformed ham.

scaredy_cat

i cook ham by putting in a pan of cold water with a onion in quarters and a few peppercorns. Bring to the boil, simmer for 1/2 the cooking time, skimming off any froth which appears. After simmerimg, i take out, carefully remove the skin, leaving a nice layer of fat which i score diagonaly into diamonds, then i make a glaze (honey and mustard) which is brushed over then bake for the remaining cooking time.

The white mushy bits of ham, you may be able to bake in the oven to dry them a bit and use in a soup or make a onion & ham suet pudding.

zippychick

Hi Gailey:)

do you have a slow cooker? There are quite a few threads which should help you. You will be here all day reading!:rotfl:

What do to with a gammon joint?

Cooking a gammon joint in the slow cooker

Gammon and coke

Exciting things with gammon?

gammon stock?

Leftover gammon

Salty gammon joint?

gravy/sauce to go with gammon?

Difference between gammon and ham?

Ham economics is an interesting read

Ham questions

I'll merge this later - i hope one of these threads help

thanks
Zip

gailey_2

I dont have a slow cooker.

well i cut off the white bits and still quite abit of ham thats resting in fridge tastes nice.

Might try something fancier if do it again.

How long does it last in fridge as dont have cell by date.

Can you freeze ham as when you buy packets they say no.

Was hoping might last couple of weeks.

will do cheese and ham quiches
chese and ham omlettes
ham sandwiches.

zippychick

Yes you can freeze it and it should be ok in the fridge for - well i would normaly say 5 days but in this weather it is hard to tell. I freeze it in chunks and use to top pizzas, fried rice , toasties etc. Mmm! Keep out what you will use in three days and freeze the rest. You could always freeze some in gravy - dinner for another night

zippychick

Sandwich meat is another thread which has just popped into my head!

albacookie

I have a gammon joint that I plan to slow cook with some cider at the weekend, I was going to finish it off in the oven with some honey to glaze it.

Would you recommend covering it with foil in the oven? Or just leave it uncovered?

Don't want it to end up dry and horrible!

kinkyjinks

albacookie wrote: »

I have a gammon joint that I plan to slow cook with some cider at the weekend, I was going to finish it off in the oven with some honey to glaze it.

Would you recommend covering it with foil in the oven? Or just leave it uncovered?

Don't want it to end up dry and horrible!

I would (and do) cook mine in the slow cooker, dab off as much of the surface moisture as I can with a clean tea towel, score the top surface and glaze it. Bang in the oven uncovered for about 20 minutes. I'd probably add a little of the cooking liquer from the slow cooker as well so the inside of the oven is still moist and baste halfway through.

zippychick

I'll merge this with the main gammon thread later

Hm ham glaze may also help
thanks
Zip