What to do with a Gammon Joint

albacookie

kinkyjinks wrote: »

I would (and do) cook mine in the slow cooker, dab of 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.

Thanks that sounds great.

meritaten

I usually cook a gammon joint in water for the recommended time. then heat up the oven take the gammon out and dry it a bit with kitchen towels, then drizzle over the honey (I also sprinkle on brown sugar or demarara as well for a crispier topping) then pop in a hot oven for ten minutes. watch carefully as it can burn very quickly and that tastes awful. when its nicely browned I take it out and rest it for ten minutes before trying to slice it. oh, I prefer this topping without the skin on the gammon btw, so i take that off before glazing it, but its up to you if you prefer skin on or off.

atro1

I see this thread not been used for a bit but---

Ihave a 5 kg. horseshoe gammon to cook today! I know not how. I look through this thread and delia's and nigela's and I am still none the wiser.
Do not boil for more than 1.5 hours it will go dry, or cook 20 mins per 500grms.
I do not want to be flash, I think it will be enough of a triumph to get it edible. I wish to boil for a bit then in the oven with honey and mustard on. Should it be clear honey or cloudy or does it matter? I do not have any Dijon mustard but I do have English, American and seeded mustard. Which is the best?
So if some kind soul could give me times for this would be truly grateful.
I am off to Sainsbury's at 6am, then Asda and then home to cook. My wife is over the moon she is working!!:rotfl:

Its done and its an unqualified success, I boiled it, emptied the water out of it then boiled it for 1-45 hours, I then added honey clear, about three tablespoons and two spoons of mustard. Roasted it for 45 mins. took foil off, basted and then returned to oven for 10 mins. Even hot it is gorgeous!
Now damn daughter will not leave it alone!!!!

uolypool

Good morning all.Having Gammon sometime this evening and am looking for a nice glaze for it.Originally I was going to do gammon in coke in the sc but its too big a piece, so am baking it in the oven.Any suggestions please:)

Pink.

Hi uolypool,

I boil the gammon and about half an hour before then end of cooking time I remove it from the pan (reserve the water for stock to make soup). Leave it to cool for a short while then remove the skin. Once the skin is removed score the fat on top in a diamond pattern. Spread the fat with English mustard, and cover with brown sugar. Stud the diamond shape with cloves and cook for the remaining time in a hot oven. Let the gammon rest for at least 20 minutes before carving.

This thread has more suggestions:

What to do with a Gammon Joint

I'll add your thread to it once you've had more replies.

Pink

anniemf2508

i read that glazing with marmalade works really well

lovecrafting

I use honey and chilli, just put it over for the last half hr or so, add chopped onions and some pepper

happy35

i mix honey with mustard and chilli and put on for the last 30 mins of cooking, although have been known to use golden syrup when i have run out of honey and have had no complaints

JayJay14

I tend to use maple syrup with mine.

purpleheather2810

Any mixture of sweet/spicy or sour will work. Eg honey/sugar/syrup and mustard/chili/mixed spice. Have also used marmalade, redcurrant jelly, quince jelly, whatever we have that needs using up...