What to do with a Gammon Joint

liz-paul

Hi folks, I am going to roast a large gammon joint for dinner tonight. I am also hoping to make my xmas cake later on today. Can I combine the 2? Cake says it needs to be cooked at 150 & gammon says at 190. But can I cook the gammon at the lower temperature? Or do I have to accept having the oven on all day!! Thanks

squeaky

Given that I cook gammon in my slow cooker at less than 100, I reckon you can.

This page says 90 minutes at 150 for gammon though it will depend on size:-

http://broughs.com/content/24-cooking


And this one says two and half hours:-

http://uktv.co.uk/food/recipe/aid/516007

liz-paul

Thanks I think I'll give it a go!

Confuzzled

liz-paul wrote: »

Hi folks, I am going to roast a large gammon joint for dinner tonight. I am also hoping to make my xmas cake later on today. Can I combine the 2? Cake says it needs to be cooked at 150 & gammon says at 190. But can I cook the gammon at the lower temperature? Or do I have to accept having the oven on all day!! Thanks

what i do with items that require different temperatures is to put the highest temp on if there isn't a huge difference like your case and then put the item requiring the high heat on the top, i'd then put the cake in this case directly below the gammon so it's not getting as direct a heat, this keeps the second item from browning too fast and this even works in my fan assisted oven even though logic dictates it wouldn't

if the second item requires longer cooking you could then lower the temp once the ohter item was finished

zippychick

How did you get on? Ive merged this with our gammon joint thread

Zip

ellieo

could anyone tell me how long to cook a gammon joint that weighs 1.7kg
so i can slice it and it doesnt fall apart
i do have a slow cooker is this the best way to cook it ?
the last one i cooked feel to bits as soon as i touched it lol
thanks

meritaten

I would cook it either in a large pan of simmering water or in the oven for about 30mins per 500 gms. plus another 30 mins. so an hour and a half in total. I normally buy my joints about that size and a hour and half to two hours normally results in a cooked, but still firm and sliceable joint!
If you havent cooked it in water before, the way you do it is.........
put the joint in the largest pan you have and make sure it is well covered with cold water. bring to the boil on the highest heat. Discard ALL that water then cover again with cold water, bring back to the boil and turn down so that you have a nice fast simmer. then time the cooking.
once cooked (you can check by inserting a sharp knife and feeling how much resistance there is - there should be a little but you shouldnt be 'forcing' the knife through!
to cook in the oven just put into a roasting pan and cook at gas 4 or 5 for the same amount of time.

Then drain the joint put on a plate and cover with foil (at this stage you can take the skin off, leaving the fat and drizzle honey or brown sugar (or both) over the fat.put in a roasting tin then ten minutes or so in a hot oven and you have the most wonderful glaze on your gammon! I do this at christmas and no-one EVER leaves the fat!. you can then rest it for 15 minutes (to allow the meat to relax) and either serve immediately or leave it and serve cold!
Hope this helps!

ellieo

meritaten......... you are a star thank you very much
will give it a try tomorrow

seabright

I do mine in a slow cooker, I don't add any liquid or anything. Take the outer plastic off, if there is an inner wrap or elastic, leave that in place & cook overnight, about 8 hours ish.

Stephen_Leak

ellieo wrote: »

the last one i cooked feel to bits as soon as i touched it lol

Erm, isn't that the idea?