What to do with a Gammon Joint

zippychick

What to do with a whole gammon should help and our gammon slow cooker thread

these may also help

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?

we will merge this later

Zip

zippychick

iv e merged this with our gammon joint thread

these may also help


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?

HM Ham glaze

thanks
Zip

whizzing

Hi all. I took a massive gammon joint out of the freezer yesterday for tonight's dinner. How should I cook it. We are having it with potatoes and cauliflower cheese.

gibson123

Hi there, I would boil it for about 3 hours (use the stock for pea and ham soup) and then remove the fat, score the skin cover in mustard and then bake for about 45 minutes. Good luck

gunsandbanjos

gibson123 wrote: »

Hi there, I would boil it for about 3 hours (use the stock for pea and ham soup) and then remove the fat, score the skin cover in mustard and then bake for about 45 minutes. Good luck

Sounds amazing, would add some black treacle and brown sugar to the mustard though:D

VJsmum

Boil it in full fat coke or ginger beer
or
Boil it in orange juice
or
Boil it with a good slug of sherry in the water

For a couple of hours. the roll it in sugar - preferably brown - stick it in a really hot oven for about 10 minutes

thriftwizard

Cover with cold water & bring to the boil, and if a whitish-grey scum develops, drain, throw the first pan of water away (flushes away excess preserving chemicals ) then refill & bring up to the boil again. Add a quartered onion, some chopped celery & carrot, a handful of dried bay leaves, a shake of juniper berries, another of cloves and a scatter of peppercorns, then simmer for 45 mins per kilo. It can also be done in a pressure cooker if you adjust the time accordingly - about 20 mins per kilo IIRC. You can take it out, brush it with warmed honey and roast in a slow oven for another half-hour if you like a sweet crust on it. The left-over stock, strained to remove the cloves etc., will make a great pea & ham soup, or gammon & lentil though I always nick a little to make a gravy with.

abitofhelp

I second the gammon & lentil soup, its lovely with the scrappy bits of ham you have when you carve the joint. Or that might be my bad carving skills. Re using the stock for soup really does make a difference.
Sounds like my Christmas eve menu , gammon, cauliflower cheese & baked potatoes.Mmmmmmmmmmmmm

vax2002

Slice it in to steaks , slowly fry it in Olive oil, serve with new potatoes, peas and pineapple

whizzing

Old Style never let's you down. We used a combination of the replies boiled in with vegs and herbs. Then sliced in for easier serving then put it in the oven with a mustard, cider and sugar glaze. It was delicious. 6 big portions and I left over for £1.80 (reduced in the post Christmas sell off). I intend to make the soup today but need to buy split peas or lentils first.