What to do with a Gammon Joint

attentionseeker1

I simmer the gammon in cola in a massive saucepan. Takes abt 2.5-3 litres to cover the size gammon I buy and takes 2-3 hours. I will be boiling and glazing on Christmas Eve as no room in the oven to even blast the glaze on Christmas Day.

Nelski

ollow wrote: »

Thank you for those suggestions looks like its gammon in coke for lunch.

Just got to hope that my slow cooker will hold 2 litres.

just to say if you dont want to use the slow cooker this may help ....it was on Ginos lunch time programme today

http://www.itv.com/food/recipes/roast-cola-ham

whichever way you do it it will be gorgeous I promise

thenanny2die4

I have a Sainsbobs TTD gammon joint, unused at Christmas as the in-laws brought so much food with them. :T I just want to use it for sandwiches.

When, I've cooked a ham in the past, I've soaked, boiled then roasted. Looking at the cooking instructions on this one, there's no mention of soaking or boiling - just bung it in a tin and roast. Opinions please...

Also, what's your usual method? Is it soak, change water, boil, remove skin, glaze, roast? And, do you have any tips for removing the skin easily?

Over to you...

lottie3000

I always just boil mine so also looking for some hints as I bought one last weekend which was a lovely shape to roast.

foxgloves

I usually bring a gammon/ham to the boil in water, drain it, refill & repeat to reduce the salt content, then it goes in a roasting tray covered in foil & gets roasted. If it's for a centrepiece it also gets glazed & popped back for 20 mins or so. Have also cooked in my Slow Cooker (after boiling) & found you get left with a lovely jelly stock for using in lentil soups, etc.

floss2

I do the same as Foxglove - if you want to use the ham stock for soup, you will need to put the ham into cold water, bring to the boil & discard it then start again, otherwise it will be too salty.

Pink.

Hi thenanny2die4,

I've added your thread to our existing one on cooking a gammon joint. This thread may help too:

Ham economics

Pink

sillygoose

Ok,
Got one of these sat in the fridge,


Very nice for you everyone says, the cooking instructions on the back only say to boil it... well it won't look like above boiled for a week! So I guess needs to either come out and then roast or roast from the start instead...??

How would you make this huge chunk of raw gammon look like the picture?
Cheers

Callie22

I'd normally boil it - possibly even soak it first depending how salty it is - then take it out, glaze it and roast it. There are hundreds of recipes for glazes etc online, and you should also be able to find guides to cooking times.

mumonashoestring

How much does it weigh?