What to do with a Gammon Joint

ET03

I've been given a latge gammon joint and wondered which is best way to cook it,
does it dry out in the oven??

frugglewump

Well I wrap gammon in foil before roasting and that usually stops it drying out. Is it smoked or unsmoked?

ET03

It's smoked

frugglewump

I have to admit with the smoke ones they are salty enough that I haven't successfully seasoned them. I just roast in foil and serve with bread (preferably rye) and butter. My OH calls it barbarian food.

jack92

I've cooked Gammon joints in my slow cooker, and they definitely don't dry out in that! If the joint is salted, then I would soak it in water overnight to remove some of the salt, the discard the water, put joint in slow cooker with fresh water. I normally use just plain water, but there's another thread on here at the moment with all sorts of suggestions for adding peppercorns, honey, apple juice, etc. If fancy glazing the outside, you could always put it in a hot oven for 15 or 20 mins afterwards.

Nicola

Gingham_Ribbon

I don't eat meat but I'm pretty sure my mum and my sister in law both boil gammon joints.

maryb

If it fits in a pressure cooker that's a really easy way to cook it at 8 minutes per lb on high pressure then take the skin off leaving a good layer of fat whhich you score in a diamond pattern. Stick a clove in the middle of each diamond then smear some English mustard all over the fat and pat some demerara sugar on. bake in a roasting oven for 25 minutes and baste it once or twice with some cider - that way it stays beautifully moist.

the leftover stock makes wonderful soup with a handful of soup mix (lentils, beans etc) and a teaspoonful of curry powder

Gillby1

I love Nigella's recipe of boiling it (or slow-cooking!) in coke or cherry coke with one halved onion. Once cooked, you can eat as it is, or brush with cherry jam and roast till it's all sticky and browned. It's absolutely lovely. And the coke-stock is amazing for boiling red cabbage in afterwards - as also suggested by Nigella.

Not as sickly as it sounds, honest xxx

in_my_wellies

Nicola, the slow cooker sounds a lovely idea. How long would I cook it for please?

ruiner99

Gillby1 wrote:

I love Nigella's recipe of boiling it (or slow-cooking!) in coke or cherry coke with one halved onion. Once cooked, you can eat as it is, or brush with cherry jam and roast till it's all sticky and browned. It's absolutely lovely. And the coke-stock is amazing for boiling red cabbage in afterwards - as also suggested by Nigella.

Not as sickly as it sounds, honest xxx

I am loving this idea, might just try this one myself. thanks.