What to do with a Gammon Joint

Raspberry_Swirl

boil it as usual and then roast it in the oven for about 30 minutes with a glaze on it. Something involving honey, soy and 5 spice would be yummy!

or....

dice it up and saute it with some garlic and leeks. then add macaroni and fill with chicken stock till everything is just covered. simmer till the macaroni has absorbed the liquid. very savoury and delicious with crusty bread to mop up some juice1

Stephen_Leak

If you are going to boil a ham joint, why not make some pea & ham soup as well?

BOILED HAM plus PEA & HAM SOUP

For 2 servings of soup

INGREDIENTS

1 ham joint
500ml of water
125g of peas
Ground black pepper to taste

METHOD

Rinse the ham in cold water, then soak the ham in cold water for at least 6 hours, changing the water once or twice if it is very salty, or according to any cooking instructions. If you are using dried peas, soak them in water according to the instructions.

Put the ham into a large saucepan and cover with fresh water. If you are using soaked dried peas, add them now. Bring to the boil, then turn down the heat until it is just boiling (simmering).

Put the lid on the saucepan and cook according to the cooking instructions on the ham. Remove any salty white scum, which will probably form on the surface of the water. Check the liquid level from time to time and top up if it starts to dry out.

Remove the ham.

If you are using fresh, frozen or tinned peas, add them now. Continue cooking until the peas are soft. Check the liquid level from time to time and top up if it starts to dry out.

If you have a food processor, put the soup in it and blend it to the desired consistency. If you have a hand blender, put it in the soup and blend it to the desired consistency. If you don’t have a food processor or hand blender, use a potato masher, press the soup through a sieve with the back of a spoon, or leave it lumpy.

Season with the pepper. Continue to cook for another couple of minutes

ADDITIONS & ALTERNATIVES

You can use dried, fresh, frozen or tinned peas. However, dried peas have to be soaked in advance.

Shred some of the ham and add it to the soup before serving.

Omit the ham and make pea soup.

TIPS

Pea soup can be any consistency from a thin liquid with soft peas floating in it to a thick paste you can stand a spoon up in.

xxvickixx

I didn't have honey so I boiled up some sugar, soy sauce and five spice until it was gloopy, then glazed and studded the fat with cloves. Popped in the oven for a bit and served thinly sliced on fried rice with shredded cabbage. Drizzled a bit of the glaze over it all. Everybody loved it so thanks for the idea. I'd never have thought of an oriental style glaze.

BTW - DS is having his teeth brushed very well right now, and he had an inside bit with no glaze on!

Phatmouse

I sometimes boil mine in cherry coke, I have noted your not keen on the coke but it imparts a really nice flavour and the majority of the coke get poured away and evaporates, I make it quite a lot and my two a far too healthy and getting bloody faster everyday!

Obviously it's done now but sometimes I also boil it with carrot onion and bay, they glaze with honey and wholegrain mustard.

Steph998

Edit: Posted on another thread

janiebaby29

I have one of these from sainsburys , the half price unsmoked gammon joint , it was about a tenner .
do i soak it , then boil it , then cook it in the oven with a glaze ??

Jem8472

Sounds about right, Can do it in a slow cooker.

Mrs_Thrify

Hi, you have the right idea. Soak the gamon for a wile to get some of the salt out and then boil.
I have just bought one yesterday. I will be soaking it and then putting it in the SC on a trivet of 2 carrots. With apple juice/water.
When cold I shall slice it thinly with the help of a meat slicer.

janiebaby29

thanks , its in the freezer at the moment , i want to do it for christmas ,
It would keep a while in the fridge , would'nt it after it had been cooked .
how long would it keep for ??

zippychick

Janie it would probably keep for at least 3-4 days in the fridge when cooked. I find ham off the bone lasts longer than that shop bought rubbish

You can also freeze the cooked stuff too (as it will have changed states from when previously frozen)