What to do with a Gammon Joint

Bella79

try an google nigella lawsons coca cola ham i swear its lovely, tried it abotu 3 years ago and do it every year now

u simmer the gammon in coca cola untill cooked
takeout of pan
skim top layer of fat of joint then criss cross
stud with cloves
sprinkle over mustard powder, erm and a tbsp of black trecle i think

its sooooo good everyone always askes for the recipe

ragz_2

owens3116 wrote: »

try an google nigella lawsons coca cola ham i swear its lovely, tried it abotu 3 years ago and do it every year now

u simmer the gammon in coca cola untill cooked
takeout of pan
skim top layer of fat of joint then criss cross
stud with cloves
sprinkle over mustard powder, erm and a tbsp of black trecle i think

its sooooo good everyone always askes for the recipe

fab, I think I'll try that!

billieboy_2

I asked this question on the slow cooker thread but never got a reply:rolleyes:. I have a 3.8Kg gammon. How long should I cook it for in the SC and on low or high? TIA.

janiebaby29

zippychick wrote: »

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)

thats even better :T

paulabear

billieboy wrote: »

I asked this question on the slow cooker thread but never got a reply:rolleyes:. I have a 3.8Kg gammon. How long should I cook it for in the SC and on low or high? TIA.

Hi, I do what I read on this board somewhere, which is put it in with a cup of water, then leave it on low for 5-6 hours, possibly a bit more, I've put one in on a morning and left it in most of the day before and it was still nice.

What I was wondering was how long you need to soak the gammon for to get the salt out for ham? And would that need to be done in fridge?

Vital_Spark_2

Ted_Hutchinson wrote: »

I really envy you and my devious mind is thinking of ways I could prise it out of your hands. I've considered telling you it's an acquired taste and you'd be better off passing it onto me but I don't think you'd fall for it.

So If it were mine I'd soak it overnight in cold water or cover it in water and bring to the boil then disgard that liquid. It can be oversalted and this gets rid of some of the excess salt.

I prefer pressure cooking so would return the joint to the pan and cook with the juice from a can of peach halves and sufficient water to cover at high pressure for 8minutes to the 1lb. (If it's a special do (or your inviting me) then you could add a bayleaf, use cider rather than water to cover, and add an onion to replace some of the water) [If you've no pressure cooker then rather than the 8minsper pound simmer for one hour]

After you have parboiled the joint (by either method) you allow it to cool a little (so it's managable) and put it in a roasting tin. Set the oven for Mark 6 400f 200c then you strip the skin from the joint and stand the joint in the roasting tin (your chickens will fight for the skin if treat them) then glaze the joint with 2tbsps demerara sugare1tspmustardpowder 1tspworcestershiresauce 1tsptomato puree and1tspmalt vinegar then !!!!! the skin with a dozen cloves. If this goes into the oven for about 45 minutes with about 1/4pt cider it should be about right. If you went for the peach juice earlier then add the peach halves to the juice round the joint after about 25 mins so they get a good 20mins to heat through. Cut in thick generous slices and I'm drooling at the thought of it.

It's wonderful to discover an expert (or that's how you came across to me,) in pressure cooker usage.

I'd like to make a clootie/cloutie dumpling (Scottish delicacy,) this New Year. I want to use the pressure cooker but have no idea as to how I would time it. Can you help, please?

sexykellylovespink

hi i have just pulled my gammon joint out of freezer, its nearly 5kg, smoked gammon, how long will it take to defrost.
how would you cook it, do i need to soak it first.....need some lovely ideas:D

parsonswife8

Have a look at this link

http://www.riverfordfarmshop.co.uk/riverfordfarmshops/xmas%20recipes/guide_gammon.html

and this one

http://www.deliciousmagazine.co.uk/articles/how-to-cook-a-gammon

freebiequennie

my husband generally eats about 3 or 4 of these bone in 4-5kg joints every xmas period!!!

he soaks them overnight then cook in large tray filled 2/3 water and adds chopped onions/carrots/garlic/peppercorns and then covers with foil cooks for 3hrs and then uncovers smothers in honey and back in for 25mins.

defrosting wise would take 24hrs would imagine

falady

Hi there,

We've just cooked a 4 kg joint, and I defrosted it for about 36 hours as it had been in the deep freeze outside, then boiled it for 4 hours gently.

It was delicious!

Tried making pea and ham soup with the stock today, but that wasn't such a success....:eek: