What to do with a Gammon Joint

debtmess

i cook mine by working out the cooking time, i then half cook it in water on top of the stove, cut rind off, smoother the fatty area with brown sugar and finishing rest of cooking time in halogen oven

love it when cooked this way, but am tempted to try in cola using the slow cooker

Penelope_Penguin

sexykellylovespink wrote: »

how would you cook it, do i need to soak it first.....need some lovely ideas:D

As this has fallen from the front page of OS, I'll add it to the exisitng thread

Penny. x

susieanne

what is the best way to cook a gamon joint ,i want it to be really easy to carve and succulant

Never_Enough_Money

Have you got a slow cooker? I seal the gammon joint on all sides in a frying pan, then put it in the slow cooker with a bottle of pear cider, I cook it on low for a few hours, although I find if it cooks for too long it tastes good but falls to pieces when trying to carve it. Then about 5 mins before the end of cooking I drizzle the top with honey. This is a favourite in our house.

wogglemaker

I do mine in the pressure cooker, throwing away the first lot of water, as I use the stock for soup I usually add my stock veg at while the gammon is cooking. 20 mins a pound.

nuttywoman

I cook mine in Coca Cola , in a big pan, with an onion & boil it for a couple of hours .

Penelope_Penguin

susieanne wrote: »

what is the best way to cook a gamon joint ,i want it to be really easy to carve and succulant

Try this thread (I'll merge this later).

I cooked mine at the weekend, by putting it into a casserole with apple juice and roughly chopped veg. I cooked at gas 2for 2 hours and it was beautiful and moist :T

I'm making bacon and lentil soup this weekend with the leftover stock

Penny. x

newleaf

I roast mine in my Remoska.

ellies_angel

boil it and use the stock to make soup!

gailey_2

Brought a gammon slipper joint from butcher for 7quid.

Its quite big in red net.

I follwed his cooking instructions.

put in large pan
covered with boiling water from kettle
sprinkle salt
once brought to boil on stove I simmerer covered for 2.5hours butcher said 2hours should be ready, I turned it half way through.

Then he said put in big bowl in fridge with water and best left overnite.

Just got it out was covered in jelly so disgarded the jelly and run under tap and removed net and now draining it on any water.

The one side looks nice and pink tasted bite tastes like ham.

However the underside is covered in white mush, looks very white and soggy, tasted some and not too nice.

Have I gone wrong is this normal.
Think is if you cut away white mush not sure how much ham there be.

Waiting for hubby home from work to slice it.
Nots uer how much ham we will get off or if will be substantial saving on buying prepacked.

I think hard to judge as dont have slicer be more like ham trimmings than perfect slices in shops guess best way to judge is when sliced weight it then compare we packed weight.