Cooking A Gammon Joint in the Slow Cooker

lil_me

Bought one, did it in fresh apple juice topped with a little water and 4 or 5 apples chopped up that were starting to go soft, and it's blooming lovely

TKP_3

AlisonW wrote:

JUst got a gammon joint to SC. Should I cut off the fat before I start cooking it? How long should I soak it for?
Ta

Hi, this is what I want to know too please - do I cut the skin/fat off? Do I soak it? In hot or cold water? How long?
Thank you xxx

lil_me

I left the fat on, the apple juice & water were cold and came to abount an inch or so under where the top of the joint was, and the fat literally just rubbed off when I finished cooking it went all soft, I cooked mine for about 5 hours, but it was big, first hour high then the rest on medium.

TKP_3

Thank you. Did you soak it first to get rid of the salt?

lil_me

No I just left it, got it from the local farm shop and never find them salty from there, but if I had used one from the supermarket I would have possibly soaked it for about 2 hours. I also didn't reuse the stock water so whatever came out went. Some say putting a potato in when it's simmering soaks the salts up.

TKP_3

Thank you - can't wait to try this :T
I bought my SC about 15 years ago when it was on sale and I still lived at home (forward thinking), and I am only now learning to use it...

Angelina-M

ladygrey wrote:

If I cooked my gammon in coke
would the stock be any use for anything?

I reduced the stock right down until it was black and sticky and then served it as a dip with the potato wedges I was serving with the gammon, went down a treat!

nicho2k

I've just put my 1st gammon in the SC. Put in in with carrots, swede,onion, bay leaves, herbs, peppercorns & garlic. It is a smoked gammon for the supermarket, 1.5kg. I covered it with water up to 2" from the top of the SC, do you think this will be ok, cos a lot of the posts are saying use a small amount of water. I'm hoping the larger amount of water will help with the saltyness. BTW, love this site!!!

tracyg

Hiya

I'm not too sure but it could be too much water. I did one yesterday, I put about 2" of water in (half orange juice and half water) and left it on for 6 six hours. There was a lot more liquid come out of the joint but this could be because it was only cheap but it was really yummy and melt in the mouth for tea. I also boiled it up a pan before I put in SC and that reduces the salt - maybe try this next time.

I'm sure it'll be fine, just keep an eye on it - everything always seems to work out okay in the SC - enjoy!

keatergreyhound

Afternoon
Im after please directions in cooking a gammon joint in the s/c
Ive read the colelctions we have on it and it mentions soaking cause salt.
Can anyone please tell me how I do this and then do I just put it in the sc with a bit of water?
Thanks