Cooking A Gammon Joint in the Slow Cooker

determined_new_ms

Hi I got a gammon joint out of the freezer last night, but didn't realise it needed soaking because of saltiness!:o what should I do? cook it anyway, soak for 5 hrs and then cook in slow cooker over night?

Can someone with more experieince pls advise me? :A

Bitsy_Beans

I never soak my gammon for that long! I put mine in water, bring to the boil, cook for 10 mins and then remove and put in SC (with fresh water I might add ). This removes a fair portion of the salt I find.

HTH

determined_new_ms

thank u bitsy!!! I was planning to have it tonight - could I do it in the oven instead? or is it best in the sc over night nd have tomorrow?

wssla00

I never soak them ever! I slow cook it with a mixture of the following:

-Apple Juice
-1 Onion
-1 Carrot
-1 piece of celery

Not sure if it differs in the conventional oven as I always slow cook it!

Enjoy the gammon num num

determined_new_ms

Ok I feel reassured, thank you! :A Wssla - I'm going to use ur recipe (i don't have apple juice but will cut up an apple;)), make a honey nd mustard glaze, am going to put in oven on slow temp, nd go for a long walk with my OH :T

Bitsy_Beans

determined_new_ms wrote: »

Ok I feel reassured, thank you! :A Wssla - I'm going to use ur recipe (i don't have apple juice but will cut up an apple;)), make a honey nd mustard glaze, am going to put in oven on slow temp, nd go for a long walk with my OH :T

Mmmmmm that sounds nice

wssla00

sounds lovely enjoy

zippychick

Hi Determined:hello:

Really good you have an idea and have been helped! :j

Just for future , here's some other thread links for you

cooking a gammon joint in the slow cooker

Leftover gammon

What to do with a gammon joint

I'll add your thread to the first one later, to keep the information together.

Thanks
Zip

sueeve

I don't think modern gammon needs soaking. I do my supermarket joints by bringig to boil and simmering for required time. I remember my grandmother used to soak overnight; perhaps more salt was used before the days of refrigeration and/or shrink wrap. I think if I bought from a place which cured 'in house' I would take the advice of the supplier.

Jojo_the_Tightfisted

I think they still do need some soaking - immerse in fresh water, bring to boil, drain and roast.

If you add something sweet to the gammon - sugar, honey, marmalade, cola for boiling if you're being retro, it lessens the impact of the salt. Food manufacturers use this trick all the time.