Cooking A Gammon Joint in the Slow Cooker

NJW69

I don't ever soak mine but I know people that do.

I think you could if it made you feel better!

I think I would do it on a slow simmer for about 30 minutes and then change the water and put in the slow cooker.

There is a thing on the SC thread about doing it in cola.

I recently left some jam simmering for too long and it caramelised so I put it in the jar anyway and I'm going to use that for marinading gammon. I made it with peaches and plums.

NJW69

I did a large piece of gammon in the slowcooker but it's really salty.

I've got what's left of it in a pan with some raw potatoes as I've heard that will soak some of the salt out.

Any other ideas?

Primrose

The trick is really to try and take the salt out of your gammon before you cook it, soaking it overnight in cold water, and bringing to the boil again briefly for a few minutes in fresh water before cooking it by whatever means you prefer. Your cold soak after cooking for a few hours might help though although I'm not sure whether the potatoes will do anything to the equasion at this stage of the process. I've read that cooking potatoes with gammon helps absorb the salt, but I've never tried it so don't know if it works.

longtermlurker_2

Not sure what you can do with the gammon but I made some soup recently with the stock and it was to salty to eat. I had heard about potatoes so I boiled some chunks in the soup until they were soft then took them out and it did work.

NJW69

Thanks.

I've just boiled it up three times in a pan with some raw potaoes and got rid of the water and it's okay now.

I've mixed it with some chopped cooked chicken and some leeks and I'll either make a supreme or a pie.

Now need to work out what sauce to use!

Probably tarragon and white wine.

LJM

sounds yummy to me

zippychick

Hi NJW:D

Now you have sorted your gammon, I've merged this with the main gammon thread to help future users

Enjoy your pie!:j

Zip

boredjellybean

Hi there

I am just after a bit of advise/reassurance really, I've just read through this thread & am a bit confused as to how long I should cook my gammon for?

I have a 1.2kg piecee of gammon which I soaked overnight (well I was going to put it in the SC before bed then forgot :rotfl: ) so I have now bunged in the SC with a chopped up onion & small bottle of full fat coke

I really wanted to clarify how long to cook it for (but I know this is a bit of a how long is a piece of string question) I have put it on low so was going to leave it for 5-6hrs, does that seem right? should it be on high for less??? I want to be able to slice it ideally & use for cold meat

Many thanks in advance

boredjellybean

*bump*
anyone out there able to answer my questions above ??

boredjellybean

hi there

just need a quick bit of advise...... (this is going to sound soooo stupid )

anyway i have my gammon in the SC & it's been in there since 7am, I've just gone to have a look at it & noticed it has a papery/plastic sleeve around it :eek: i have taken it off but will the gammon be ok??

honestly i feel like such a dozy turnip