Cooking A Gammon Joint in the Slow Cooker

MRSMCAWBER

Hi there

It will be fine... you can boil them with it on -so it won't have any effect

boredjellybean

thank you - hey ho at least it'll be one of those things i only do once (well lets hope so lol) it's my first attempt at doing a gammon:D
I presume the stock will be ok to use for soup etc still ?

Larumbelle

It'll just keep the gammon in a nice round shape - I've done it more than once!

Your stock will be fine. At least - I'm still here!

Lyndach

I always leave mine on till I go to serve it, do idea why but it's not hurt anyone yet lol and yeah the stock will still be ok to use.

boredjellybean

thanks again i hadn't even noticed it was on there :rotfl:

does anyone know how long it should cook for? (i did ask in the gammon/slow cooker thread but haven't had a reply yet

LE3

assuming you mean the thin band that wraps round the meat, rather than the complete vacuum packaging then it will be 100% fine. You are actually MEANT to leave the band on as it keeps the meat together & makes sure it doesn't break up during cooking.
Honestly, believe the people here, it will be FINE!!!

Butterfly_Brain

It is fine it just to keep the meat in one piece

Sunnyday

boredjellybean wrote: »

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

On low i`d probably leave it a bit longer but then i like it so that it falls to bits. When its getting to the end of the cooking time poke it with a fork right in the middle and see if its done enough to your tastes.

Before slicing it up make sure that its cooled and then refridgerate overnight - i find that doing this makes slicing much easier.


HTH

SD

jcr16

i have done this more than once. didn't notice the first time i did it., till i was gonna serve it and wondered what on earth it was,lol.

Penelope_Penguin

As others have said, cooking gammon in its sleeve is fine; it's there to keep the meat in sahpe As this has fallen from the front page of OS, I'll add it to the existing thread on gammon in the SC.