Cooking A Gammon Joint in the Slow Cooker

wannabe_sybil

I've always cooked them in water with loads of veggies, but get as much of the rind and fat off first or it gets really, really greasy. Then we have ham soup for the first night and the meat the next night.

I am sure it will turn out lovely!

Chris25

kayl wrote: »

Too late for this time, but what I do is plug the slow cooker into an electric timer ( the kind you would use for a lamp) so I can leave a joint on for about 7 hours

:T what a great idea

pigpen

I never leave mine longer than 4 hours or they go dry.. but I never add liquid..

keyser666

Thought I would pop back and update, was absolutely perfect, same amount of liquid in there I put in when I came back, I think it would have been absolutely fine without but will keep doing it that way going forward it was so lovely

zippychick

I've merged this with our Gammon/SC thread

Zip

Eenymeeny

I've bought a frozen gammon joint from Aldi which also contains a sachet of smokey maple glaze. The instructions are to roast from frozen for 2 hours then cover with the glaze and cook for a further 20 minutes. (1.7 kg)
I'd intended to defrost it, then slow cook, either adding the glaze to the pot or roast it for the last 20 mins covered in the sauce. Basically, I'm trying to get ahead for Christmas by freezing it already cooked, which will also save freezer space as it's in a foil tray and cardboard! We'd be eating it cold over the holidays so no reheating issues.
Sorry for the long post, any advice please? (I've also bought a stuffed turkey joint but that's another story...:o) Thanks for any help

Eenymeeny

Can I bump this please? I'm hoping to cook this sometime in the next few days. Thanks

happy35

i have never had much luck with frozen cooked gammon, have only ever used it for carbonara or in a pie etc

I dont eat meat but have been informed it tastes different, not as nice as when it hasnt been frozen. i tend to cook my gammon on christmas eve

Eenymeeny

Thanks for that. I hadn't realised... maybe it goes more salty? I could always just cook it the day before then as you do. Maybe plan it for eating on Christmas Eve and cook it with the turkey joint. (Trying to be money-saving as the oven will have to be on for a couple of hours) Thanks again

bossymoo

I buy a joint from our local butcher, he cures them himself. They are always enormous, but I cook it whole, then separate and freeze in portions what we don't use. They are always fine defrosted, I don't notice any difference.

But I've never slow cooked one of those in the foil trays that are designed for the oven.