gammon help plz

destiny_star2006

im buying a gammon joint unsmoked from asda this week and would love to be able to make a lovely heart warming soup for hubby and 2 kids i have the broth mix do i use that???
how do i cook the meat i have a slow cooker any help greatly recieved xx:beer:

Pink.

Hi destiny_star,

I put the gammon joint in a large pot, cover with cold water bring to the boil and discard the water. This helps to remove any saltiness.

Refill the pan with cold water, add bay leaf, carrots, onions and black peppercorns. Bring back to the boil and then lower the heat and allow the gammon to simmer for about 40 minutes.

Remove the gammon from the pan (reserve the water for stock to make soup). Let it cool for a short while then remove the skin. Once removed score the fat on top in a diamond pattern. Spread the fat with English mustard, and cover with brown sugar. Stud the diamond shape with cloves and cook for the remaining time in a hot oven. Let the gammon rest for at least 20 minutes before carving.

If you decide to do it in the slow cooker, keep an eye on it because it's one meat that I have found can overcook in the slow cooker.


I usually keep the liquid that the gammon was simmered in to use as stock for pea or lentil soup:

For lentil soup, heat some oil and butter in a pan. Add chopped carrots, onions and black pepper Allow them to sweat (sit covered over a low heat) for about 20 minutes Add red lentils and the stock from the gammon. Leave to simmer until the lentils and vegetables are cooked.

Serve as it is and add any chopped up bits of left over gammon or if you prefer a smoother soup blend it with a stick blender before adding the gammon.

These earlier threads may help:

What to do with a Gammon Joint

Cooking A Gammon Joint in the Slow Cooker

Gammon stock

Pink

maman

I do much the same as pink winged to cook the gammon. When I make the soup, I leave in the carrots and onions and add more plus your broth mix (soaked overnight). You also can add diced potatoes if you want. Season to taste.