Best gammon ever

vivparker

Lisaberry wrote: »

Going to miss having boiled spuds and onion sauce with mine.anyone got any diet friendly sauce ideas? I'm not keen on meat without sauce??! Dh will smother his in ketchup, tssk!

Fry some chopped onion with fry light spray (v low calorie) then add to some laughing cow extra light cheese and cook till melted. Used to eat it all the time when I was doing slimming world, with pasta so I don't see why it shouldn't be equally as good with mash.

colly7

just boiled mine up and having with parsley sauce ........... if there is any left after I have picked at it while waiting for the veg to cook :beer:

jaytin

Cooked an unsmoked one yesterday in the slow cooker in cola, we had it with potatoes, veggies and parsley sauce, it was very nice and only slightly salty. Half of it served four of us. The other half made sandwiches at lunchtime today for three of us with some left over for an omlette tomorrow. Nice for the price paid and did more meals than I expected.

colly7

mine wasn't salty at all but then I soaked it for hours just in case.....should be enough left for sarnies tomorrow ........ unless i get up in the night

rescuedogs

fuzzgun19 wrote: »

I cooked it on high for about 2 hours, then low for the rest.

I didn't realise there was a sleeve on it, so that got left on..

Thanks but how long did you leave it on low?

J20BABY

Soaked mine overnight, then cooked it on low in a couple of inches of coke for a few hours on the hob, then into the oven in foil for 30 mins while I did roast potatoes and carrot batons/sugarsnap peas with pineapple sauce, yummy.

colly7

rescuedogs wrote: »

Thanks but how long did you leave it on low?

I left mine on for about 3 hours altogether today, only about 15 minutes on high .........that is the beauty of these joints no precise timings, I've done the half size ones in less than 2 hours, still cooked just different texture

MyRubyRed

roosterpotatoes wrote: »

Im sorry for sounding thick here but whats pease pudding??? :embarasse

It is made from dried split peas and its lovely hot or cold though I have to admit my attempts at making my own have not been successful so I buy it. ... but it is very cheap in supermarkets near me. Its a Northern "thing" so maybe why some haven't heard of it.
And if any one can tell me how to cook my own properly I'd be really grateful
xx

great_aunt_gill

I but the joint in water over night and i also soaked 500grams of dried peas,the following day i cooked the ham for 2 and a half hour in water and 3 bay leaves on a medium heat ,i removed the ham and let it cool,Then i placed the peas 3 sliced carrots 3 large potatoes cut into cubes into the pot with the remaining water that the ham had been cooked in added a dash of lee and perrins sauce put lid on and cooked for 1hour ,we had a huge pot of pea and ham soup,i cut up some of the ham and stirred it into the soup,and so far we have a roast dinner from it and sandwiches and theres some left,great buy got another in the freezer.

mumslave

This is the best recipe for the slow cooker...mmmm, its tasty!

Ingredients
Gammon Joint, around 1kg smoked
Brown Sugar
Tomatos, skinned and coarsely chopped around 6-8
Onions, thinly sliced x 2
Black Pepper
Water 30ml
Button Mushrooms 100g
More water 30ml
Lemon Juice
Chopped Parsley

Method
1. Preheat slow cooker on high

2. Place joint in a saucepan, pour cold water around it and bring to the boil gently. Discard water, remove joint from pan.

3. Cut off the rind, snip any remaining fat at intervals. Sprinkle joint with brown sugar and brown/melt under a medium grill.

4. Layer slices of tomato in the bottom of the slowcooker, then the onions. Add first 30ml of water and season with the pepper. Place the browned gammon joint on the top. Cover and cook on high for 3-5 hours.

5. Around ten minutes before serving, cook mushrooms in the other 30ml of water and lemon juice, in a pan, for about 5 minutes. Use with the parsley as garnish for the joint.