Best gammon ever

Perranlady

You could roast in the oven, covered with foil for about 30 min per 500g + 30 min extra or boil in a pan, covered with water and a lid for about the same time as roasting!! enjoy!!!!

golyngo

Yum Yum, try cooking in the slow cooker in Ginger beer and take out cover in a mixture of dark Soy sauce, ground cloves, brown sugar and Ginger marmalade, then put in the oven for 30mins !! Enjoy. x

Barter

Requiem wrote: »

Does anyone have any hints on the best way to cook it if you don't have a slow cooker? I usually just stick it in the oven with a lid on at about 180oC for an hour or two, however long it takes depending on the size of the joint.

Would it work just as well to cook it on a lower temperature for longer in the same dish with lid? If so, how would it compare to slow cooker timings/temperatures?

I always used to do it in the pressure cooker (in cider), before having the slow cooker, & it was always lovely & tender: this is also better if you're short of time!

Farway

pelirocco wrote: »

Is this proper gammon , because when ive checked the labels they tend to say made from bits of pork stuck together ( ok not the exact words lol , but thats what they mean )

"formed" is the key word here, I always check all gammon & ham labels, and about 99.9% are "formed". Only the dearer ones, as one would expect, are cut from real legs of pigs, rest are sort of pig meat slurry stuck together

Nosht

Requiem wrote: »

Does anyone have any hints on the best way to cook it if you don't have a slow cooker? I usually just stick it in the oven with a lid on at about 180oC for an hour or two, however long it takes depending on the size of the joint.

Would it work just as well to cook it on a lower temperature for longer in the same dish with lid? If so, how would it compare to slow cooker timings/temperatures?

Put in a very large pot bring to the boil then turn down & simmer at 120-140 degrees for about 4 hours, making sure that there is always plenty liquid in pot. If not it is being simmered at too high a temperature so turn it down.
For lentil soup, rinse lentils in cold water then add to simmering mixture for duration of cooking. Other ingredients may be added to one's individual taste.
If cooked in oven, honey may be added to top of joint, cook at slow heat about 120-140 deg. for a few hours with tinfoil covering top to prevent burning & you have honey roast ham.


Regards,


N.

Vikkia

I put mine in a pan with a can of beer (any kind), and some brown sugar, boil it for around an hour and it tastes yummy. I find roasting it makes it dry.

vicki+1

out of stock in tesco stowmarket

roosterpotatoes

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

rescuedogs

roosterpotatoes wrote: »

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

I don't know what it is but I know a rhyme about it -



Pease pudding hot, pease pudding cold,
Pease pudding in the pot - nine days old.
Some like it hot, some like it cold,
Some like it in the pot - nine days old.

:rotfl:

blue_monkey_2

It like mashed potato - only it's made from peas. Sounds gross.

http://www.greatbritishkitchen.co.uk/recipebook/index.php?option=com_rapidrecipe&page=viewrecipe&recipe_id=790&Itemid=28