Best gammon ever

wssla00

I do mine on about six or seven hours on high or seven or eight on low, but check the OS forum, there are loads of different slow cooker recipes over there

newmee

ragz wrote: »

Last time I did one it was in for about 5 hours on high, came out perfect. If it is a "formed" one make sure you keep the inner plastic casing on and leave to cool before carving to prevent it falling apart.

Thanks Ragz I'll give that a go.....at least now I can have someone to blame if I serve up shoe leather (again)!!! :rotfl:

shayne_2

Clowance wrote: »

I cook it in a large bottle of cheap coke - not the diet one - (nigella recipe) and that works well too.

do you put treacle & brown sugar & mustard on top & stick in oven for 10mins, all my friends love this & say it's to die for:j

curlylocks_2

Barter wrote: »

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!

Cook mine in the pressure cooker too - quick and deliciously tender!

hadjab

Clowance wrote: »

I cook it in a large bottle of cheap coke - not the diet one - (nigella recipe) and that works well too.

Interesting! I might give that a go.

almond

traceye wrote: »

My Mum makes Soup with the juice thats comes from the gammon ,

Its DELICIOUS

I have just asked my friend if i can make soup from the juices and she says its will be salty, i would love to have ago at making soup but don't know were to start can anybody help?

davetrousers

mirabelle wrote: »

Tesco are selling smoked and unsmoked gammon joints 1.2kg for £3.50 instead of £7.

Gotta be honest, that sounds too cheap for any quality meat.

Perranlady

I have a recipe for split pea and ham soup which you cook the split peas, with carrot, onion, celery and a little lemon juice and a ham hock and cook for 2 hours until the peas are tender and the ham hock cooked - but i am sure you could use your gammon joint instead, remove the joint when cooked and flake some of the meat into the soup - serve with a spoon of creme fraiche on top!!!

blue_monkey_2

I have, today, bought one of the cheap ham joints, I have also a bought 1.6kg of Finest 'Wiltshire Cured Unsmoked Gammon'. It was £3.16lb so cheaper than ham and I am new to this cooking ham malarky and am boiling it.

I am currently cooking the Finest Ham and I'll do the taste test on the family tomorrow and tell you if they can tell the difference and post back on here.

Minihauk

newmee wrote: »

Thanks Ragz I'll give that a go.....at least now I can have someone to blame if I serve up shoe leather (again)!!! :rotfl:

You won't serve up shoe leather! Just remember to let it cool before you try to carve it. I find if I go near it whilst still hot it just shreds and we get chunks, but if cut when cooled it slices well.
hth