What to serve with Gammon?

suki1964

maman wrote: »

Just curious, but has it always been usual to have gammon as a roast in some families/parts of the country?

I notice they do it in carveries and on school meals menus in recent years.

When I was a child we never had gammon with gravy, always parsley sauce or cold cuts.

Is it a new thing to keep costs down do you think?

We always had gammon as kids, but then I'm prolly a lot older then you and chicken was a rare treat

Pork was cheap

I think that yes it's become more popular of late as it is still relatively cheap and can be stretched to serve many meals

Btw even when I serve with the full roast trimmings, I make onion sauce, never gravy

I now live in NI and it's a very popular cut. It's always served with Turkey and often roast chicken. Thick slices are popular served with pineapple or fried egg and champ

In work we would cook up a 12 kg gammon ( or bigger) and every scrap is used. Even the trimmings from the slicing will be used mixed in mash with cheese and sold as a side ( very popular)

suki1964

SmlSave wrote: »

I've been given a gammon joint.

I'm going to cook my gammon in the slow cooker this weekend with an inch or two of coke. But then what do I do/serve it with?

There's going to leftover too, I was thinking of making soup and a pie - any other ideas?

If planning soup you don't be wanting to cook it in coke, you want the stock from cooking as the base of the soup

I don't use the slow cooker as it only takes 20 mins a lb on the hob

Soak the gammon over night

Tip out the soaking water and replace with fresh. Enough to cover it
Add your flavouring, I use an onion, a carrot, leek tops or celery tops, an apple, roughly chop and throw in. A few peppercorns and maybe some cloves

Bring to the boil and simmer for the duration of the cooking time. Top the water up if needed. When cooked remove from the stock

This is when you can add honey and mustard glaze and pop in the oven to " roast"

When the stock is cold skim off the fat and there you have your soup base

[Deleted User]

Years ago I used to buy a bit of 'boiling bacon' from david griegs and would cook it in a saucepan very slowly(no slow cookers in those days :)) I would serve it up with green veg and creamy mash.The left overs sliced up cold were nice in sarnies or even with some salad.Nowadays its rare you ever see boiling bacon in the shops

suki1964

JackieO wrote: »

Years ago I used to buy a bit of 'boiling bacon' from david griegs and would cook it in a saucepan very slowly(no slow cookers in those days :)) I would serve it up with green veg and creamy mash.The left overs sliced up cold were nice in sarnies or even with some salad.Nowadays its rare you ever see boiling bacon in the shops

We used to get that, and hocks really cheap on a Saturday from the bacon shop and that was quite often Saturday dinner and lunch sandwiches for school during the week.

Steve059

BOILED HAM plus PEA & HAM SOUP

For 2 x 250ml servings of soup

INGREDIENTS

1 gammon joint
250g of dried peas
500ml of water
1 vegetable stock cube

METHOD

Rinse the gammon in cold water, then soak it in cold water for at least 6 hours, changing the water once or twice if it is very salty, or according to any cooking instructions. Soak the peas in water according to the instructions on the box.

Put the gammon and water into a large saucepan on a medium heat. If you are using dried peas, add them now. Bring to the boil, then turn down the heat until it is just boiling.

Put the lid on the saucepan and cook according to the cooking instructions on the ham. Check the liquid level from time to time and top up if it starts to dry out. Remove any white salt scum, which will probably form on the surface of the water.

Remove the ham. Adjust the amount of water back to 500ml. Add the stock cube.

Continue cooking until the peas are soft. Check the liquid level from time to time and top up if it starts to dry out.

If you have a food processor, put the soup in it and blend it to the desired consistency. If you have a hand blender, put it in the soup and blend it to the desired consistency. If you don’t have a food processor or hand blender, use a potato masher, press the soup through a sieve with the back of a spoon, or leave it lumpy. If you used a food processor, rinse out the saucepan and put the soup back into the saucepan.

Put the saucepan on a low heat and reheat the soup gently.

ADDITIONS & ALTERNATIVES

Add some of the cooked ham to the soup before blending.

zippychick

I;ve merged this with an existing thread discussing what people eat with their gammon


this thread may also interest you - leftover gammon
https://forums.moneysavingexpert.com/discussion/93741


Zip

Tabbit

Pease pudding hot,
pease pudding cold,
pease pudding in the pot,
9 days old!

No? Just me?..... I boil it up, set enough aside for a meal with mash, pease pudding and usually a parsley sauce... Then I use the rest to make a thick soup with yellow split peas which is to die for!

My mum and Grandma did it too....

System

I usually serve it with cheesy mash, cheese sauce and a side offering of apple sauce.

ciderwithrosie_2

We always had it with jacket potatoes, peas and parsley sauce when I was a kid, but now I make cheese sauce and have broccoli as well as my lot prefer it.