Ham economics

shell2001

Leg of pork and a gammon joint are 2 different things (Gammon joints are cured - like bacon, where as leg of pork is fresh meat).

I boil mine for about 20 mins, empty water and drain then I roast it in the oven. I have a meat thermometer so check the internal temp guides given on that. About 20 mins before its cooked I take it out of the oven, remove the rind and some of the fat, cut a criss-cross pattern and cover with a mix of honey and wholegrain mustard. I then pop it back in the oven for about 20 mins. Timings all depend on the size of meat you have but I find the meat thermometer takes some of the guess work out of it.

Not all gammons have to be boiled to remove the salt but the ones I get from the market I find too salty if I just cook straight away. I also find that by boiling it initially the gammon stays juicy.

My mouth is watering now..

HTH

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thriftlady wrote:

If you want to bake your ham too and give it a nice glaze for eating hot, then take it out of the water 30 mins before the end of cooking time. Let it cool until you can peel the skin off. Score the fat in a diamond pattern, rub on a paste of mustard and honey/tracle/marmalade/brown sugar. Stud the diamonds with a clove. Bake for 30 mins at 180.

Hi thriftlady,

I cook ham in a similar way to you.......I use Delia's method.

Can I just ask if you're cooking it for sandwiches, lunches etc do you still do all the studding with cloves etc? I like the flavour that the cloves give to the cooked ham, but I'm not sure I'd like to find a whole clove in a sandwich.

What do you normally do if you're just cooking it to slice and put into the freezer for sandwiches?

Thanks,

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Alfietinker

Oh wow! This has never, ever occured to me! :t :t Thanks so much!

I so rarely buy ham now, even though I love it as I'll only buy the nice stuff and that's expensive. I'll definitely give this a go.

waterlilyann

I've just done mine! As it was 1kg (about 2lb) I brought it to the boil then drained and started again with cold water (my !!!!!er recommended this to remove the salt). I then boiled for 25mins per 500g - so in total I boiled for 1 hour 10mins. It looks ok but as I don't have a themometer I'm not sure if it is all ok. I'm not planning on glazing it as I am just slicing it for sandwiches. Do you think it is ok? Any help/opinions greatly appreciated as I'm panicking a little now!

waterlilyann

ooh, why has it taken the word "butc-her out???!!! How funny!

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I don't know whether or not it's a national offer, but this week in my local Lidl unsmoked gammon joints (1kg) are on offer for £2.99.

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mandy_moo_1

i've cooked a couple of gammon joints in the SC, but then i must admit i've thrown the stock away :eek: was never quite sure what i could use it for!!

I know a few people have said soup, but how do i do that? just make a veggie soup, and use the stock to cook it in?

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mandy_moo_1 wrote:

i've cooked a couple of gammon joints in the SC, but then i must admit i've thrown the stock away :eek: was never quite sure what i could use it for!!

I know a few people have said soup, but how do i do that? just make a veggie soup, and use the stock to cook it in?

Hi mandy_moo,

I use the stock to make a lentil soup:

Heat some oil and butter into 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 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.


This older thread should help: Gammon stock

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victory

can I ask if you don't have a slicer would the electric knife that comes out at xmas to carve the turkey do the same thing or do you need a slicer?
Thank youxxx

mandy_moo_1

victory wrote:

can I ask if you don't have a slicer would the electric knife that comes out at xmas to carve the turkey do the same thing or do you need a slicer?
Thank youxxx

yep.i always slice mine with my electric knife. it slices it a lot thinner than a normal carving knife