Urgent - How do I know when it's done?

Roundthebend_2

Ooo, going to have to try this!

peachyprice

cliffsgirl wrote: »

Can i ask you how much pineapple juice did u put in? And was it fresh pineapple juice?

It was Lidl long life juice (I only bought the gammon because I had a carton of juice hanging around ). I put enough in to reach the top of the gammon, which was about 3/4 of a litre. Oh and I sprinkled the joint with a little ginger before I put it in.

I would imagine it would be even nicer with fresh juice that was quite so smooth.

Because I was doing it it use up the juice I only bought a cheap joint from Lidl, still came out amazing.

Mint1955

I do it for two and then wrap and freeze slices or sometimes lumps if it flakes up. Slices we have defrosted for sandwiches or ham egg and chips. Lumps of it with mushrooms in the frying pan then add a cream cheese so you end up with a white sauce I use the garlic and herb variety. This can then be eaten or put in a pot and a pastry topping done in the oven or I just cheat and pop some puff pastry squares in to cook and dish up both on the plate.

nursemaggie wrote: »

Sounds delicious may try that some time. Not worth us buying a piece of gammon for just two of us.

Mint1955

A can of full fat coke or the equivalent amount of Apple juice or pineapple juice etc has always been enough to cook the gammon and give it a lovely taste.

trolleyrun

Here's my best gammon in SC recipe:

2 medium onions, halved. Put them into the SC, cut side down. Put gammon on top of the onions. Pour in a glass of fiery ginger beer. On top of the gammon, drizzle some runny honey and top off with loads of crushed dried chillies. Cook on "high" for 6 hours (I'm guessing 8 hours on "low"). Enjoy

jinny

trolleyr67319844 wrote:

Here's my best gammon in SC recipe:

2 medium onions, halved. Put them into the SC, cut side down. Put gammon on top of the onions. Pour in a glass of fiery ginger beer. On top of the gammon, drizzle some runny honey and top off with loads of crushed dried chillies. Cook on "high" for 6 hours (I'm guessing 8 hours on "low"). Enjoy

I do this too but steep the gammon overnight first in water as its too salty for us. Then throw that water out
lots of lovely ways to cook ham on here
I pour the juice from a value tin of peaches over mine