Gammon Ham

lucylema

Hubby bought a large Gammon Ham before christmas which we cooked yesterday and had with roast pots, mixed veg and cheese sauce. We have loads left over so will make pea and ham soup, sarnies and also have it with salad and jacket pots but wonderin what else i can do with it?

EstherH

I find gammon really versatile and economical. Put it in a pasta sauce. Use with egg fried rice and stir fry veg. Layer potato, onion and gammon in a casserole dish and plenty of pepper if you like it, (or mixed herbs). Cover with a white or cheese sauce or stock and cook until the potatoes are cooked and brown on top.
HTH Esther x

Gigervamp

Slice and freeze in sandwich sized portions.

PasturesNew

He bought it, I'd make that his problem .... and force him to eat it every day in sandwiches until it's gone.... unless he can find another way to cook it.

Horrid stuff. Horrid, nasty, salty stuff

Sally_A

Have just sliced and frozen 600g in 2 x 300g tubs for pasta meals in the near future.

McKneff

It must have been one helluva Joint of Gammon ham.....

zippychick

heres a load of links from our mega christmas thread

Leftover gammon

What to do with a gammon joint?

Cooking a gammon joint in the slow cooker

Gammon and coke

Exciting things with gammon?

gammon stock?
Salty gammon joint?

gravy/sauce to go with gammon?

Difference between gammon and ham?

Zip

meritaten

PasturesNew wrote: »

He bought it, I'd make that his problem .... and force him to eat it every day in sandwiches until it's gone.... unless he can find another way to cook it.

Horrid stuff. Horrid, nasty, salty stuff

I am not the greatest fan of gammon/boiled bacon - but this is a bit harsh!
its not salty if you prepare it properly. you can either soak it overnight and discard the water, then use freshly drawn water to cook it - or you can use water, bring it to the boil then discard THAT water and use more fresh water to bring to the boil and cook it in.
I have never had a salty gammon or boiled bacon (not sure there is a difference as they both seem exactly the same joint).
but I have never just 'bunged one in the oven'. they have always been boiled on the hob first til tender, then if required, the skin has been taken off, the fat scored and doused in honey and brown sugar (cloves dotted over for Christmas) and put in hot oven for ten minutes or so.just for the honey and sugar to caramelise and form a lovely coating.

DigForVictory

I do love pea & ham soup. I've not forgotten the Christmas my father was determined to buy a printer & when he couldn't find one he wanted, the money was burning a hole in his pocket & as bearer-in-chief I tottered in with a turkey (I thought it was a mislabelled ostrich) in one hand & a socking great leg of ham (I did *not* want to meet the original owner) in the other.
Well, both parents had Office Christmas Parties, at our house, that year, so the fact mum already had a turkey roasting in the oven as I staggered in wasn't an issue. She took a measuring look at the ham though & said calmly that it wouldn't fit into the marmalade pan & was All His Problem. She was right. Out came the carving knife, the Black & Decker (to cut through the bone) & the pinger. All that afternoon there was a distinct Atmosphere as at each "ping", he had to get up & go & change the water. They did kiss & make up, vast amounts were eaten & mum made real pea & ham soup & found she could get us children to eat almost *any* green vegetable so long as she added the ham stock.
Not Dad, though. All the more for us!