Ham Questions

mto

I'm planning on doing a ham for Xmas (probably only a small one, couple of kgs for sandwiches and the like), but i have a couple of questions...

What cut do i buy? Is gammon=leg & ham=back, or is ham just cooked gammon?
Also I was going to do it in the pressure cooker - will this help to keep it moist ?
And how long will it last once cooked - I'm guessing about a week?

Thanks

davetrousers

Buy British, Not Danish

liz545

You must try Nigella's recipe for ham in coca-cola - it's so good! http://uktv.co.uk/food/recipe/aid/516270 The coke keeps it really moist and flavourful, and it's really nice if you glaze it with the treacle & mustard. It should keep for at least a week, I find usually it'll keep for 10 days-a fortnight.

windowshopper100

Gammon is cured pork. Ham is a cooked gammon. So really there's no difference, they're different names for the same thing but at different stages of the process.

I don't think it makes much difference as to the cut - a leg probably looks more impressive. But unless you're going to cure a cut of pork yourself (brave) then you'll get what the butcher or the supermarket has to offer.

Some people will say soak it overnight to get rid of the salty taste, others will say you don't need to do that anymore.... it's up to you. I've done both and both were fine. If you get it from a butcher, he'll tell you.

Once food has been cooked, a good rule of thumb is that it can be kept in the fridge for 3 days..... I've extended this before now if I've knocked the fridge down a bit and given the food a good sniff. I'd be a bit dubious after a week though. Best to slice the rest of it after a couple of days, put greaseproof paper between the slices and freeze. Or make a hammy pasta sauce and freeze that... or a pie... or something anyway.

I don't know about pressure cooking I'm afraid. I just simmer, then roast with cloves and honey and coated in sugar. I heard Phil Vickery say on 'This morning' that it should be simmered for 2 1/2 hours regardless of size then roasted for 20 mins or so.... but I'm sure there are plenty of websites/books that will clarify.

Enjoy - I don't cook ham enough.... maybe I will this year - thanks.

WS100

competitionscafe

liz545 wrote: »

You must try Nigella's recipe for ham in coca-cola - it's so good! http://uktv.co.uk/food/recipe/aid/516270 The coke keeps it really moist and flavourful, and it's really nice if you glaze it with the treacle & mustard. It should keep for at least a week, I find usually it'll keep for 10 days-a fortnight.

I can't stand coca-cola but the one cooked in ginger ale on last nights prog looked very nice, recipe is on the bbc food message boards.

champys

Gammon is very versatile, really. Simply cooked in cider is great as well. And yes, I would also use the pressure cooker.

mto

champys wrote: »

Gammon is very versatile, really. Simply cooked in cider is great as well. And yes, I would also use the pressure cooker.

I have to admit i've not had much experience with the pressure cooker, so is it ok to put a fizzy liquid such as coke or cider under pressure ? I don't want to end up repainting the kitchen on Xmas Eve :eek:

soappie

You could always open the coke or cider the day before, decant into a jug and leave in the fridge so all the bubbles escape BEFORE you put it all in the pressure cooker

champys

mto wrote: »

I have to admit i've not had much experience with the pressure cooker, so is it ok to put a fizzy liquid such as coke or cider under pressure ? I don't want to end up repainting the kitchen on Xmas Eve :eek:

mto - I have cooked with cider and with beer in the p.c. and it is absolutely no problem. I have never done coke, but would not expect that to be a problem either. the main thing is that you use a liquid that produces steam - you couldn't cook in oil for example.

morwenna

I would strongly echo the praise for Nigella's Ham in Coke. I've been doing mine this way for the past three years, it's scrumptious! I do also use a pressure cooker (although not for this) I don't think it would add anything to the recipe apart from speed of course. But since it's only simmering away and you don't need to do anything to it whilst it's simmering, it's not too much faff. Mine sits and simmers alongside the giblet stock on Christmas Eve whilst I prep veg, stuffing and bacon rolls. Radio on, singing off key, not a bad way to spend the evening imho..

By the way, if you cover the ham in cold water & bring to the boil, then discard the water and proceed with coke, or whatever, you do away with the overnight soak.

thriftlady_2

Bring your joint of ham to the boil in a large pan of water or water topped up with cider. I'm very sceptical of using coke and the like, it seems a bit odd to go to the trouble of cooking a lovely bit of meat if you're going to drown it in sugary junk

Cover and simmer for 30 mins per lb plus 30 mins. If your joint is over 5 lb allow 20 mins per lb.You need to keep an eye on it and top up with water, especially if you boil huge hams like I tend to do. Half an hour before the cooking time is up take it out of the water DO NOT THROW THE WATER AWAY ! -you now have ham stock, bung it in the freezer for future soups (it will be salty btw so don't add extra salt to your soups, and you may need to dilute it, but the flavour is fantastic.

Peel off the rind, score the fat with a knife to make a diamond pattern and smear the surface all over with treacle and mustard or honey and mustard or maple syrup or marmalade -you get the idea I like to stick a clove in each diamond. Bake the ham in the oven at 190/gas 5 for 30 mins.

A ham should keep in the fridge for 10 days. Slice it for sandwiches when cold and you'll get thinner slices. I freeze mine in meal sized portions. It is by far the most economical way of buying ham, see here.

Lastly, I agree wholeheartedly with davetrousers BUY BRITISH