Leftover Gammon

themull1

soup might work if you cut it small.

Hellyboo

Soup or carbonara, chop the bits small and they shouldn't be too stringy. Just generally treat them as leftovers, might even be good in a pie with a creamy sauce.

I've not been brave enough to put anything in my slow cooker without liquid yet, I can see this happening to me...

adelight

chop into smaller chunks for soups, pies, stews, carbonara? adding into macaroni cheese sounds like an excellent idea patchwork cat!

Fruball

Hellyboo wrote: »

Soup or carbonara, chop the bits small and they shouldn't be too stringy. Just generally treat them as leftovers, might even be good in a pie with a creamy sauce.

I've not been brave enough to put anything in my slow cooker without liquid yet, I can see this happening to me...

It was in liquid

parsonswife8

Frugal wrote: »

It was in liquid

Can't you shred it up and use on sandwiches mixed in with mayo and shredded lettuce or something?
Or shredded and put into a split pea and gammon soup?
Shredded and mixed into scrambled egg or in an omelette?
There has to be a way.

Pink.

Hi Frugal,

Gammon is the one thing I have found is easy to overcook in the slow cooker, Like you, I found out the hard way, so I'm always careful not to cook it for too long.

I would chop the gamon finely (as this will make it more edible than slices) and freeze for using in soups, quiches, pies etc where it will be served in liquid or a sauce.

This thread has lots more ideas:

Leftover Gammon

I'll add your thread to it later to keep the suggestions together.

Pink

Kitchenbunny

Just found this thread again while looking for leftover gammon recipes. I've got a nice big block of gammon in the fridge and have been challenged by my DH to make something different with it. So, after having a look through these recipes I'm going to have a go at making some gammon fritters to have with some potato wedges and tomato sauce. I think I'll chop up some gammon, mix it with a few cooked vegetables and some mashed potatoes and fry it lightly until golden. The tomato sauce will just be passata cooked down a little bit with some garlic, herbs and a bit of seasoning. Got to love having everything in one place!

KB xx

*jobags*

I roasted a large (unsmoked if that's relevant) gammon joint on Saturday 18th December and I have around 1 kilo left
I was going to throw it away last Friday but my husband says it is just ham and should last a few weeks in the fridge.

Is he right? I'm thinking of giving it a thorough re heating and serving it up later with pasta and tomato sauce for him and the 3 children.

Jo

valk_scot

A proper brined gammon will keep up to six weeks in the fridge once cooked, and still be fine for eating cold. Some supermarket gammons aren't brined in the traditional method though and are barely more than pieces of pork injected with brine flavouring. This type shouldn't be kept for any longer than a few days. Most gammon will fall between these two catagories though. Just keep an eye on it and if it starts to discolour, feel slimey or smell then it's gone off.

To store properly you shouldn't slice down the gammon but store it whole. Don't wrap it in cling film as that just makes the crust slimey. Instead put a bit of foil over it and press that against the cut edge. Or slice it and freeze it in suitable portions.

Meadows

I personally would not eat it if it has been in the fridge 10 days. Feed it to the birds.