Leftover Gammon

LittleBit_2

Can someone tell me how you make risotto? I've had it before and it was lovely, but wouldn't know how to make it...

Bethfly

Hi, i've also got a gammon joint in the slow cooker, just wondering how exactly you've done it? I just put it in , almost covered it with water and put it on medium to hope for the best!!! Does that sound right??? Also planning to be eating it for a good few days meals!!

LittleBit_2

Oh we have a problem, my gammon actually looks to be pork!

LittleBit_2

Bethfly wrote: »

Hi, i've also got a gammon joint in the slow cooker, just wondering how exactly you've done it? I just put it in , almost covered it with water and put it on medium to hope for the best!!! Does that sound right??? Also planning to be eating it for a good few days meals!!

I would take a bit of water out if I were you. I just put enough water in to cover the bottom of the slow cooker, as some liquid will come out of the meat too.

Mrs_Bones

I tend to serve a gammon joint hot first day as a dinner, then do one with chips and eggs, then it gets used up either in sandwiches, with a salad or as part of a meatloaf type thing I do and any little remaining bits go in to pea and ham soup.

Bethfly

Thank you, done that! Although i did forget i was dealing with a cooker when i went to pour some water out! Who would have thought it would be hot!!!! Ha ha whoops!!

Hinge

Mrs Bones, Ham and Pea soup is a good choice. Lovely meal with a bay leave added for flavour.

ubamother

lovely in quiche or ham and egg pies or pasties. you can also cook a load of veg - onions, carrots, swede etc., make a savoury white sauce - put it all together, add mash on the top and bake.
Lots of ways of doing risotto - this the way I like to make it
First, have plenty of hot water in the kettle.
using risotto rice, finely chop onion and garlic and cook in a little butter/oil with salt and black pepper until soft but not brown, add the rice and stir around until the rice is all white and has losts its translucence. Squeeze in some form of acid - wine vinegar, lemon juice, white wine etc. if you have it and let the rice absorb it. Then add around a 1/4 pint of stock (your gammon stock would be fab, or if you use cubes, put a whole cube in 1/4 pint of boiling water. Stir this round until the rice absorbs it and is beginning to look dry and sticky. then add about half a pint of hot water (or your gammon stock if you didn't do the cube thing), keep stirring regularly, and top up as needed. When the rice is soft and sticky add the gammon and anything else you fancy - spinach, peas, courgettes. Fresh or dried thyme is good and cook through, adding more liquid if you need - it shouldn't be dry and solid, but thickly pourable IYKWIM. I stir through some creme fraiche, yoghurt or cream when it's done and top with some cheese. There are a million alternatives and most people find the one that they like, regardless of what is 'correct'!

Penelope_Penguin

LittleBit wrote: »

I have a gammon joint in the slow cooker that will be ready for tea tonight. I am going to cut a few slices off for lunches this week and wondered what I could do with the rest.

As this has fallen from the front page of OS, I'll add it to the existing thread to give you more ideas.

bananadog

Hi everyone!
I bought a big piece of gammon and cooked a little piece of it to make pea and ham soup which went down well, but I have a huge piece left which I am now going to roast and make some meals from.
This gammon was bought fresh and not been frozen but I was wondering if it is ok to boil a little piece again and then wrap and freeze it so it can simply be defrosted when I want to make another batch of pea and ham soup?
Thanks everyone