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Page 10
    • Farway
    • By Farway 24th Dec 10, 4:45 PM
    • 6,094 Posts
    • 9,561 Thanks
    I did and it worked fine

    Not sure I like the coke style taste though as it was my first time, I know Nigella etc rave over it but for me it is "Emperor's clothes". Hope yours turns out OK
    • Penelope Penguin
    • By Penelope Penguin 24th Dec 10, 5:03 PM
    • 17,082 Posts
    • 132,744 Thanks
    Penelope Penguin
    Hi All

    Im doing a bit of gammon for Boxing Day, do I just chuck it in the slow cooker and slosh a bit of coke in? Will that do?

    Also, is better to have it on low all day tomorrow or overnight tomorrow night?

    Originally posted by DueMarch11
    Have you apple juice or cider? Use that to cooke with and save the coke for cleaning the loo Then use any leftover stock to make gammon (or bacon) and lentil soup.

    Cook it either tomorrow or overnight.
    Badgers at the bottom of our garden
    • gravitytolls
    • By gravitytolls 27th Dec 10, 3:43 PM
    • 12,998 Posts
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    I generally boil my ham at least twice, rinsing in between, to remove excess salt, do I still need to do this before cooking in the SC?

    Love the idea of apple juice n honey. Yum.
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    • deedardingle
    • By deedardingle 30th Dec 10, 10:50 AM
    • 83 Posts
    • 156 Thanks
    This will be my first attempt at cooking a gammon joint in the slow cooker and I plan to use a little water or apple juice, a halved onion and a bay leaf. I would like it to be ready for around 4pm tomorrow but am unsure on which setting to use and how long to cook it for - it is 5 lbs in weight. Any advice please?
  • rfeenie
    This will be my first attempt at cooking a gammon joint in the slow cooker and I plan to use a little water or apple juice, a halved onion and a bay leaf. I would like it to be ready for around 4pm tomorrow but am unsure on which setting to use and how long to cook it for - it is 5 lbs in weight. Any advice please?
    Originally posted by deedardingle


    I got a book on slow cooking from Santa, going by what it says your 5lbs joint would need cooked for around 7 or 8 hours on the high setting. stick 3 or 4 cloves in your onion too, if you have them.

    Also place the joint in a pot of cold water overnight to remove excess salt.
    • Lotus-eater
    • By Lotus-eater 30th Dec 10, 11:45 AM
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    Cooked Ham for New Year?
    I cooked a big gammon for Christmas and as half the family were ill still have loads left. Friends coming for New Year and I would like to use the sliced cooked ham as the main part of a dinner rather than buy more meat!! Any suggestions please? Do I have to serve it cold or can I warm it up to look as if it's just freshly roasted?
    Freedom is not worth having if it does not include the freedom to make mistakes.
  • ~moneysavingnovice~
    Gammon help
    I've never cooked gammon before and I need your help!

    Basically, I want to do two meals from my joint in the slow cooker with apple juice, and then a third meal with cauliflower cheese.

    Is it best to cut the joint, and only slow-cook half of it, or to do it all at once? If so, how long will it keep for? Will we be ok eating it tonight, Sun and Mon? Oh, and do I need to boil the joint before I put it in the slow cooker?

    Thank you!!
    Mortgage148,725 Student loan13,050 HSBC loan12,221
    • gizmo111
    • By gizmo111 8th Jan 11, 12:49 PM
    • 2,261 Posts
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    I don't boil gammon but leave it to soak in cold water for a few hours before putting in SC. Cook it whole then slice as you need, it freezes well cooked as well.
    Mama read so much about the dangers of drinking alcohol and eating chocolate that she immediately gave up reading.
  • adelight
    Soak in cold water for a few hours then pop in the SC on low for as long as it takes. It keeps for a good while, not sure how long is recommended but last time I did one I was eating it for over a week, maybe almost two and have some frozen in stews.
    Living cheap in central London
  • ~moneysavingnovice~
    Brill, thanks both!
    Mortgage148,725 Student loan13,050 HSBC loan12,221
    • esmf73
    • By esmf73 8th Jan 11, 1:55 PM
    • 1,772 Posts
    • 14,248 Thanks
    I did this recently - soaked it for hours and hours (because I forgot about it!) then roasted it in the oven and for the last half hour of cooking, studded the top with cloves and patted brown sugar in it. Tasted lovely - am thinking that I'll get more gammon and cook it as its cheaper than buying nice quality ham for the childrens sandwiches, and it means there is always something for us to pick at too.
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    • hilstep2000
    • By hilstep2000 8th Jan 11, 2:11 PM
    • 3,035 Posts
    • 17,709 Thanks
    I did ours over Xmas using the Hairy Bikers version. It was gorgeous!
    Here's the link:
    Really easy to do, and when we have gammon again that's how I am going to do it.
    I Believe in saving money!!!
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  • Resisted
    We did a gammon joint on nyd, actually cooked it on nye. Before going to the pub, chopped a couple of onions, carrots and parsnips and placed the whole lot in the slow cooker with the gammon. Make some tiny slits in the joint and then fill the slow cooker up with coke (needs to be full fat proper coke) chucked it on at about 2am and turned it off when I got up at about 10. After that, smear some honey over the joint and pop it in the oven at a highish heat for 30 mins. Bellisimo!

    I don't know if they're still at it but I know recently tesco were doing 2.6kg gammon joints for 6.
    • jackieb
    • By jackieb 8th Jan 11, 3:57 PM
    • 26,983 Posts
    • 78,788 Thanks
    I bought a half price joint from Tesco - down from 12 to 6. I've never cooked one before. It didn't say to soak it. It only said to run it under cold water then dry it, which I did. It took just over 3 hours in the oven but it was too salty. About an hour after i'd eaten it with a salad I was very sick. It's really put me off. I thought i'd read somewhere that you had to soak it but the instructions on this joint didn't tell you to, so I didn't.
  • anguk
    I always soak gammon joints overnight because there's just no way of knowing how salty they are until you've cooked and tasted it. I bought a couple of the 6 Tesco gammons, 1 is in the freezer and the other was done in the slow cooker after soaking it overnight. It was beautiful, we've had it with salad, in soup, sliced in sandwiches and there's some sliced in portions in the freezer.
    Dum Spiro Spero
    • tiredwithtwins
    • By tiredwithtwins 8th Jan 11, 5:02 PM
    • 419 Posts
    • 1,216 Thanks
    i usually cook the joint wrapped in foil on a medium heat for a couple of hours (tend to just play it by ear re timing, iykwim!) and ive never had a too-salty gammon joint so not sure about soaking etc.

    my one money saving tip would be to only cook the amount you need - if I buy a large piece and cook it in one go, in our house it just gets nibbled and wont stretch to another meal!! now i just cut up the large joint into smaller joints and cook them as needed.

    yummy, i love gammon!
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    • bluebag
    • By bluebag 8th Jan 11, 6:19 PM
    • 2,400 Posts
    • 23,311 Thanks
    i always soak it in water overnight, then bring it to boil and change the water, then cook, this seems to reduce the saltiness.
    • zippychick
    • By zippychick 9th Jan 11, 3:24 PM
    • 9,342 Posts
    • 17,879 Thanks
    ive merged this with the thread on cooking a gammon joint in the slow cooker.


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  • ~moneysavingnovice~
    Just to report back, the gammon in apple juice was amazing!! And enough for 3-4 dinners easily!
    Mortgage148,725 Student loan13,050 HSBC loan12,221
    • kirstiex
    • By kirstiex 13th Mar 11, 7:45 PM
    • 175 Posts
    • 82 Thanks
    Slow cooker help for a novice!
    Evening all

    Have recently purchased a slow cooker in an attempt to have some healthy meals for when I come home (living on my own during week and getting lazy with cooking!).

    This will be my first attempt and have a 750g gammon joint that I'd like to cook tomorrow - there is much mention of using coke, apple juice, cider etc which I will try (not altogether tho!) but my question is how much liquid do I need to use - does it need to completely cover the joint?

    Also how long should I cook for and on low or high?

    Sorry for all the questions
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