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    • Breynia
    • By Breynia 21st Oct 05, 8:43 PM
    • 92 Posts
    • 16 Thanks
    Breynia
    • #2
    • 21st Oct 05, 8:43 PM
    • #2
    • 21st Oct 05, 8:43 PM
    You can also add some red lentils. I cook for about 45 minutes but you can cook for much longer and it won't spoil
    • Ticklemouse
    • By Ticklemouse 21st Oct 05, 8:48 PM
    • 4,896 Posts
    • 5,486 Thanks
    Ticklemouse
    • #3
    • 21st Oct 05, 8:48 PM
    • #3
    • 21st Oct 05, 8:48 PM
    I do mine in apple juice, in the slow cooker, but you could do it in a saucepan if you haven't (yet ) got a SC.

    There's a couple of recipes here :
    http://forums.moneysavingexpert.com/showpost.html?p=493781&postcount=17

    that you could look at. They are slow cooker, but could be adapted for the hob.

    Otherwise, have a browse in the recipes index.

    (I'm sure squeaky will he along with a link in a mo. I'm off to find out how to do proper links )
  • Ted_Hutchinson
    • #4
    • 21st Oct 05, 9:30 PM
    • #4
    • 21st Oct 05, 9:30 PM
    I really envy you and my devious mind is thinking of ways I could prise it out of your hands. I've considered telling you it's an acquired taste and you'd be better off passing it onto me but I don't think you'd fall for it.

    So If it were mine I'd soak it overnight in cold water or cover it in water and bring to the boil then disgard that liquid. It can be oversalted and this gets rid of some of the excess salt.

    I prefer pressure cooking so would return the joint to the pan and cook with the juice from a can of peach halves and sufficient water to cover at high pressure for 8minutes to the 1lb. (If it's a special do (or your inviting me) then you could add a bayleaf, use cider rather than water to cover, and add an onion to replace some of the water) [If you've no pressure cooker then rather than the 8minsper pound simmer for one hour]

    After you have parboiled the joint (by either method) you allow it to cool a little (so it's managable) and put it in a roasting tin. Set the oven for Mark 6 400f 200c then you strip the skin from the joint and stand the joint in the roasting tin (your chickens will fight for the skin if treat them) then glaze the joint with 2tbsps demerara sugare1tspmustardpowder 1tspworcestershiresauce 1tsptomato puree and1tspmalt vinegar then !!!!! the skin with a dozen cloves. If this goes into the oven for about 45 minutes with about 1/4pt cider it should be about right. If you went for the peach juice earlier then add the peach halves to the juice round the joint after about 25 mins so they get a good 20mins to heat through. Cut in thick generous slices and I'm drooling at the thought of it.
    Last edited by Ted_Hutchinson; 21-10-2005 at 9:33 PM.
  • dsdl23185
    • #5
    • 21st Oct 05, 9:51 PM
    • #5
    • 21st Oct 05, 9:51 PM
    Ted,
    I'm drooling myself, and i'm going to be cooking it.

    That sounds exactly the sort of recipe i was looking for.

    He also gave a couple of bottles of really nice red wine (I'm a lager drinker normally) and if his gammon matches his wine I'm in for a real treat.!!!

    Ted... If you are anywhere near West Bromwich over the weekend you are more than welcome to join us .

    I love this web site!!!!!!!!!!!!!
  • dbilsborough
    • #6
    • 21st Oct 05, 10:47 PM
    • #6
    • 21st Oct 05, 10:47 PM
    I really envy you and my devious mind is thinking of ways I could prise it out of your hands. I've considered telling you it's an acquired taste and you'd be better off passing it onto me but I don't think you'd fall for it.

    So If it were mine I'd soak it overnight in cold water or cover it in water and bring to the boil then disgard that liquid. It can be oversalted and this gets rid of some of the excess salt.

    I prefer pressure cooking so would return the joint to the pan and cook with the juice from a can of peach halves and sufficient water to cover at high pressure for 8minutes to the 1lb. (If it's a special do (or your inviting me) then you could add a bayleaf, use cider rather than water to cover, and add an onion to replace some of the water) [If you've no pressure cooker then rather than the 8minsper pound simmer for one hour]

    After you have parboiled the joint (by either method) you allow it to cool a little (so it's managable) and put it in a roasting tin. Set the oven for Mark 6 400f 200c then you strip the skin from the joint and stand the joint in the roasting tin (your chickens will fight for the skin if treat them) then glaze the joint with 2tbsps demerara sugare1tspmustardpowder 1tspworcestershiresauce 1tsptomato puree and1tspmalt vinegar then !!!!! the skin with a dozen cloves. If this goes into the oven for about 45 minutes with about 1/4pt cider it should be about right. If you went for the peach juice earlier then add the peach halves to the juice round the joint after about 25 mins so they get a good 20mins to heat through. Cut in thick generous slices and I'm drooling at the thought of it.
    by Ted_Hutchinson

    Pretty much exactly the same recipe I use when I cook one the only difference being that I like to add a tsp of dark soy sauce to the glaze along with the rind of an orange. Never tried with peach juice though, might give that a whirl next time.
  • Ted_Hutchinson
    • #7
    • 22nd Oct 05, 8:58 AM
    • #7
    • 22nd Oct 05, 8:58 AM
    Pretty much exactly the same recipe I use when I cook one the only difference being that I like to add a tsp of dark soy sauce to the glaze along with the rind of an orange. Never tried with peach juice though, might give that a whirl next time.
    by dbilsborough
    And I think I'll give your soy sauce and orange rind a go. (sweet/sour option sounds good)
    • Debt_Free_Chick
    • By Debt_Free_Chick 22nd Oct 05, 12:22 PM
    • 13,149 Posts
    • 9,492 Thanks
    Debt_Free_Chick
    • #8
    • 22nd Oct 05, 12:22 PM
    • #8
    • 22nd Oct 05, 12:22 PM
    Looks like I'm the only one who would bake it, then

    Soak. Take two pieces of foil, one lengthways and the other widthways across a roasting tin. Fold the ends of one piece of foil together and over - you want to make a "tent" not wrap the joint. Repeat with other piece of foil.

    Bake at gas mark 3, 160C, 325F for 20 mins per lb (450g).

    Transfer joint to a worksurface - pour off fat/juice and reserve (good for enriching lentil soup). Take a sharp knife and peel off the rind, but leave the fat. Slash the fat criss-cross fashion to make huge diamonds. Push a clove into each X, smother the whole fat with English Mustard (I just make it up from Colman's dried mustard) and sprinkle with demerara sugar.

    Return the oven for about 30 mins. Let it rest for another 30 minutes before carving.

    Delicious, hot or cold.

    • arkonite_babe
    • By arkonite_babe 22nd Oct 05, 5:40 PM
    • 7,259 Posts
    • 8,310 Thanks
    arkonite_babe
    • #9
    • 22nd Oct 05, 5:40 PM
    • #9
    • 22nd Oct 05, 5:40 PM
    A lot of you might disagree but I love Coca Cola ham!!! Yummy!!
  • molesworth
    A lovely gammon joint sounds too good to just boil - but then again there'd be all that useful ham stock if boiled. I'd compromise and boil, then bake.

    Put joint in pan, just cover with water, bring to the boil and then simmer gently for 30 mins per pound. Remove joint, carefully take off skin and score fat diagonally in each direction to create diamond shapes. Stick a clove in each diamond. Lightly cover with runny paste of French mustard and soft brown sugar (one part mustard with two parts sugar moistened with a little white wine). Put into hot oven for 45 minutes.

    You still have the stock, which is perfect for lentil, pea or minestrone soup. My choice would be minestrone, a meal in itself. And if there is any leftover ham (after the leftover salad!) how about ham fried rice?
    • fluffyscruffy
    • By fluffyscruffy 23rd Oct 05, 7:10 PM
    • 278 Posts
    • 196 Thanks
    fluffyscruffy
    try this, its superb
    http://www.nigella.com/recipes/recipe.asp?article=149
    ham in coca cola made with a gammon joint, highly recommended!
    Fluffy
  • tootles
    I use the Ted Hutchinson method, cook it for part of the time in the pressure cooker and then take the rind off, mix together demerera sugar, dry english mustard and some mixed spice, put the joint in the tin with the fat side uppermost and then spread the sugar and mustard mixture over the fat, bake in the overn for the rest of the cooking time, the sugar will caramalise and form a crust over the fat.... delicious either hot or cold..........another way is to score the fat and then drizzle honey over it, spread with a mixture of sugar and mustard and then cook in the same way.
  • scuzz
    My Dad used to boil it in bitter!! Which was actually quite nice

    Or Mum honey roasts it - slice diamonds in the skin and cover with honey

    I've also had it with brown sugar used for a crust
  • magicmaria
    What to do with a Gammon Joint
    Hi I have been given a very large Gammon joint and haven't got a clue how to cook it, do I boil it or roast it??? please has anyone got any great recipe ideas with what I could do with it. Thanks
  • Jazzycat
    Hi,

    you can either keep it whole of cut into smaller joints. It freezes fine. Keep it to about a 1kg piece at the smallest. If it is tied together then do keep this on or the gammon will fall apart - only cut where it will not come apart - between the strings should be fine. If it has an articial skin then keep this on.

    The best bet is to soak the gammon in water overnight or for a few hours if not possible. This takes the excess salt that is used to cure the ham off.

    Then put in fresh water and bring to the boil - surface skim any residue.

    Simmer for about half an hour per kg. A large joint however is best boiled for no longer than 1hr 30mins as it will dry out excessively when roasted.

    Heat oven to 190oC. Drain gammon. If the gammon has a rind and fat layer then this is best removed now. Simply cut off and discard. If you like the flavour of cloves simply stud the joint with about a dozen of them (you can be decorative with them and score the meat in a criss cross pattern and put the cloves into each diamond shape you make - no real point though). Put gammon joint into oven and bake for 1hr to 1hr 15min. 20 minutes before end of cooking remove joint form oven. You can glaze the joint to give it a real flavour. I use honey as this is perfect for gammon. Use about 5-6 table spoons and drizzle over gammon. When done remove from oven and allow the meat to rest for 15mins before serving - this tenderises the meat by allowing it to relax after the intense heat of the oven. Perfect cold. Enjoy.

    Here are some links to recipes pages

    http://www.deliaonline.com/recipes/roast-gammon-with-blackened-crackling-with-citrus-rum-and-raisin-sauce,1246,RC.html

    http://www.uktvfood.co.uk/index.cfm?uktv=recipes.recipe&iID=516007

    http://www.bbc.co.uk/dna/h2g2/A666650

    they all vary and have different soaking times but I do the above and it always works - good luck!
    Last edited by Jazzycat; 20-12-2005 at 8:17 AM.
  • donna-j
    Here's Nigella Lawson's Ham cooked in Coca-cola. It's really lovely.

    http://www.channel4.com/life/microsites/N/nigella/bites8.shtml
  • Ted_Hutchinson
    Unfortunately Gammon doesn't feature in The World's Healthiest Foods so really I think it would be best if this thread could be moved to MoneySaving Old Style
    Where some time ago this thread had some useful tastey Gammon Recipes.
    Organic Bacon/Gammon Joint
  • magicmaria
    Thank you - I am new to this how do I move the thread
  • Ted_Hutchinson
    I expect a board guide will do it later. It's not a bit issue if threads end up in the wrong place. It happens all the time. It's just that in the Moneysaving old style board there are some regulars like Curry Queen who are really good cooks and always very helpful so you get more really useful replies.
  • katiepops
    You can also cook it in the slow cooker - I love cooking meat in the slow cooker, it tastes so much nicer than roasting.

    Kate
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