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    • Auzelia
    • By Auzelia 19th Mar 09, 6:06 PM
    • 796Posts
    • 609Thanks
    gammon shank
    • #1
    • 19th Mar 09, 6:06 PM
    gammon shank 19th Mar 09 at 6:06 PM
    i bought it from morrisons for 1.49 and was wondering what I can do with it.

    I have a slow cooker and a pressure cooker.

    I bought some scotch broth mix as well incase I can use the meat for soup.

    I would like to try somethin different (not spicy though)

Page 1
    • Paulie'sGirl
    • By Paulie'sGirl 19th Mar 09, 6:10 PM
    • 917 Posts
    • 2,735 Thanks
    • #2
    • 19th Mar 09, 6:10 PM
    • #2
    • 19th Mar 09, 6:10 PM

    Try this thread here :

    I usually cook mine on the hob in plenty of water. I use the water for split pea and ham soup, and the majority of the meat for sandwiches or quiche, or french bread pizza.

    Hope that helps!

  • Stephen Leak
    • #3
    • 19th Mar 09, 6:53 PM
    • #3
    • 19th Mar 09, 6:53 PM

    For 2 servings of soup


    1 ham joint
    500ml of water
    125g of peas
    Ground black pepper to taste


    Rinse the ham in cold water, then soak the ham in cold water for at least 6 hours, changing the water once or twice if it is very salty, or according to any cooking instructions. If you are using dried peas, soak them in water according to the instructions.

    Put the ham into a large saucepan and cover with fresh water. If you are using soaked dried peas, add them now. Bring to the boil, then turn down the heat until it is just boiling (simmering).

    Put the lid on the saucepan and cook according to the cooking instructions on the ham. Remove any salty white scum, which will probably form on the surface of the water. Check the liquid level from time to time and top up if it starts to dry out.

    Remove the ham.

    If you are using fresh, frozen or tinned peas, add them now. Continue cooking until the peas are soft. Check the liquid level from time to time and top up if it starts to dry out.

    If you have a food processor, put the soup in it and blend it to the desired consistency. If you have a hand blender, put it in the soup and blend it to the desired consistency. If you don!!!8217;t have a food processor or hand blender, use a potato masher, press the soup through a sieve with the back of a spoon, or leave it lumpy.

    Season with the pepper. Continue to cook for another couple of minutes.


    You can use dried, fresh, frozen or tinned peas. However, dried peas have to be soaked in advance.

    Shred some of the ham and add it to the soup before serving.

    Omit the ham and make pea soup.


    Pea soup can be any consistency from a thin liquid with soft peas floating in it to a thick paste you can stand a spoon up in.
    Last edited by Stephen Leak; 19-03-2009 at 6:57 PM.
  • Janus21
    • #4
    • 20th Mar 09, 8:29 AM
    • #4
    • 20th Mar 09, 8:29 AM
    There was a recipe in the Independent magazine last Saturday for Guinness-Baked Ham Hock, ( When I got my gammon shank from Morrisons last night, the butcher said the gammon shank could be used just as well. I'm trying it tomorrow.
    • lindseykim13
    • By lindseykim13 24th Sep 11, 1:55 PM
    • 2,913 Posts
    • 4,412 Thanks
    • #5
    • 24th Sep 11, 1:55 PM
    What do i do with a gammon shank please?
    • #5
    • 24th Sep 11, 1:55 PM
    Bought one this morning as it was cheap in morrisons and never cooked one before so no idea what to do with it now, any suggestions would be appreciated?

    Dh thinks we can get crackling out of it but i'm not sure if roasting is the best way to cook it?

  • BitterAndTwisted
    • #6
    • 24th Sep 11, 2:55 PM
    • #6
    • 24th Sep 11, 2:55 PM
    Maybe these previous threads might prove useful:
  • Jai_M
    • #7
    • 24th Sep 11, 3:04 PM
    • #7
    • 24th Sep 11, 3:04 PM
    My mother usually grills it, and serves along with crouquettes(fried) and peas/sweetcorn.

    I then add lashings of cheese and mayo

    Occasionally its used in the house as 'fat bacon'. ie, fry up with gamon instead of bacon.

    Apparently gammon goes with pineapples and eggs, on top??
    • sheldon08
    • By sheldon08 24th Sep 11, 3:24 PM
    • 28,922 Posts
    • 70,528 Thanks
    • #8
    • 24th Sep 11, 3:24 PM
    • #8
    • 24th Sep 11, 3:24 PM
    I don't know if yours is boneless or not? When I buy a gammon joint I usually cook it in cola, 'sort of' following this recipe It's VERY yummy. Sometimes I don't faff with it at the end and just cook it in the cola then eat it. I usually buy the 19p cola to cook it in
    Mash p'tater, mash p'tater

    • zippychick
    • By zippychick 24th Sep 11, 3:36 PM
    • 9,343 Posts
    • 17,881 Thanks
    • #9
    • 24th Sep 11, 3:36 PM
    • #9
    • 24th Sep 11, 3:36 PM

    Here's the coke thread

    Ill merge this later on

    A little nonsense now and then is relished by the wisest men
    Norn Iron club member #380

    • lisa26
    • By lisa26 24th Sep 11, 9:17 PM
    • 2,057 Posts
    • 7,667 Thanks
    The only use I've ever found for gammon hocks is making soup!! I don't like it used in anything else, it can be quite fatty and tough if its not been cooked really slowly. I've tried roasting one before and it was HORRIBLE!!! I usually use them for pea and ham soup, there are some nice recipes on BBC good food.
  • Owl
    Bung in SC overnight on low.... pour off stock and make soup, strip bone of meat and put in sarnies etc. Very nice and a MrM one lasts my Dh for 4 days of lunches!!

    Owl x
    Children are born with wings .... Teachers help them to fly
    One day your life is going to flash in front of your eyes.... Make sure it's worth watching!!!!!
    • meritaten
    • By meritaten 24th Sep 11, 9:30 PM
    • 23,093 Posts
    • 60,820 Thanks
    I normally boil a gammon - but it sounds as if yours still has the skin on - if your OH thinks you can get crackling from it.
    Try boiling it for a couple of hours then taking it out of the water - dry the skin off then rub in some cooking oil and a teaspoon or so of salt. place it in a HOT oven for about half to three quarters of an hour. That should crisp up the crackling and the meat should still be quite moist.
    • suzybloo
    • By suzybloo 24th Sep 11, 9:34 PM
    • 1,079 Posts
    • 8,715 Thanks
    I usually make soup with it and then take the skin off and slice it to have with cauli cheese, roast potatoes and carrots.Remember if it is smoked soak it in cold water for a couple of hours to reduce the saltyness. I make either yellow split pea soup, lentil soup or tatty and leek soup with it........ delicious.
    The leftovers picked off the bone are great for adding to quiche, omolettes, macaroni cheese etc.
    Hope that helps
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