 |
By *ib. OP Man 17 weeks ago
Hampshire |
I read a recipe online to slow cook a gammon joint which recommends coating it in hoisin sauce and then putting it (fairly dry) into the slow cooker for circa 10 hours.
Other similar recipes recommend cooking it in stock, pulling/shredding, and then adding hoisin.
Thoughts/recommendations?
|
Reply privately, Reply in forum +quote
or View forums list | |
|
By *ib. OP Man 17 weeks ago
Hampshire |
"I like cooking it in Coca Cola in the slow cooker. Take it out at the end. Glaze it in honey and put in a hot oven for 20 minutes "
I want shredded hoisin pork. That's my end game.
You recon cooking it dry is a mistake? |
Reply privately, Reply in forum +quote
or View forums list | |
"Is it unsmoked?
Sure as hell is."
My personal preference is to cook gammon in stock or liquid of some sort. I'd simmer in the slow cooker for however long you think and add the hoisin afterwards. |
Reply privately, Reply in forum +quote
or View forums list | |
"Is it unsmoked?
Sure as hell is.
My personal preference is to cook gammon in stock or liquid of some sort. I'd simmer in the slow cooker for however long you think and add the hoisin afterwards. "
I agree, adds moisture to it |
Reply privately, Reply in forum +quote
or View forums list | |
|
By *ib. OP Man 17 weeks ago
Hampshire |
"Is it unsmoked?
Sure as hell is.
My personal preference is to cook gammon in stock or liquid of some sort. I'd simmer in the slow cooker for however long you think and add the hoisin afterwards. "
Thank you.
I did think cooking it 'dry' was a bit strange and didn't want to blindly follow something I was unsure about.
Will give it s whirl this weekend. |
Reply privately, Reply in forum +quote
or View forums list | |
"Is it unsmoked?
Sure as hell is.
My personal preference is to cook gammon in stock or liquid of some sort. I'd simmer in the slow cooker for however long you think and add the hoisin afterwards.
Thank you.
I did think cooking it 'dry' was a bit strange and didn't want to blindly follow something I was unsure about.
Will give it s whirl this weekend."
Let us know how it turns out  |
Reply privately, Reply in forum +quote
or View forums list | |
|
By *ib. OP Man 17 weeks ago
Hampshire |
"Is it unsmoked?
Sure as hell is.
My personal preference is to cook gammon in stock or liquid of some sort. I'd simmer in the slow cooker for however long you think and add the hoisin afterwards.
Thank you.
I did think cooking it 'dry' was a bit strange and didn't want to blindly follow something I was unsure about.
Will give it s whirl this weekend.
Let us know how it turns out "
Will do.
I bet every forumite is on the edge of their seat! |
Reply privately, Reply in forum +quote
or View forums list | |
|
By *oxy jWoman 17 weeks ago
somerset |
"I like cooking it in Coca Cola in the slow cooker. Take it out at the end. Glaze it in honey and put in a hot oven for 20 minutes "
you seen that you tube clip where they pour cola on the pork and all those tiny worms come out ? |
Reply privately, Reply in forum +quote
or View forums list | |
"Is it unsmoked?
Sure as hell is.
My personal preference is to cook gammon in stock or liquid of some sort. I'd simmer in the slow cooker for however long you think and add the hoisin afterwards.
Thank you.
I did think cooking it 'dry' was a bit strange and didn't want to blindly follow something I was unsure about.
Will give it s whirl this weekend.
Let us know how it turns out
Will do.
I bet every forumite is on the edge of their seat!"
Well life is a bit slow down here on the south coast. |
Reply privately, Reply in forum +quote
or View forums list | |
|
By *ib. OP Man 17 weeks ago
Hampshire |
"Is it unsmoked?
Sure as hell is.
My personal preference is to cook gammon in stock or liquid of some sort. I'd simmer in the slow cooker for however long you think and add the hoisin afterwards.
Thank you.
I did think cooking it 'dry' was a bit strange and didn't want to blindly follow something I was unsure about.
Will give it s whirl this weekend.
Let us know how it turns out
Will do.
I bet every forumite is on the edge of their seat!
Well life is a bit slow down here on the south coast. "
I might do a daily thread on it.
Big plans ahead. |
Reply privately, Reply in forum +quote
or View forums list | |
|
By *AJMLKTV/TS 17 weeks ago
Burley |
Do you mean a pork joint, or definitely gammon? Gammon, even unsmoked, I think is too salty for hoisin, unless you like the saltiness. Dry roasting won't get rid of the saltiness, but slow simmering will to an extent. You could also try soaking the joint in cold water for a couple of hours to reduce salt more. Personally, I would soak for 2 hours, slow simmer with onions and a few bay leaves, shred, mix in hoisin, chopped spring onions and a little ginger and put in oven for 20 mins, covered - giving the hoisin time to settle into the meat. |
Reply privately, Reply in forum +quote
or View forums list | |
"I read a recipe online to slow cook a gammon joint which recommends coating it in hoisin sauce and then putting it (fairly dry) into the slow cooker for circa 10 hours.
Other similar recipes recommend cooking it in stock, pulling/shredding, and then adding hoisin.
Thoughts/recommendations?
"
Cooking it in either coca cola or cider is delicious |
Reply privately, Reply in forum +quote
or View forums list | |
"Is it unsmoked?
Sure as hell is.
My personal preference is to cook gammon in stock or liquid of some sort. I'd simmer in the slow cooker for however long you think and add the hoisin afterwards.
Thank you.
I did think cooking it 'dry' was a bit strange and didn't want to blindly follow something I was unsure about.
Will give it s whirl this weekend.
Let us know how it turns out
Will do.
I bet every forumite is on the edge of their seat!
Well life is a bit slow down here on the south coast.
I might do a daily thread on it.
Big plans ahead."
I wish you would.  |
Reply privately, Reply in forum +quote
or View forums list | |
» Add a new message to this topic
