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Gammon joint advice needed!
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By (user no longer on site)
over a year ago
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"Anyone know how to cook an unsmoked gammon joint it's 2.2kgs advice appreciated lol 
(And yes I know there's Google just wondered if anyone had any pearls of wisdom)
Thanks in advance"
Low 'n' slow in the oven covered in honey or Maple Syrup and baste every so often. |
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By (user no longer on site)
over a year ago
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I never cover mine, i am simple score the top, dash of salt and pepper and i roast in for an hour to hour and a half.
Pease pudding, carrots mash and gravy
Her |
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By (user no longer on site)
over a year ago
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"I do mine in the slow cooker with veggies and a bottle of coca cola - sounds weird but tastes lush!"
This yum...or you could do the same boiling in a deep pan and just keep topping up the coca cola so it remains covered
I like them roasted too, 30 mins per 500g covered plus 30 mins uncovered at the end |
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By *iwife81Couple
over a year ago
Bolton |
So nice done in cola. Usually, I use a 2 litre bottle of cola, roughly chop an onion and put all into a large pan. Bring to the boil, then gently simmer for approx 1 hour per kg. Finish off by coating in honey, and in the oven for approx 15mins. Delicious xx |
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By *iwife81Couple
over a year ago
Bolton |
"You can do it in Ginger beer too . "
never thought of using ginger beer. Can't wait to try that! Did it in cider once, still tasted good but not as good as the cola. Heard people try cherry cola too but not sure about that! |
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"You can do it in Ginger beer too .
never thought of using ginger beer. Can't wait to try that! Did it in cider once, still tasted good but not as good as the cola. Heard people try cherry cola too but not sure about that! "
The cheaper the cola the better for this!
You can always boil it first then peel the skin off leaving a layer of fat. Cover the fat with a mixture of or just one of honey, mustard, marmalade, brown sugar, maple syrup, cranberry sauce thinned with a little orange juice then put in a hot oven till it goes golden. |
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By (user no longer on site)
over a year ago
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Let is marinade in cider (cheap 2 litre bottle will do) overnight, then the oven at 160c for about 90 to 100 mins. Let it rest under foil for about 15 mins before slicing and serving. Delicious! X |
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By (user no longer on site)
over a year ago
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Stud it with cloves , place in a roasting pan , cover in tin foil and add 1in of water . Cook for 90 mins on medium low. Remove the foil and cover with brown suger and turn up the heat for about 20mins . Hope that helps x |
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By (user no longer on site)
over a year ago
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Soak in cold water for a while first. Then simmer in a stock with apple juice, onion, celery, leek, carrot, cloves and peppercorns with a bouquet garnet (about 1-1.5 hours for a 2kg joint). Allow to cool in stock, score fat, cover in a honey, sugar, mustard powder and bourbon mixture and whack in a high oven till golden. Save the stock which helps make fabulous soup! |
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By (user no longer on site)
over a year ago
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"Anyone know how to cook an unsmoked gammon joint it's 2.2kgs advice appreciated lol
"
What does it say on the packet?....
That's my guideline and I still manage to fuck that up   |
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By (user no longer on site)
over a year ago
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"Boil it in with an onion and a few cloves for 2 hours.
Criss cross it with a knife, rub honey and other shit on it, bung it in the oven high for half hour"
This |
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By (user no longer on site)
over a year ago
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I boil mine in hot water I have slices of it with chips and peas then have loads of butties with the remainder smothered in mustard.This is the single mans way of getting plenty of meals out of it. |
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By (user no longer on site)
over a year ago
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Boil it for about 30-40mins from cold then drain, strip off the fat.
Coat it in columns mustard all over, sprinkle with dark brown sugar and roast for another 30mins at 200*
Baste it as the juices form.
Save me the burnt ends |
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By (user no longer on site)
over a year ago
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IF theres any left then shred it the following day, cost it in Lyme Bat Winery Spicy Chutney with Jack Rat and caramelise it in a hot pan, serve on fresh granary in a triple decker..... |
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By *icple123 OP Couple
over a year ago
st albans |
The option worked very well thank you
The packet had suggested putting it in the oven and Id worried this would make it too dry, but boiling it in with an onion chucked in was delicious and finished it off for a crispy finish with honey rubbed into the top and it worked brilliantly
Thank you for all your suggestions x |
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