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slowcooker/help...ca n i ??

(8 Posts)
onlyaftereights Mon 14-Jan-13 21:47:53

Put a large pork joint in,do I add water,want to cook and carve up for meals in the week:-)

Seabright Mon 14-Jan-13 22:32:52

I get a gammon joint and put it in without anything else. Leave overnight and it's ready to take out first thing.

Tesco & Sainsbury's usually have them on 3 for £10, so I put 2 in the freezer. I often do one Friday night, then there's plenty for sandwiches, carbonara etc over the weekend. Works well for us.

Pendipidy Mon 14-Jan-13 22:35:16

What, no water, nothing? Just the gammon?

I did a pork leg joint. It was 2kg.

Put it in. Put the lid on and switched it on. It makes its own juice. After ten hours it was done.

I found it a little dry, though I think if it had been a fattier cut it would have been moister.

Seabright Tue 15-Jan-13 08:32:48

Yes, just the gammon. Mine is a small slowcooker and gammon is pretty fatty, so when you open it in the morning, it's just sitting in a puddle of gammon-juice.

If you are worried it might stick to the base before the juice starts being released, oil the bottom of the slowcooker first.

dreamingofsun Tue 15-Jan-13 09:01:15

or you can cook joints in stock with an onion and herbs - this is what i do with gammon or pork shoulder

pinkyp Tue 15-Jan-13 09:09:27

I don't add water when I do beef joints just put it in on low

Sunnymeg Wed 16-Jan-13 19:45:29

I cook a whole chicken in the slow cooker, just on its own - turns out lovely. If I have a fatty joint or am doing duck I put a few small potatoes on the bottom of the slow cooker and then sit the meat on top. This stops the joint sitting in fat whilst it is cooking, then just throw the potatoes away at the end. Apparently balls of foil are meant to work just as well, but I've never used them as I was worried they would collapse under the meat.

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