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(12 Posts)
Tinkerisdead Thu 06-Oct-11 17:34:58

I should put this in food really but I'm hoping to attract the poncetastics who do an xmas ham.

I need help. I'm totally baffled by it, gammon, bacon joint, ham hock? Whats the bloody difference. If I tell you I want a big christmas glazed ham that I can carve off for cold meat and maybe warm on xmas eve or boxing day.

Last year I tried a recipe from good food but I had a gammon joint and it was so small for 2 adults that it was too overdone. I have a slow cooker if thats preferable and am a decent cook. Its just ham that defeats me and rice but that's for another day

So firstly can you tell me exactly what it is I'm ordering or selecting in tesco, and then the best way to cook it!

thestringcheeseincident Thu 06-Oct-11 17:37:43

Order from here for a start, they are fabulous. We've had them the last 3-4 years and they are so tasty.Very good delivery service too

ToothlessHag Thu 06-Oct-11 18:47:08

to cook it, use nigellas coca cola ham recipe. its amazingly good

Tinkerisdead Thu 06-Oct-11 20:12:36

Okay Im still confused. I want to cook my own. So if I follow nigellas recipe what cut of meat am I actually asking for?

Tinkerisdead Thu 06-Oct-11 20:14:21

okay she says mild cure gammon so i need a whacking great gammon joint. cook slow in coke, then blast in oven etc and that should sort me?

Taffeta Thu 06-Oct-11 22:02:22

Go to butcher. Say you want to bake your own ham. Show them your roasting tin size.

Boil ham for half the time. Then take off rind, crisscross fat, spear with cloves, smear with marmalade and mustard and roast for the other half of the time.


Tinkerisdead Fri 07-Oct-11 12:55:35

Hmmmmm see taffeta thats sounds scrummy and easy. I'll quiz the local butcher you're right.

ChooChooWowWow Fri 07-Oct-11 14:03:46


Thank you so muchfor posting this. I too have been wondering this.

Have some some thanks

ENormaSnob Fri 07-Oct-11 15:17:04

Yes I need the answer to this too.

Do you have to soak it or sommat first?

Listzilla Fri 07-Oct-11 15:35:59

Whether or not you soak it depends on the cure - our butcher uses a mild cure so we don't need to, but if in doubt, soak!

Definitely try the slow cooker, I did a small lump of ham in mine last weekend and it was definitely nicer than when I boil it in a pot.

Try and get a nice fatty ham, if you can, and don't skimp on the glaze, it's the best bit!

girlywhirly Fri 07-Oct-11 16:05:35

TheDoctorsWife, look on the thread entitled 'What do you eat Christmas eve?' I have posted a recipe for gammon in Guinness and muscovado. You don't have to have the gravy and can eat it cold if you wish.

Tinkerisdead Sat 08-Oct-11 08:13:35

Whoa i got flowers!!! Thanks choc grin

Okay im gonna do a trial run. I think my prob last time was boiling it it eas prob too aggressive heat and too small a piece. I may do it tomorrow actually, off to check out the recipe girlywhirly.

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