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(7 Posts)
Glomerulus Fri 09-Jan-15 21:09:47

I have gammon. I don't particularly want it, but I have it, and I feel I should cook it. I'm thinking bubble and squeak as an accompaniment for it (and veg), and I've seen rumours of gammon and coke. How does this work? Are there other ideas?

Please note, I don't have a slow cooker.

Thanks in advance!

TyneTeas Fri 09-Jan-15 21:32:33

you could cut it into two or three pieces and freeze it if you have more than you can face eating in one go

One of my favourites is small chunks in a tomato garlic sauce with potato wedges and mozzarella on top : )

or potato and bacon soup

stealthsquiggle Fri 09-Jan-15 21:38:21

A big joint, or steaks? If it's a joint, it needs soaking, then boiling, then take the skin off and plaster it in mustard and sugar and blast in the oven. You then have yummy ham to eat as it is, or use in pies or lots of other things. We did one for a party last weekend and have been eating it ever since.

Glomerulus Sat 10-Jan-15 07:22:32

Those skins sounds amazing! I'm almost excited about having gammon now...

Equally, the honey mustard ham would defo taste great, but am worried we wouldn't 't get through it all. Can you freeze it once you've cooked it?

Btw it's a big joint - aware it needs boiling first, just trying to get inspired around flavours/sauces.

stealthsquiggle Sat 10-Jan-15 14:34:24

Yes, absolutely can be frozen once cooked.

Norfolkandchance1234 Sun 11-Jan-15 16:37:13

I'm boiling a 1kg gammon for the first time in water with cloves, peppercorns, apple and a bay leaf. I've brought it to boil from cold takes forever then simmer for one hour apparently hmm I'll let you know if it's any good.

SauvignonBlanche Sun 11-Jan-15 16:40:24

I'm doing this with the ham I bought for New Years Day but was too ill to cook. It's been simmering for over an hour and smells great.

I'm just starting on roast potatoes. I need to get rid of the litres of goose fat our Christmas goose gave us.

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