Gammon- how to cook?

[Henryhoover12]

Please can I have your best gammon recipes. Online there’s so many different options- boil, roast, boil then roast🤪 help please ☺️

I do it in the slow cooker with a tin of pineapple and some brown sugar...for eight hours

I boil it first as it's too salty otherwise for about 25-30 mins ,then I roast in a roasting bag with honey for however long it takes .

Also do you remove the rind or keep it on?

Also slow cooker fan here. I splash a bit of apple juice under it and just let it cook with no messing about. Falls apart on the plate.

I always make Nigella's ham in. Coca Cola www.nigella.com/recipes/ham-in-coca-cola Delicious and the leftovers are very versatile.
I almost always make her pasta with ham and peas too afterwards.

I boil it first with aromatics such as onion, celery and a couple of star anise.

I leave it to cool then remove the rind, leaving the white fat layer which I criss-cross lightly with a knife then cover with a mixture of honey and a little grainy mustard then roast until nicely golden.

I par boil the joint first to make sure it's not too salty.

Then I drain, let it cool a bit and cut off most of the fat. I mix up whole grain mustard and homemade chunky marmalade and spread this on to the gammon. Wrap it loosely in foil, roast for 20 mins per lb. Open the foil 3/4 of the way through the cooking time, baste and then leave the foil open so it browns a bit. It is delicious served either hot or cold. :)

Soak in brine overnight or up to a couple of days. Bring to boil from to reduce salt content.
Cover and slow roast 4 to 6 hours at 100C

I’m a boiler & a roaster! And sometimes in my slow cooker lol.

Boil/slow cook the gammon (skin on) covered by full fat coke & pineapple (or either/or). Sometimes I add 5-6 whole cloves and a teaspoon (ish, I never measure!) of black peppercorns. Boil then simmer until the gammon reaches at least 71C (time depends on the size of the joint).

I have asbestos hands so I don’t bother let it cool before the next part… (please be careful lol).

Using a sharp knife, cut the skin off, but make sure you leave a layer of fat on the joint (take off any string or that weird plastic wrapper some joints have before you do this lol).

I cut a series of diagonal cuts across the fat, turn the joint & cut diagonal lines the other way to make diamonds in the fat. Don’t cut into the meaty bit.

If you’re feeling fancy, you can stud every diamond with a whole clove.

Preheat an oven to 180c, put the scored joint on a baking sheet.

Make up a concoction of whole grain mustard, honey & brown sugar (a wodge, maybe a tablespoon of honey). Paste this wonderous gloop all over the diamonds (I kind of wiggle the diamonds to get the mixture in the cracks) and cook for about 10 mins until brown & bubbling.

Don’t walk away for a wee, because it will invariably burn before you’ve finished! I know this from experience, but then my oven hates me (I swear it knows what I’m thinking & smirks when I walk out the kitchen).

And that’s how I cook gammon.

Sometimes I’ll throw orange peel into the pot, a couple of bay leaves, the odd onion.

If I slow cook it, I use high until the liquid boils, then turn it onto low for around 6 hrs (depending on size, the smallest I usually cook is 1.2kg).

*either/and the coke & pineapple. Or just coke. Or just pineapple. Sometimes I go rogue & use orange juice.

Almost the same as Centrifugal above, except the cloves go in the boiling water.

Remember to keep the water, not throw it away. Makes the best base for a pea and ham soup

Unsmoked gammon
Cover in full fat coke
Cook
Take out of coke
Put on tray
Cover in a mix of honey, mustard and garlic. Shove in oven for 20 minutes. Baste as you go.

Nigella’s ham in coke recipe is fabulous

Slow cooker, on low for 8 hours in a bottle of full fat coke. Then I roast it for thirty mins with a honey and mustard glaze.

I stand mine for a few hours ( depending on its size ) in cold water .
dry it off and cut slits in the skin and coat in either
Whole gain mustard
English mustard and honey
Oxford marmalade ( thick cut and strong )

Loosely covered in foil until its almost cooked then uncover and turn the oven up high to crisp the skin ( mind the sugar in the honey / marmalade doesn't burn )

I like mine to still be sliceable rather than falling apart , so any remaining gets sliced and coating in any left over cooking juice .

I want a gammon buttie now !

I do it in the slow cooker in cherry coke, with a vegetable stock pot, a halved onion, and a cinnamon stick. When it comes out, lifting it very carefully as it tries to fall apart, I pat it dry, then cover the fat with a mix of muscovado sugar, cinnamon, paprika, and ginger, then roast for 30 - 40 minutes.

Definitely boil, glazed, roast, especially a large joint otherwise by the time it's cooked through the outside will be cremated, my ex MIL does this every Christmas, she has it in the oven for hours and wonders why it's dry.

I boil mine with carrots, onions and cloves in the boiling water. Then dry thoroughly, criss cross through the fat and roast in a hot oven. I usually use a glaze of honey and mustard.

Another vote for Nigella’s ham in coca-cola!

@Lunaballoon

I boil it first with aromatics such as onion, celery and a couple of star anise.

I leave it to cool then remove the rind, leaving the white fat layer which I criss-cross lightly with a knife then cover with a mixture of honey and a little grainy mustard then roast until nicely golden.

I do this except I boil in onion and peppercorns. Its amazing.

Wrap in a copy of the daily mail and slowly simmer until infuriated.

I feel a gammon cook-off needs to happen now

My DS would be happy to be a judge

Thanks so much for all the messages guys. I tried boiling it once and it went very rubbery/gummy. Then when I roast it dries out 😬

Smoked gammon, boiled in plain water for at least a couple of hours.
I’ve tried it in cider and coke but prefer plain water.