To ask how to cook smoked gammon?

[Christmasapple]

I have a small smoked gammon joint. I was hoping to cook it in the slow cooker for Christmas, maybe with some pineapple?

The thing is I don’t know how to cook it. Does it need to be soaked first? I kind of remember my mother doing this…..

Is there a guide for cooking time per weight of meat?

Does anyone have any other tips for a novice?

Many thanks x

I've had gammon this eve. I chuck it in the slow pot with either a glass or two of cider/apple juice/coke. Switch on and leave for the day. Mine wasn't for slicing so more of a pulled pork texture.

Throw it in with some water or pineapple juice or coke -

Even some brown sugar and honey.

Chuck it in the slow cooker. Cover it over with cherry cola and cook overnight on low. In t’morn let it cool and slice, eat it and enjoy 😉. It’s right nice.

Doesn't need to be soaked (though my Irish mum always did!). I did a 2.6kg joint yesterday - 6 hours on low in a slow cooker half filled with ginger ale. I then take it out and slather in a paste of lemon juice, paprika, garlic and ginger (after scoring the surface). Pop in a hot oven for 20-30 minutes to give it a nice glaze

Cover it either either coke or cider in the slow cooker.

I usually soak for an hour in water, then chuck that and cook it for an hour in half and half water and pineapple juice, then remove skin (leave fat) and press brown sugar into the fat before finishing roasting in hot oven

So many different options!

Have a look at taming twins account on instagram. Her slow cooker gammon is delicious. I am making it again this year.

So many different ways to cook it! I don't do it in a slow cooker so can't comment on timings.
I like it simple - so I cook it in a big pan of water with a bayleaf or two, a carrot, an onion, a couple of cloves of garlic and a stick of celery for around 20 minutes per pound once it has come to the boil. However.... if I'm only going to have it cold.... i.e. for ham (cold with salad) rather than gammon (hot with veg and onion sauce) then I take it out of the cooking water for the last half hour and finish it off in the oven. Don't throw away the stock if you want to make soup with it - it is a great base for lentil soup! And if I'm going to make soup then I will usually soak it for a couple of hours in cold water before I cook it.

I never soak, I heat some honey, brown sugar & coarse grain mustard on a low heat then brush all over, if there’s some fat on the top then cross cross score it and push cloves in.

Cook on a low heat and about half way through spoon the brine back over the top, then use it to make gravy.

Again, coke. If it’s one with sugar removed then add it back. Brown sugar works. You need a syrupy offering.

I’ve heard Fanta also works well.

when cooked, remove from the liquid and drizzle with honey. If you fancy give it a coating of whole grain mustard mixed with honey and a dash of soy. Quick blast for 15 min in the oven takes it from being a wet ham to a drier gammon.