Best Gammon EVER

[Marshmallowbrain]

What are your fail proof, best gammon you've ever had in your life recipes?

My neighbour told me how she does hers. I'm veggie so no idea what it's like though lol
Bring to boil and chuck water away. Do it again and cook for 20 mins per pound and add 20 mins.
She's elderly so very old school.

I don’t soak, and roast it at a high temperature to get delicious crackling, all the fat balances all the salt and it’s smoky and fantastic. And of course you eat less that way. The fat is needed with each bite, delicious.

I slowcooker the gammon in cider on xmas eve, then cool and refrigerate to roast on boxing day. Do this every year.

The trick for super succulent gammon is to allow it to cool in the cooking liquor, that way it draws moisture (and flavour) back into the meat as it cools.

Simmer in cider with onion, fresh bay leaves, juniper berries, peppercorns, and other aromatics to your taste, for 3-6 hrs in a slowcooker. Allow to cool in the liquor. Refrigerate until needed. Trim the skin, score the fat, stud with cloves, brush with a honey-mustard glaze, roast until the glaze is caramelized.

Brilliant thank you. Any ideas how long it takes to roast? I'm presuming it'll have to get completely up to temperature to be safely reheated

So MN gammon experts: my question is (having only ever done gammon roasted in the oven according to the instructions with no other fancy bits and it not being great) would you suggest Nigella’s slow cooker in coke and onion or the one that’s just slowly roasted in the oven with dark syrup and cloves? Which is nicer? I have my gammon joint in the shopping basket delivery for 23rd and don’t want to ruin it - I’m not a confident cook!

I'd guess around an hour in a hot oven, and get it out the fridge an hour ahead of time so it's not going straight from fridge to oven. It's never not been hot all the way through by the time the glaze has caramelised. I mean, it's xmas, all timings are a bit vague and it'll be ready when it's ready...

@ABagInABox has won.

My version which will soon be amended to incorporate @ABagInABox s glaze, is as follows.

Slow cooker for 6/7 hours
Remove rind and spread with a dark brown sugar and honey mix.
I accidentally improved the whole thing last year by standing the ham in the slow cooker on a bed of rosemary sprigs.

Rosemary has never to my knowledge been recommended with ham but it was delicious.

@woffley thank you. I came up with it because I was annoyed that just the top gets glazed, I mean, that is the best bit of the ham. So why not lovingly apply that glaze all over? Honey and brown sugar sounds delicious too.

I hope whatever ham everyone is doing, it is cooked to perfection and a delight to the tastebuds.

I do this one every Christmas and is always a winner - its a Hairy Bikers one
Honey and marmalade-glazed gammon joint recipe - BBC Food

So the question is slow cooker or large pan? Which is best before oven

I read nigellas earlier and it was in a pan.

Like earlier poster I use instant pot for ours then trim the skin off to leave a small layer of fat which is scored and the glaze added before going into the oven

Marmalade is my secret receipe mixed with mustard and a bit of honey.