Gammon

[1969angel]

I plan to boil a gammon joint on christmas eve to make stock for soup, my question is? Can I roast gammon with the glaze on the next day?, or how would I reheat gammon if glazed christmas eve?

glazing a cooked gammon is the norm - outside its first boiling. Ham is cooked gammon and people glaze all the time. Crack on.

I dont bother with reheating the gammon - hot plates is sufficient

I do mine Christmas Eve as well , it slices better when cold. I use a slicing machine, and put it al through, thicker for meals, thinner for sandwiches and then have it packed away in the fridge ( or freezer depending on how much of it there is )

I boil in coke on Xmas Eve and glaze and put in fridge until an hour before Xmas dinner when I stick in the oven for 20/25 minutes to set the glaze and reheat.

Yes fine! I boil mine xmas eve then glaze so it sinks in and is tasty, then about half hour in oven on xmas day...

I pop mine in the slow cooker over night on Xmas eve then take it out in the morning, pop the glaze on and bake

Sorry, just piggybacking here. Delia Smith says you need to pre-soak gammon before boiling but the instructions on the gammon don’t say anything about it. Do people pre-soak their gammon?

Bit of a rubbish meat cook but kids love gammon. What do you use to glaze it please?
Also will it have instructions of how long to boil it for. Just realised I should have picked a bit that would fit into my saucepan! Whoops

Following. I bought a massive gammon but have never cooked one before 🤣

Generally not needed nowadays. But won't harm anything of you choose to.

According to Mary Berry, Gammon these days is less salty so doesn't need soaking.
I never do

I do to release excess salt.

I don't soak mine but I do bring it to the boil using cold water to draw out some salt, then give it and the pan a rinse before setting it off to boil...

Yes.

It can be quite salty from the curing process. Mum likes it, but I take very little salt and find it over powering. I shall be putting it in a huge pot of water Tuesday night and leaving in the garage - its ruddy cold out there - change the water Wednesday morning and then cook Wednesday night

If you have never soaked a gammon before , I'll tell you now, the colour and texture of the raw product will change , it will turn a pale pink . look white , but that's normal and it won't effect the final product . So dont think its gone off , it hasn't

Gammon is so really unforgiving - and usually cheap

You can get a ready made jar of glaze but the easiest it, smother with mustard - I like Colemans English but it's your choice , then a soft brown sugar packed on to it . Traditionally you also stud with cloves but none of us here like the flavour , I use a star anise in with the cooking liquid to delicacy flavour the meat

Thankyou. I will just give it a go!

Go for it. Weigh it and boil it for the correct amount of time - 20 mins a pound and 20 mins on top.

Basically huge pan . Throw in the gammon and whatever liquid and flavourings you want - be it water, coke or cider , bring to a boil, turn to a simmer and then time it

Or you can put it in the slow cooker or use a pressure cooker - google the times

It really is very forgiving

Argh, I accidentally bought smoked gammon. Never had it before. Will it be ok, do you think, fellow gammon cookers?!

Smoked is better still! I couldn’t find any smoked today, will see tomorrow. Every year, I boil mine for approx 1 hour then mix melted butter, grainy mustard, a tiny bit of apple or orange juice, brown sugar & Worcester sauce. I stud mine in diamonds & add cloves, then pour the mix over the top & roast. If it’s particularly large (my Dh likes it on the bone), I roast a bit first & add the mix at the end.

Recipe from MIL’s Co-op milkman book from the 1970s!

I serve 2 nights before Christmas with red cabbage, mash & Delia’s Cumberland sauce.

On Christmas Day I either put back in over to heat through or if it’s just us 4 I slice thinly & heat in foil in oven.

Mmmm then have eggs Benedict through holiday & sarnies with coleslaw. Mmm

We have a smoked gammon we will boil on Christmas Eve and then cover in marmalade before resting overnight then cooking in the oven for about 20 mins.

I mixed brown sugar, wholegrain mustard and honey, I boiled gammon and added lentils potatoes leeks carrots and 2 ham cubes them took gammon out and poured glaze over it both soup and gammon were amazing

Because gammon was boiled it didn't take too long to roast x