cooking a gammon joint?

[mousymouse]

dh brought back a gammon joint from the market. boneless, about 1kg.
I have only ever cooked gammon steaks.
have sauerkraut and waxy spuds.

Yummy!
Ok. Here goes:
With cold water bring slowly to a simmer, when simmering check the water for salt content. If needed, renew water. When the water isnt too salty add carot, onion, and the usual suspects

Simmer softly for about 20 mins per 250 gr, so say 1hr15 or so.

It is basically cooked then. But best is a baked ham, so make a yummy mixture of marmelade with grown sugar and some ground cloves. Smear it all over and stick in ahot oven for app 30 mins.

If it isn't too late, could you do it in cider? Mine is bubbling away right now and I will be bunging it in the oven as per Bumbelina's instructions with a marmalade glaze.

DH and my Dad are almost salivating already and we aren't eating until 6!!!!

We've also got mash, carrots, savoy cabbage and green beans.

I like it done in the slow cooker. Cover with water. Leave all day.

great, could I use honey for a glaze? my father is a beekeeper and we have more honey than we can use.

Absolutely! Honey is fab! You lucky such and so :-)
And cooking in cider is defo fantastic as well!!
Try a mixture of honey with some mustard .... mmmms

hmmm I am drooling as well.
really looking forward to this one.
I will caramelise onions to cook the sauerkraut with + roasted spuds.

M.mmmmm stick some fatty bacon in with the sauerkraut as you simmer it with low liquid (cider, w wine, mmmmm)

I use apple juice for the sauerkraut and sweet caramelised onions.
a small tin of pinapple incl juice also works well.

My method for gammon joints is a combination of simmering and roasting. Simmer in fresh water with a few peppercorns and a bayleaf for about 20mins per lb so that it is just cooked. Then - very important - leave in the water until it's cool enough to handle easily. This keeps it very moist. Drain, strip off the outer rind and leave a layer of fat over the joint. Score the fat, mix a little mustard and honey (or brown sugar) together and smear this over the fat with your hands. Roast in a hot oven for about 20 mins until the outside is caramelised the joint heated through.

I just boil it to death in Dr Pepper. Can't go wrong.

'twas delish. thanks ladies!
honey mustard, especially the chewy bit at the bottom of the pan.
sauerkraut looked a bit funny because I only had red onions left.