Smoked gammon joint

[Curlybrunette]

Hi,
Dh has come home with a 2.5kg smoked gammon joint, I've googled how to cook it and 2 different recipes say to leave it to soak overnight in cold water, then boil for a bit then finish off in the oven.

1. does it have to go in the fridge if it's left to soak overnight?
2. do you find boiling then roasting the best way to cook?

Thanks
X

Zombie usually soaks a gammon joint for a couple of hours, changing the water a couple of times. The soaking is draw out the excess salt.

She doesn't boil it first but she does cover it with foil for most of the roasting time so that it doesn't dry out. She uncovers it for the last 20 - 30 minutes of cooking time.

Please thank the zombie for this advice! I shall change the water now.

x

I boil, then roast with a glaze of mustard, honey and sugar on. Don't waste the water you boil it in. When you put it the ham, chuck in some cloves, an onion, carrot, celery etc. You can then freeze it in bags to use as stock for risottos and the like. If you're short of freezer space, then reduce it to a sludge, then just add a concentrated spoonful to hot water when you need stock.

I like to simmer it gently in cheapo cider (e.g. plastic bottle of Sainsbury Basic) plus any extras such as the ones LillteMcF suggests.

The cooking liquid then makes an excellent basis for soup (e.g. ham and pea).

I think older recipies used to say soak in cold water because things like gammon and bacon used to be heavily salted to preserve them.

now we all have fridges there is not such a need and they would not keep if you just hung them on a hook in the larder.

btw you can take slices off a gammon and fry them like a superior bacon, thick as you like, especially if you have people over for a weekend breakfast. After cooking, slices make a nice ham sandwich.