Gammon recipe - not in cola or honey

[attheendoftheday]

I need to cook a gammon tomorrow and have been looking for an online recipe, but dp has Crohn's disease and cannot have sugar in his diet, and all the recipes I can find are on cola or with a honey glaze. Can anyone suggest a way to cook gammon with no sugar?

Thank you!

Can he have fruit juice? I always pop a gammon joint in the slow cooker with half a carton of apple juice and its lovely!

Can't you just roast it? It's just as nice.

Yes, roast it. Or could you boil it and serve with parsley sauce? How did you want to serve it?

Roast, as long as you have soaked it a bit first.

Was going to suggest beer but assume that is too sugary?

Or with a few cloves stuck in and roasted on a base of apples? That way he doesn't have to eat the apples.

I boil it, drain it, wipe round the pan to get rid of the scum. Then I boil it for a couple of hours (until it's cooked, depends on size of joint).

While it's boiling away, I throw in an onion, cut into segments, a star anise and some peppercorns. Then towards then end throw in new pototoes and carrots, so they cook in the brine. I cook the green seperately or it's too salty. Serve as it is.

I should have mentioned that I've never cooked a gammon before and have no idea what I'm doing

Dp can't have fruit juice but can have some beer, generally pale ales. Would they work ok, do you think?

If I roast (sounds like a good option) what temperature do I do it on and for how long? It's a 1kg joint, if that makes a difference.

Thank you for your help! I don't want to admit to my visitors (who have supplied said gammon) that I have no clue how to cook it. They would judge me!

Thanks for the instructions MummyPig, sounds delicious. How do you know when it is cooked? Is there some magic method, like sticking a skewer into chicken?

I realise I sound like a bit of an idiot, in my defense I want to say I vegetarian and haven't had much experience cooking meat.

Delia says ...

Hope it goes well!

About an hour for a one kilo joint. You can't over-do it though.

I sometimes boil it until it's done, then drain it, and roast it for 20mins at about 200C.

I coat it in a mix of mustard and brown sugar though, but that's no good for you. You could you try it with just seeded mustard.

(testing namechange)

Thank you so much!

Red currant jelly and Dijon mustard and lots of garlic

Pale ale would be fine. But soak it first or wash it under the tap. V salty otherwise.

For future reference - It's absolutely fine just simmered in water for an hour.

(I bring it to the boil in cold water first, throw the water away once it's boiled for a few mins to get rid of any saltiness, then start again with freshly boiled water).

No need for any roasting and glazing, and I think the boiling in Coke, ginger beer or whatever is massively overrated. I've tried it and honestly think it detracts from the flavour of the meat. You can serve it with a sauce if you like (onion sauce is good) or just mustard or other table sauces.

Thank you everyone for your help. The gammon was a success. I used DHP's recipe and it worked beautifully. I am delighted to add gammon to the (small) list of meat I know how to prepare.