Gammon in slow cooker question

11 replies

Onetwothreeoops · 10/04/2013 09:18

I'm trying out the gammon in sugar recipe that's been mentioned on here a few times. I'm a bit worried though because the gammon I've used is Wiltshire cured, didn't really realise that until I opened it. Is it going to be awful? Should I just bin it now instead of waiting 8 hours and then binning it?

OP posts:

fergoose · 10/04/2013 09:42

it will be fine won't it - why would it be awful?

cuissesdetonnerre · 10/04/2013 09:57

isn't the point of all gammon that it is cured? You could always leave it to soak in cold water for several hours (or overnight) first to remove some of the saltiness. But it will be fine anyway!

Titsalinabumsquash · 10/04/2013 09:59

It will be grand! Salty and Sweet together are nice.

fergoose · 10/04/2013 10:02

you don't need to soak gammons any more do you?

JamNan · 10/04/2013 10:37

Sometimes you need to soak them. OP, taste it and see if it is too salty for your liking. If it is and you have already started cooking it discard the liquid and start again.

Original poster

Onetwothreeoops · 10/04/2013 11:08

I have already started cooking it, I'm worried about the fact that its been smoked and I thought I read somewhere that it should be unsmoked. Will it be ok then?

My slow cooker is new and it's only the second time I've used it. I did a joint of beef that was uncarveable and bland last week so I really wanted to get this one right!

OP posts:

fergoose · 10/04/2013 11:32

I have never heard it should be unsmoked - am sure it will be lovely, I always buy smoked as it has far more flavour.

dreamingofsun · 10/04/2013 11:38

sounds like you didn't cook the beef long enough or on high setting. if beef is bland add some more flavourings, eg mustard, herbs, garlic, wine or beer. or gravy granules.

Original poster

Onetwothreeoops · 10/04/2013 13:00

Thanks everyone, I need all the tips I can get. I was going to do homemade brocolli cheese to go with it but I'm not sure I'm brave enough now.

OP posts:

fergoose · 10/04/2013 13:09

why aren't you brave enough to do broccoli cheese - what are you struggling with?

Original poster

Onetwothreeoops · 10/04/2013 17:02

I meant brave enough to serve it. My brocolli cheese is lovely but I'm the only one who appreciates it. I didn't want to serve up something potentially inedible with something I know they will turn their noses up at. I think I may play it safe and just serve chips and veg.

The gammon is actually smelling really nice now. Not long to go!

OP posts:

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