i wanted a ham and have bought a gammon joint by mistake

[Monkeyandanimal]

It was half price in tesco, finest wiltshire cured gammon joint, and the instructions say to roast it. MIL says i can treat it like a ham and soak it to remove saltiness, boil and then roast and glaze it like i would a ham. Will this work or will i ruin it ? I don't want it too salty and i really wanted ham; if i treat it like a ham will it behave like one?

I put it in pan with cold water, bring to boil and drain.

Then cover in coke. Add an onion (quartered) and some star anise. Boil/simmer for 40mins for a small 1kg joint.

Then make a glaze with honey, brown sugar, soy sauce, ginger and cinnamon. Drain the ham and put in a roasting tin. Put glaze on. Roast for 20-30mins.

I put in a large roasting tin (I have a large lidded oval one) on a rack, add a litre of coke, bay, peppercorns, an orange halved, put lid on and bake for about 3 hours (30 mins per 500g). Take out of oven and rest. Slice off the rind, score, insert cloves, glaze with honey and mustard and bung back into a hot oven. Did it tonight - yum!

I've done mine in ginger beer this year and it is incredible! Yum yum yum

The key is to soak the gammon/ham the day before and change the water every few hours, then leave it overnight and use fresh water the next morning.

A couple of ounces of soft brown sugar in with the water when you boil it (20 minutes per pound and 20 over).

Take it out of the water and carefully slice off the skin but make sure you leave the fat all on there. Score it in a criss-cross pattern.

Mix marmalade with a couple of teaspoons of mustard and warm it in a pan. Spread it on the gammon. If you want it really fancy, you can very thinly slice oranges and pin the orange slices overlapping each other, securing with cloves.

Put it in an oven at the hottest setting for 20 mins or so.

It's truly beautiful.

Can you believe just how ignorant people are when it comes to knowing food. It's all the supermarket's fault who hardly ever put the name of the cut of meat on the label and just mark it "Stewing Steak" "Suitable for casserole" etc., Now people are confused about the difference between ham and gammon. Gammon is ham, of course, but gammon is from the LEG and any other is usually - but not always from the shoulder. Shoulder is cheaper, more fatty and more succulent (moist). Gammon is more expensive, leaner. All those ham joints you see on the deli counter are always ham from the shoulder. If you ask the assistant for gammon, they usually look at you dumb for they do not know the difference either. OK? Gammon = leg. Ham=shoulder.

Can you believe how ignorant aninalos is for ignoring the FUCKING BIG RED ZOMBIE picture and still posting on a 3 year old thread, just to be abusive