Best way to cook huge gammon? (not slow cooker)

[FlynnRyder]

I have 2.75kg non-smoked gammon and wondering whether I just bung it in the oven to roast or should I do something to it first? I have a slow cooker but want it to come out so that I can carve it into slices. How do I stop it going dry?

Boil it and just put in oven for last half hour

I'd just boil it - I don't even bother roasting, the ham comes out moist and tasty.
I have tried nigella's coke method but I didn't really taste much difference between it and just boiling in water with no roasting. The roasting looks pretty though, so I guess it depends who you are cooking for.

How long would I have to boil such a big joint for? Would it not disintegrate like it would in the slow cooker?

Usually says on the joint, I think it's 20mins plus 45mins per kilo.

Cant remember the times but its probably 15-20 mins a pound for a big joint. I always put it in cold water and bring it to th boil then drain and renew the water and boil it for most of the time then roast for the last bit . You can peel off the skin and glaze it for roasting

Boil it twice. The first time gets the salt out of it. After you've boiled it a second time put it in a nice hot oven for ten minutes with a wholegrain mustard and honey drizzle. Yum.

I do mine in apple juice . put it in a big pot and tip in a whole litre of juice topped up with water to cover . add a bay leaf, a few cloves and peppercorns a stick of celery and an onion peeled and cut in half .

Bring it to the boil on the hob then turn right down simmer on very slow bubble for about an hour
Then cool in the liquid..(this is important to let it steep in the juice) .

Its always really tasty and everyone always compliments me on my gammon ....

We like it carved into thick slices whilst still a bit warm and served with parsley sauce.. then wrap the rest in foil and refridgerate overnight so that it can be sliced thinly and eaten cold..

I boil it for 2 - 2 1/2hours, then bake in the oven for 30/45min with honey,mustard and orange glaze. Then thicken the cooking juices with cornflour and serve as a sauce.

Sorry to be boring but I recommend 3 stages: 1) in cold water for at least 1 hour; soak, drain, soak, drain 2) for about 30 mins; boil, drain, boil drain 3) for up to an hour in medium oven, pref in with roasting chicken to keep it moist; roast.

Then cool, fridge, carve whenever.

PS I like to put cardamom under the fat, or cloves. Yum.

I do mine like laska and finish it off like Clutterbug. Save the stock after laska's steps, makes lovely soup.

Apple juice sounds like a great idea. I like the idea of cooling it in the juice too as that will give me time to do the kids' bath and put them to bed before we eat!

I agree that it should be pre soaked in cold water before cooking, several hours if possible. Then drain and cook in fresh water.
If it is to be eaten cold, leave it in the cooking stock till completely cold, to keep it nice and juicy.
Don't throw away the cooking liquid, use it to make soup, ( bacon and bean using any leftover bits of the joint) or as a base for sauce, cauliflower cheese and gammon is a match made in heaven.

I just roast mine.

I put on a rack in a roasting tray, fill the tray up to the rack with liquid (apple juice, cider, stock- whatever I have handy) and herbs, and cover with foil.

That goes in the oven at 180c for 20 minutes per lb.

I take it out then, and take the skin off. Reduce the cooking liquid with honey, brown sugar and mustard. Use the reduction as a glaze.

Stick back in the oven for 20 minutes to brown the glaze.

Check out the BBC recipe for honey and marmalade glazed ham.

Beyond yummy.

Hmmm, I've just realise that I need to go out for about half an hour while the gammon is cooking and I don't fancy leaving it on the stove.

If I put it in a large stew pot and fill half way with apple juice, bring to the boil then put it in the oven for the required time, would that work?

Can you tell I don't cook very often?!