cooking a whole ham to have with sandwiches, rather than buying slices

[Kablooger]

of course this has occurred to me at the end of the holidays! Its SO much nicer and cheaper. I think I will do one a week till they go back

Does anyone else always do this?

you are all so elaborate

mine is ham. cooked in the juices of er... ham. seasoned with er... ham

After discovering that ham was cooked gammon, I felt I'd hit the jackpot. Decent ham was always so expensive and cooking a gammon joint seemed like a great budget option.

One tip I've picked up is to bring it to the boil first, skim off the ikky scum and then drain it - this gets rid of a lot of the salt. Bring it up to the boil again with an onion, carrots, celery etc and cook till cooked. You can then use the cooking water as a stock. Bingo, more cheap meals

We stick it in the slow cooker with a bit of water. Lidl have good ham joints for £4

Thank you. Am going to buy a small one, soak overnight then shove in slowcooker with a can of Coke, as dd2 would be v excited by that idea. Will probably try it once the holidays have finished, so dp can be in charge of it!

just to say - processed meat such as ham isn't a great thing to have regularly - I've read this before but I think it came up on that Horizon programme that was on recently - even twice a week isn't great. Bit of a shock to me as I love a ham sandwich!

Saw that, but tbh hardly anything is good for us, so... :)

Christ. We have it everyday in the holidays.

Oh I love this idea!

I've cooked a gammon joint in the slow cooker before, but it came apart like shredded ham. It was delicious though. How do you get it so it's sliceable?

I do this often. Usually do the bring to the boil, chuck out the water, rinse with water from the kettle then boil again with onions, carrots, come, cider or whatever. Simmer then roast. The stock is great for soup, risotto or red cabbage.

I only like dry ham, can't even touch the wafer thin stuff.

I also do pork, chicken and beef to slice up for sandwiches.

If you boil first how do you adapt roasting times ?

I usually soak for 24h then boil and sometimes roast for 30mins with Honey, mustard and orange sauce.

I have a meat slicer so I can get thin slices for sandwiches.

I also roast pork and beef joints for meat for quick roasts in the weekend and sandwiches.

onyl 30 mins in total, or per kilo?

Does a cooked gammon still count as 'processed meat' ? Isn't it just cooked pig?

Sorry writing while doing too many things at once.

If the Gammon was say 2kg I would boil for 20 mins per 500g then instead of cooking for the extra 20 mins I would roast at gas 6.

So boil for an hour with a couple of bay leaves and a few pepper corns then I would roast for 30mins.

mmmm, ham.

Might have to do this soon...

boiling first reduces the saltiness, I like adding coriander seeds to the water plus you get yummy ham stock.

roasting for a bit does dry it out nicely. And you get all those lovely crusty burnt bits round the edges. Best is cover with honey and then pat over colemans mustard powder. Delish...

Does no one else relish the saltiness?

I know but my mum always did like that so I Have To boil it first. Otherwise I would Die of Salt or summat

Oh I love salt but my mum always boils it first so boil it I must. Otherwise I would Die of Salt, or summat...

I soak my ham, boil it, and use the stock for soup. However I find that if I boil my ham with cloves and black treacle the ham itself is much tastier and drier. Of course then there is no stock for soup.

i LOVE salt