Cooking gammon

[doubleshift]

I am attempting my first cook of a gammon for Xmas lunch.
I've achieved stage 1 which was boiling the gammon for 20 mins per 500g

Next I believe I need to roast with the glaze on.

Should I do the roasting today and reheat the joint tomorrow or should I roast the joint tomorrow morning while doing the Turkey?

you’ve never ever cooked this meat before and you decided christmas day was best time to try it out? you’re brave!

I always slow cook mine Christmas Eve. Then we have some for supper and it's ready for tomorrow so one less thing. I use scalding hot gravy on Christmas dinner so it doesn't matter if things are ready at different times.

Soak it for 24 hrs, changing the water

Simmer according to weight

Peel off skin, dress with sugar/honey/mustard

Bake according to size

Serve cold. Personally I wouldn’t reheat as I would worry about drying it out. (You could heat slices through on a plate over a steamer.)

I'm cooking a very large 5.5kg smoked gammon at the minute. I'm just roasting, I have done small ones before, but this one is a beast. I soaked for 24 hrs and it's now in the oven for four hours, then I'll glaze (honey and mustard) and brown off. I took the skin off before cooking, but laid it over the ham to protect the flesh, but easy to remove before glazing. I may try making the skin into crackling. A bit of an experiment this one.

I'd roast it tomorrow as by the time you have reheated it, you will have cooked it for the 3rd time.

Thanks. I'm confident with what I've done so far. I think I'll do the glaze and roast first thing in the morning and keep it wrapped warm in foil until Xmas dinner (Turkey and trimmings)

Shite!! You've just reminded me. I forgot to put the gammon I cooked late Friday night, into the freezer and I'm away now until Boxing Day. That's my gammon fucked now isn't it?!

That's Friday night to Tuesday right? I cooked my ham on Friday and will be still eating it until next Friday for sandwiches. Especially if yours is in an unopened fridge for those few days it will be plenty and cold.

Finished cooking around 9:30 Friday night and straight into the fridge once it had cooled down. I meant to put it in the freezer last night but totally forgot as I was busy getting sorted out. It wasn't until I got to my Mum's I suddenly remembered it was still inside the fridge. I'll just risk it and have it when I finish work Boxing Day.

Just taken mine out of the PC, smells lush

I shall skin it and glaze it tomorrow and let it brown off in the oven whilst the turkey is cooking

Gammon/ham is very very traditional here , indeed Ive a bigger gammon then I do turkey . Feast from it Christmas dinner then Boxing Day it goes through the slicer , some for dinners, some for sandwiches, odds and sods in pies, soups and quiches. Buy once, eat for weeks :)