Best way to cook a gammon joint

[topsi]

I have a 1.6Kg gammon joint that I have take out of the freezer this morning. I have never cooked gammon before. The instructions say you can boil or roast it.
What do you think would be nicest??
What would be the best thing to serve it with?? I have a pinneaple!!

I would boil it for half an hour less time than it says to, then take it out of the water (keeping the water, as it'll make great stock for soup), cut the rind and most of the fat off and spread over a mix of 2 tsp mustard, 2 tsp honey and 1 tsp mixed spice. Then roast it for half an hour. Serve with veg or salad and jacket or new potatoes.

(Must admit gammon and pineapple is top of my list of nightmare meals though .)

thanks tk will give that a go

A gammon joint is usually very salty. I have always put it in cold water, brought it slowly to the boil and then tipped the water out and started again. This removes quite a lot of the salt but not all of it. Despite what tkband3 says, I would think the stock/juice from the second batch would still be too salty for soup.

I do agree with tkband3 on one thing though, gammon & pineapple Urrgh. Fruit and meat generally don't mix, even pork and apple sauce are only just OK IMO.

Ooh try this it's an interesting combination but tastes lovely.

Let me know what you think if you make it

Amy

Slow cooker,put it in cover it in coke and leave for a few hours serve with cauliflower cheese. .

that's so sweet cat64!

soak it in water over night, then roast it in the oven on 170 30mins per 450g when there's 20 mins left of cooking time take it out of the oven put the oven temperature to 220 peel off the skin score the fat and cover with english mustard and brown sugar. (You can stick cloves in as well but i prefer not to.) Yum... Good old Delia

All sounds lovely, it is in a big pot and boiling as we speak. Will prob change the water at some point to get rid of the salt. Then roast it with the mustard, honey combo.
Thanks for all the tips!!