Gammon

noshed · « **on:** December 23, 2006, 16:35 »

I've got a big (1.9Kg) lump of gammon to boil - how long do you reckon? And how do you tell if it's done? Do you put anything in the water - onions, celery etc?
I'd be pleased to hear your opinions.

shaun · « **Reply #1 on:** December 23, 2006, 20:49 »

just salt noshed i would say for an hour and a half-ish keep it covered and the water topped up (top up with boiling water not cold).
dont think you can realy over cook it unless you leave it on for hours and hours i guess.

noshed · « **Reply #2 on:** December 23, 2006, 21:01 »

Thanks Shaun. I'll let you know how it goes

shaun · « **Reply #3 on:** December 23, 2006, 21:07 »

pop a bit in the post noshed leave the mustard to me

the best or worst thing about being the chef is you get to sample everything 1st and when it comes to eating your dinner your to bloated to eat anything

Zak the Rabbit · « **Reply #4 on:** December 24, 2006, 02:08 »

my missus does gammon in cola, she prefers pepsi but most cheap supermarket cola's are ok,

hayles62 · « **Reply #5 on:** December 24, 2006, 07:38 »

I have a huge one too so I'm roasting it for old years night and we are having it with a sauce I made from Mangos, Apples, mixed fruit (Raisens and the like) , Red Onion, Sugar, Blackberry wine and Caraway seeds.

noshed · « **Reply #6 on:** December 24, 2006, 17:06 »

That sounds excellent but it's boiling now, in water with some celery and onion. I think I'll finish it in the oven - should be ready around 7. Am starting on the gin. (Reward for digging out a whole compost heap this afternoon.)

Annie · « **Reply #7 on:** December 24, 2006, 17:18 »

We`ve just done ours boiled,skinned fat scoured and a glaze of mango chutney honey and zest of lime put on then bunged in oven...my OH has been persuaded on the boiling first then topped it with this glaze,he is in serious trouble,one more Christmas dinner inovation and I will volenteer to work every year!

muntjac · « **Reply #8 on:** December 29, 2006, 23:12 »

i pressure cooked mine .half fil the pan with water add the upside down trivet dump ham on top n steamcook for 20 mins then peel the skin off .. its like jelly by now .cross cut the fat add a smear of dijon mustrd and por maple syrup over liberalyy and roast slowly adding more syrup at half hour intervals .. temp 120 c 2 hours .paint all over the met with the syrup at each application .. place alayer of tin foil on bottom of roasting tin as its a * to clean if ya dont

noshed · « **Reply #9 on:** January 01, 2007, 16:48 »

Gammon was great. Bit too much gin though.
Fortunately the bottle is now empty...

Annie · « **Reply #10 on:** January 01, 2007, 23:13 »

I`m sure I said something similar a few mins ago!

muntjac · « **Reply #11 on:** January 01, 2007, 23:15 »

ell i have to say mines all gone lolo

Annie · « **Reply #12 on:** January 01, 2007, 23:23 »

Oh dear hubby has just read this and says there is another 1lr bottle in the `celler`,on red wine at the mo.and not working until wed........

muntjac · « **Reply #13 on:** January 01, 2007, 23:26 »

and i am just having my first dram of the evening after werking earlier ..... friggin poachers i hate em

Annie · « **Reply #14 on:** January 01, 2007, 23:31 »

Another 30 mins and your b`day will be over.What about the poachers?

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