Right then, the gammon!

Poor piggy!

Go for it!
I like the Nigella Coke recipe.

I think I would take it out on Sunday night...

Depends where you defrost it, but I would think 24 hours would be sufficient.

My gammon, much the same weight, will be collected fresh on Monday.

This may help

www.stilltasty.com/articles/view/87

I have four to cook this year (one for us and the others for AC). All slow cooked in oven in Cider, Bayleaves and Cloves. Flipping Gammons

phoenix thank you for bowing to public demand and giving us our gammon thread. It wouldn’t feel like Christmas without it

How much does your gammon weigh? Are you defrosting it in the fridge?
I think tomorrow would be a bit soon.
How are you planning to cook it?
Has MrP got a new pair of ear defenders for when the cursing starts?
Has he prepared the padded room to shut you in when things get too heated?

Sorry you already said how much it weighs. That is quite dense.

Mine is in the freezer. Coke ready and waiting. DD has asked us for Boxing Day. So no need to cook an enormous ham for just me and DH. Will it be alright 'til Easter.

MawB apart from the Nigella recipe, I think I'm with you. It's likely to take quite a bit of time to defrost, and unlike poultry, can (I think) sit in the fridge safely for some time.

Pudding123 I think expecting 2plus kilos of solid meat to defrost in the fridge between Sunday night and Tuesday morning might be pushing it!

Hetty58 bit late for "poor piggy", what do you want me to do, perform some sort of ritual to turn my gammon back into and live pig? And what would I do with it if that worked?

Convert the spare room into a comfortable sty?

Doodle do you really want the original "Cursing the Gammon" thread?

Apparently it can be found!

It’s nice in ginger beer as well as Coke.

Sorry, I meant ginger beer instead of Coke, not as well as!

Don’t know what the soup would be like, though. Didn’t Nigella or someone else make black bean soup with the Coke the ham was boiled in?

Ours is 2.8Kg. There will be six of us over Christmas so I'm sure there will be plenty. What's left gets divided out between whoever wants to take some home.

I always do my tried and trusted Sugar Baked Ham recipe. I think it's a Cordon Bleu recipe or it might be one from Farmers Weekly (back page) which I used to avidly read for recipes during the seventies.

I do the boiling stage in the pressure cooker which reduces the time then a nice slow bake when it has been coated with mustard, honey and demerara sugar. I do the diamond scoring and clove studding natch.

Let's have the orginal thread, phoenix. Pleeeeeease??

merlot not sure how to do it from tabl, but I believe there was some info posted on my "whingeing" thread, will have a look, but might be too techno numpty to actually achieve anything!

Merlot that is how I cook mine too, except it gets simmered in a pan as I don’t have a pressure cooker. Having seen the damage my mum achieved with a pressure cooker, a gas stove and no sense of time, I have kept well clear!

There's this one, but it refers to an earlier thread which I haven't been able to find.

www.gransnet.com/forums/christmas/1255551-Cursing-the-gammon-An-oldie-but-apparently-a-GN-Christmas-tradition#26986938

I think that's too early.
Are you soaking it first?

If so, I would take it out on Sunday, defrost slowly in the fridge, and soak it overnight on Monday.

Hope this is the correct link!

www.gransnet.com/forums/chat/1232688-By-request-The-Annual-Christmas-Ritual-of-Cursing-the-Gammon

That's the one, JackieB.

Any answers to my question ?

Sorry Bbevan don’t know. Check your freezer rating and look online. I think some meat is ok for 3 months, not sure about longer.

How’s your gammon doing phoenix is it out of the freezer yet?

oh, I thought it would be about ... ah well.

Phoenix it would only be a bit of the pig, a active living leg, no, I will not go any further.