By request, The Annual Christmas Ritual of Cursing the Gammon!

Well I have already cooked two blasted gammons (in cider with cloves, bay leaves and peppercorns) for two AC. I have two more to cook tomorrow (ours and DD’s)

I can confirm there was cursing and I predict more to come ??????

I don’t consider myself a newbie any more but hadn’t seen this one! Brilliant Phoenix- you have rare talent for making the mundane sound hilarious ?

Hello all, thought it time to resurrect this, after all, some newer members might enjoy it!

After all this carve and put aside on a plate, put in microwave to quickly reheat and completely forget it and find on Boxing Day. Every year.

If you want to try the marmalade one Jamila I boiled it in saucepan with a pint of boxed orange juice and water mix to cover it in pan. It was fabulous. A great hit with the family at tea time.

I put mine in a slow cooker, but then at the end of the cooking time, I put it in a hot oven to brown a bit. If the rind is still on, score it in a x pattern all over before putting it in the oven.
So much easier, and beautifully moist.
Mind You.
Because there is very little to go wrong, does that mean less Sherry for the cook

Happy Christmas to You all

I agree that Nigella's recipe for gammon cooked in coca cola( I kid you not!) is wonderful. Easy to find on the web. Mine's on at the moment and I won't be able to resist a little (honest) sample later. Merry Christmas everyone.?

Never done one & never will - can't bear all that faffing around.

Have just done mine in slow cooker in Coca Cola a la Nigella. Glazed with maple syrup and studded with cloves. Nigella says no need to soak and I haven't found it necessary for years. Only problem is the cooking liquid isn't suitable for soup, too sweet!

Why do people make so much work for themselves?

Thanks Diggingdoris for the marmalade tip - I may try that in a minute.

It wouldn't fit in the slow cooker so has been simmering away and spilling all over the hob!!

Mine has just finished cooking. Slow boiled for 3 hours( its a big one) then skin off and half a jar of chunky marmalade all over and into the oven. It looks scrummy and I shall be hard pressed not to have some tonight. My husband says its traditional to have it cold with mustard for Xmas day breakfast.
Roast beef is just out of oven so I must prepare the turkey to cook slowly from midnight. Yum!

Already started eating ours!

I am reminded of the story of the woman who always cut a slice of the ham before cooking, thinking it was essential to flavour etc. Her mother had always done so. Her D and DGD did likewise, until it transpired that originator had cut the bit off because it was too big for the pan. Merry, merry to all.

I always do a turkey and a gammon. I am so grateful to do the gammon because it cooks on the hob and so does not take up any valuable room in the oven. I do get a bit miffed when the DS's seem to enjoy it more than the turkey which takes so much more faffing about; with sausage meat and stuffing and baconing it up as well. So I don't curse the gammon!

Mine is still in the fridge being ignored.

I may put it in the slow cooker in a bit - how long?

I put my brussells on to boil last night; they should be just the right consistency by tomorrow.

Happy and peaceful Christmas to all. xx

I always do mine in the slow cooker - I don't worry about timing it. I like doing the glazing bit, tho' that's the real fun! One year I made an emergency glaze with a mixture of apricot jam and Worcester sauce. It was so good that I always use that now instead of the honey and mustard. I put that on the sausages!

The only problem you will have if it is overcooked is that it will be practically impossible to carve!

Don't pour the cooking water down the sink...makes fab soup for Boxing Day.

Merlotgran
Don't throw it away. When it is cold it should be jellylike. I spoon mine into polybags, seal very tightly and it is amazing how you can fit the bags into corners in the freezers as they are still pliable. Think of all that pea and ham soup you will enjoy when the bad weather sets in!

It's my first year doing gammon, I was going to boil it but now I'm thinking my slow cooker and finishing off on the oven? How long is long enough for the slow cooker?

I was thinking cooking it in pear cider, bay leaves, cloves and an orange, then roast in honey, mustard and orange juice.

Mine is boiled (in Coke, as per Nigella), glazed with quince paste, cooled, and in the fridge Tastes fab, we stole some.
Now I need to clean the roasting tin... curses...

I blame Emma Thompson in Saving Mr. Banks yesterday evening. I was so absorbed I didn't hear the pinger I had set with twenty minutes to go. Never mind, it was only one hour overcooked. It will fall apart nicely.

The slow cooker method sounds good to me. Must try it. Gammon is good anytime, isn't it?