Gammon dilemma

I par boil gammon, plain or smoked, and then drizzle with honey and wholegrain mustard before baking it. Superb! And makes a cheap cut look very posh.

Esmay

Oh dear the best made plans and it's tiresome for you . I don't like pork chops nor cola , but spare ribs cook well in cola !

I've cooked gammon much as Witzend describes in her recipe .
I like to serve it with cranberry sauce which is sweet and goes well with the tangy orange self sauce .
Buttery baked potatoes and salad go nicely with it ,but it's nice with the traditional Christmas vegetables.

Goodness, I've found someone else who doesn't like Cola!

It's also good for cleaning the loo, Esmay 😁

A chef on TV this morning cooked his gammon in a mulled wine and dark chocolate glaze. It looked lovely.

Slow cooker smoked gammon for me and after I strip off the skin my glaze is whole grain mustard, honey and brown sugar. Lovely after 25 mins crisping in the oven!

Thanks for all your replies. Mine is a Waitrose Higher Welfare joint but it has almost no fat, & why I bought smoked I’ll never know! I’m thinking I could soak it for a few hours to obviate the need for boiling, but still have the issue of the glaze.
. @Moth62 - when you put it in the oven what temperature/Gas mark do you set? Gas 4?

Oh dear the best made plans and it's tiresome for you . I don't like pork chops nor cola , but spare ribs cook well in cola !

I've cooked gammon much as Witzend describes in her recipe .
I like to serve it with cranberry sauce which is sweet and goes well with the tangy orange self sauce .
Buttery baked potatoes and salad go nicely with it ,but it's nice with the traditional Christmas vegetables.

M0nica

I pour a bottle of good red wine over my gammon and a few cloves and cook it very sowly in my slow cooker, once even overnight. The result was pulled gammon. Delicious, but not quite what I wanted, so now it is 3 or 4 hours.

I am an offhand slap-dash cook, but I have never had a problem with this way of cooking gammon. I start by bringing the gammon to boiling point in water and then pour water and scum away before pouring over the wine. The stock from the ham is then used to make gravy.

Mine turned into pulled gammon last year, not what I wanted either M0nica.

Often I have par-boiled it, then sliced off the skin, criss-crossed the fat and slathered it in marmalade or a mixture of honey and mustard, wrapped most of it loosely in foil apart from the top and finish it off by roasting it in the oven.

Similar to Witzend.

Sometimes cook it in cider.

I pour a bottle of good red wine over my gammon and a few cloves and cook it very sowly in my slow cooker, once even overnight. The result was pulled gammon. Delicious, but not quite what I wanted, so now it is 3 or 4 hours.

I am an offhand slap-dash cook, but I have never had a problem with this way of cooking gammon. I start by bringing the gammon to boiling point in water and then pour water and scum away before pouring over the wine. The stock from the ham is then used to make gravy.

I googled slow cooker gammon and it suggested putting your joint on a trivet of onion, carrot and celery, then covering it with apple juice or cider. When I do mine, I cook it and then take it out and remove the fat layer (can’t abide fat) and smother the meat in a mixture of grainy mustard and maple syrup. Then roast it to caramelise the coating. Cover it with foil and leave it to rest so it slices better.

Witzend

I’m cooking 2 fairly big pieces of unsmoked gammon tomorrow, both Waitrose higher welfare (I won’t buy any non U.K. pork or gammon, since it’s so often factory farmed) - they come with skin and a reasonable layer of fat.

About half an hour from the end of cooking time I strip off the skin, score the fat into diamonds, and add a glaze made from marmalade, brown sugar, English mustard and a very little allspice. Maybe a little fresh orange juice if it’s too thick. Then back in the oven for around 20 minutes.
Smells amazing while it’s cooking!

Thanks for this- I am doing a ham for Boxing Day and haven't cooked one for years- this sounds really good although I don't have a Waitrose nearby I do have an M&S so maybe that would be just as good?

I am doing myself a smallish piece of gammon tomorrow as I love it cold, I buy smoked but soak it first, then roast it with honey and mustard powder over the top.

Half my family wouldn't eat gammon so I would cook a chicken as well, or grill a nice steak.

I’m cooking 2 fairly big pieces of unsmoked gammon tomorrow, both Waitrose higher welfare (I won’t buy any non U.K. pork or gammon, since it’s so often factory farmed) - they come with skin and a reasonable layer of fat.

About half an hour from the end of cooking time I strip off the skin, score the fat into diamonds, and add a glaze made from marmalade, brown sugar, English mustard and a very little allspice. Maybe a little fresh orange juice if it’s too thick. Then back in the oven for around 20 minutes.
Smells amazing while it’s cooking!