Gammon Joint

[Jamjar74]

Have bought one for Christmas but would like advice on best way to cook it as I want to use it hot and then cold for buffet etc.

Should I boil it or roast it.

All info. gratefully received.

Thank you.

[ummmm]

I would boil it.

[Old_Geezer]

You could slow cook it.

[melv16]

I would boil it then remove the rind, smother it in clear honey, then roast it for half an hour .

[Buenchico]

Gammon can be incredibly salty. Boiling it helps to get rid of some of the salt. So, even if you intend to put it in the oven, boiling it first would still be wisest. (I like Melv16's idea).

These might be of interest:
http://www.bbc.co.uk/food/recipes/traditional_honey-glazed_52289

http://www.bbc.co.uk/food/recipes/honeyandmarmaladegla_93186

[EcclesCake]

Simmer in cider or apple juice drain and then skin and coat in brown sugar studded with cloves would be my preferred approach.

[Canary42]

I like Melv's option.

[-SharonA-]

I boil mine first in ginger beer and either cover with honey/marmalade/cloves mustard anyone of these and roast until lightly brown.

[Tilly2]

I hate cloves!

I like Melv.

[Togo]

Soak it in fresh water regardless of what you are told. Simmer and roast.

[sherrardk]

I read somewhere that if you are worried about it being salty you should cut a sliver off it and fry it to test it. I never bother personally. I roast mine and then make a glaze from brown sugar and cinnamon.

[Togo]

melv that is what I always do. Boil with bay leaves, celery, carrot, de-rind and diamond cut the remaining fat, stud with cloves and honey glaze. To eat hot and some cold, just cut in half when taken out of the oven. SOAK OVERNIGHT first. As buen says it can come up salty.

[melv16]

I seem to have a gammon fan club :-)

[TonyV]

Togos method is my favoured choice, but rind of and cover with your preferred choice of coating I.e honey, brown sugar, and some cloves, prior to baking. Hope you have a large oven with meat,potatoes, stuffing and parsnips to cook etc. If you need to remove gammon if you need the space, I would slice what you need cover and microwave. Sorry if I teaching my granny to suck eggs

[Togo]

Another thing all you cooks out there. If you are luck enough get the others washing up.

[-SharonA-]

Whoo Tilly. Letting it all out tonight!

[Togo]

Bear with me on this. I always reinforce the stringing and never trust the flimsy pink stocking things that they now sell gammon joints in. I have a butchers needle and do my own re-stringing. When you bring to the boil it always blows the joint out of shape. If you have no needle just make sure that you tie the blighter up well. Once up to boiling cover, simmer, add more BOILING water as you go.

[melv16]

Whoo Tilly. Letting it all out tonight!
Gulp

[Jamjar74]

Thank you all. You have given me food for thought!! No pun intended/

[MargoTester]

If you have an unsmoked joint there is not really any need to soak overnight. I have boiled in cola and ginger beer over the years - both nice. Then finished in the oven with a glaze of coarse grained mustard and honey. One tip, I use a disposable foil tray for this, saves the trauma of washing up what can be a very messy roasting tin!

[maggiebee]

My daughter in law does hers in a slow cooker with cider and honey. Really tasty hot or cold.