Slow cooking Gammon.

[vivandorron]

My Slow Cooker Cookbook ( Catherine Harrison.) advocates the poaching of a 1.8kg piece of Gammon
on the high setting fo a total time of 5 to 6hrs.

I have bought a 2.5kg joint and had thought of cooking it 'dry' on just a bed of onions with an half inch of water for 10 to 12hrs at the low setting.

What would be the best method of cooking so that delicious cold ham is available to the family on Boxing day and the rest of the Christmas week.?

[shaneystar2]

I think you will be fine with doing it for ten to twelve hours on the low setting . Once cold it should carve like a dream .A liitle stock is wise as it's quite a long cooking time and you can always add a little more from time to time .Just keep a weather eye on it !
Criss cross the fat ,brush it with honey and stud it with cloves .

Have a lovely Christmas Viv and Ron and all the best for the New Year .Happy slow cooking in 2007!
Shaney xx

[vivandorron]

Thanks shaney for your advice. we'll do as you suggest honey; sounds great.

Compliments of the 'seasoning' to you and family for Christmas the New Year........love, Viv & Ron.