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Food, Wine, Cooking & Eating Discussion on all things food related. Sharing recipes and giving tips and tricks to great food. |
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19 Dec 20, 07:14 PM |
#11
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VIP Dibber
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19 Dec 20, 07:27 PM |
#12
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Imagineer
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I always do gammon in the slow cooker. 1-2 hrs in water, ditch the water and then rest of the time in cider. Takes away a lot of salt doing it this way.
Best way to cook any meat is with a thermometer, takes all the guessing. Ham is between 60-71c I would do 5-6 hrs (depending on the size of your gammon) on low and then last 30-45 min in the oven with your glaze. Don’t forget it will need to rest before cutting and will carry on cooking for a bit once it’s out of the oven. Edited at 07:32 PM. |
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28 Dec 20, 07:52 PM |
#13
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Imagineer
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I wouldn’t use the water. It would be really salty!
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