Smoked gammon

[amberspy]

What’s best way cook it and how long
Don’t want do in slow cooker thou

[Hooray4Disney]

I cook my gammon and press it, in a very old fashioned way, like my Nana did.

Tie string around the gammon to hold the joint in place, and pop into a saucepan for 2.5 hours and simmer in water. I only usually turn the joint once, at the halfway point.

Once cooked, I remove and wrap it in tin foil. It is then placed between two dinner plates. The plates are then sellotaped tightly as close as they can get to each other. The plates are then wrapped in a tea towel, and then placed outside in the garage. DH then finds something heavy to place on top. The joint is then left for 24 hours.

The ham is then pressed and ready for carving. I would be interested to,hear, if anyone else prepares them ham in this way.

[greekgranny]

Yes, my Grandma too except she just put it in a bowl and covered with a plate and then pressed it with an old fashioned cast iron flat iron, and placed it in the larder. She did the same with brisket too.

[Jaspercat10]

I boil mine in full fat Coca-Cola and then finish it off in the oven 😀

[wanye]

i did mine in my kamado oven as part of a barbecue/party, but you can do it in the oven, it just wont get a smoky flavour

i coated it in english mustard powder and brown sugar then wrapped well in foil and stuck in the back of the grill while i cooked everything else. using a remote probe thermometer i then cooked it to 68 degrees C (154 F). once i hit that temp, i took it off, and put it in the kitchen to cool. the next day i sliced it

if you've not got a remote probe thermometer, you really should get one, it takes a lot of the guesswork out of cooking large lumps of meat!