Massive gammon advice!

[EssexSue]

I dont like my gammon cooked in coke, boiled with carrots for me. Yummy!

[Bellasmummy]

Just finished my gammon off in the oven with a honey and whole grain mustard glaze 😋

I hadn’t planned to have it ready this early but it defrosted quicker than I thought so had to cook it last night instead of today 🤦

Now to decide if it’s better to slice it now or in the morning 🤷

[MarkUK]

Originally Posted by Bellasmummy

Just finished my gammon off in the oven with a honey and whole grain mustard glaze 😋

I hadn’t planned to have it ready this early but it defrosted quicker than I thought so had to cook it last night instead of today 🤦

Now to decide if it’s better to slice it now or in the morning 🤷

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Definitely slice it this afternoon onwards. Gives it time to rest and the structure to become more compact.

[Bella Girl]

Originally Posted by Sandra & co

Does yours fit in the pan or can you keep turning it and topping up with the coke? Then after 5 hours do you put it in the oven for half a hour? Thanks x

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Yes! I have a big IKEA pot I use and just keep topping up the liquid so the pot does not run dry.

Once it’s cooked, I do the same as Gryff- remove the top layer of fat, score the remaining fat, add cloves, cover in black treacle (honey is a good alternative) then cover in tin foil and roast for 40 minutes.

[EssexSue]

Am I the only person who actually likes the fat?

[Pumpkin Pie]

Originally Posted by EssexSue

Am I the only person who actually likes the fat?

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Yes! 🤮

[marlouwrig]

Originally Posted by EssexSue

Am I the only person who actually likes the fat?

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I quite like it when it comes hot out of the oven/slow cooker, but not cold

[SMAX]

All ready for this afternoon. Tonight’s dinner with chips.

[EssexSue]

Originally Posted by SMAX

All ready for this afternoon. Tonight’s dinner with chips.

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Gorgeous pan she says missing the point completely.

[Sandra & co]

Originally Posted by Bella Girl

Yes! I have a big IKEA pot I use and just keep topping up the liquid so the pot does not run dry.

Once it’s cooked, I do the same as Gryff- remove the top layer of fat, score the remaining fat, add cloves, cover in black treacle (honey is a good alternative) then cover in tin foil and roast for 40 minutes.

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I do make them every year but not such a huge one, I will score the fat and glaze it with honey and brown sugar. I was worried about not cooking it for long enough but I’ll boil it for 5 hours and then put in oven to brown. Thanks everyone x