Cooking gammon

Cheetah Designs

Cheetah Designs

Cheetah Designs

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10 Jul 2006
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I bought a very big gammon joint which I want to make ham (for sandwiches from).

First off, can I cut of and only cook part of the gammon and freeze the rest, or do I have to cook the whole joint because it will loose taste if I cut say a quarter off to cook and put the rest in the freezer.

Any receipes for cooking it? Method/time/ingredients?
 
From my experience gammon typically keeps quite well - Personally I would cook as a whole and leave the rest in the fridge for cold sandwiches and a gammon, egg and beans meal as an example.
 
I roast up a gammon joint every week for sandwiches. :)

Cut off what you want to cook and freeze the rest. Check the date on it though as it does keep for ages in the fridge anyway. Just keep it airtight, preferably in a bag, wrapped very tightly.
 
Hang on, Gammon in Coke?

Might try this - so I cook it normally in water.

Take it out then boil it in coke?
 
mehuk said:
Hang on, Gammon in Coke?

Might try this - so I cook it normally in water.

Take it out then boil it in coke?
Click to expand...

no - just cook it in coke as the cooking liquid.

I do it in the slow cooker all the time - great.

Gammon joint in slow cooker - cover with coke, go to work, 8 hours later come home and lovely gammon ready for dinner!
 
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