Cooking Gammon Joint

[Barsel]

Just wondering if I can cook a gammon joint in my slow cooker so found something called Mummy's Mishaps (not very encouraging) which said all you have to do is put gammon in slow cooker without any liquid and cook on high for 6-8 hours depending on the weight of it. Or you can add Coke or Cider but I don't fancy that as I don't like meat to taste sweet.
Just wondered if you have any suggestions as to whether you have cooked this way or if there is something else I can add that won't make the meat taste sweet. Many thanks. x

[mazie]

I always cook mine in the slow cooker. Cover the joint with cold water, turn to high and turn it down to low after about 40 minutes. I generally leave it about 6-7 hours on low. The meat is really moist.

[Retrochic]

Sometimes a gammon joint can be overly salty so I would put joint in a large pan cover with water bring to the boil then discard the water. Place in slow cooker with a carrot small onion (or the tops off spring onions and a stick of celery, a few pepper corns and a couple of cloves. Add boiling water from the kettle to your tast (I usually only put to half way up the joint and then turn it halfway through cooking but you could cover if you want) and cook on low for 6-8 hours depending on size. Don't discard the cooking liquid - saute and onion,carrot and celery in butter in a large pan, add stock and 250 grms of split peas you have soaked overnight -bring to boil and cook until peas are soft -you can add any scraps of ham you have left over from the joint -yum!

[Barsel]

Thanks for the tips. I was very unsure about not adding liquid as suggested. x

[BlackadderV]

Retro is right about saltiness. I used to soak mine overnight in cold water before roasting.

[ummmm]

What palava. Just Chuck in some water and let it simmer.

[BlackadderV]

The same with smoked fish. I once bought a beautiful piece of smoked cod which turned out to be inedible because of the overpowering saltiness so I now soak that too.

[ummmm]

Gannon is not so salty nowadays. In 2015 we have refrigerators.

[ummmm]

Predictive text....

[rockyracoon]

I never put water in with the gammon when I slow cook, I just screw up a couple balls of tin foil, chuck them in with the gammon on top (stops joint sticking to bottom)

[lcg]

we use apple juice.... x

[rockyracoon]

Ooh, I bet that's nice

[MargoTester]

I cooked mine in ginger beer at Christmas it was really nice for a change

[diddlydo]

Use dry cider as the liquid.

[Barsel]

Thanks for all your replies.Don't think,although I'm not sure, about adding sweet liquids as I want to use some to put in soup and some for sandwiches. Will put some water in bottom of slow cooker and see how it goes. x

[maggiebee]

My daughter in law did two types of gammon at Christmas - one slow cooked in Woodpecker cider and the other honey glazed. Both delicious.

[DocHH]

I tend to boil Gammon. Soak overnight in water, drain and change the water twice. Boil in water to which you add a "splosh" of vinegar and a teaspoonful of sugar. Never had a hint of saltiness. Perhaps adding sugar and vinegar to the slow cooker would have the same effect.

[Retrochic]

Gammon can still be salty its the way its made its 'cured' in salt! Some is saltier than others and the smoked tends to be less salty than the green gammon. Its always best to rinse it or boil and discard the water though it depends if you want to use the cooking liquid or not. Adding some veg to the cooking liquid is hardly a 'palaver' and adds depth of flavor to the meat. Difference between 'cooking' and 'boiling a lump of meat'