Cooking a gammon joint

[Carol Anne]

I've a 1.8kg gammon joint to cook. We all love ham in this house and I usually pick uo a dozen or so slices from the deli counter for sandwiches and salads. (Never the rubber stuff in packs, although I dont mind it myself) What we all hate is dry ham, so that will rule out baking this joint in the oven. The last time I boiled a ham I think it must have been for too long as the meat was stringy and tasteless, but I did have a fantastic pan of stock!!
Im thinking of trying the electric steamer this time. Would just be like roasting in a nice moist oven, and no water to draw out all the flavour...or at least thats what im thinking. Anyone else tried it or got any tips for a tasty succulent ham?
Many thanks

[badboy78]

coat it in honey with some sesame seeds in it now thats tasty, got a spare seat at the dinner table carol? lol

[pastafreak]

I am a cook,and when i make gammon I always simmer it gently for1-1 1/2 hrs-this helps draw out any excess salt. I then pat it dry and then make a glaze of honey and mustard. I score the fat and then brush the glaze over.........then roast it in the oven for aprox 1 1/2 hours for the size you have. It should be perfect. I definately wouldn't steam it!!

[Carol Anne]

Thanks pastafreak, I'll try this, although wouldn't 1 +1/2 hours alone be enough in the water to cook it before commiting it to the oven/crem for the same again? I terrified of it coming out dry.
Im a hard working nurse with 25 yrs at the sh!t front but I sure aint no cook!!

[pastafreak]

You can cut the simmering time to 1 hour....and the roasting time to 3/4 hour.-or until the fat is nicely crisp.....I converted kilos to wrong number of lbs!! Sorry!! duh

[josie48]

Stick some cloves in the joint Carol.mmmmmm

[Carol Anne]

Thanks folks. Will post results 2M

[hammerman]

When you simmer your gammon joint, use either cola (normal not diet), dry cider or my favourite, ginger beer instead of water.

Add cloves to the liquid and simmer for approx hour and a half. When almost cooked, remove, pat dry and then smother in dijon mustard and honey so it coats the whole joint. Then roast in the oven for about 30-45 minutes.

[Carol Anne]

Pastafreak, it came out lovely. thank-you !! I can't wait to try the ginger beer one too.

[Carol Anne]

....but what do you do with the lovely stock
Ginger beer soup??

[hammerman]

I throw it away because it becomes quite salty from the gammon.

[pastafreak]

oh great Carol Anne.....I'm so glad it turned out well. Any left overs??-lol