We don’t have turkey so we have a large gammon joint instead
I intend to sook over night and then cook for two hours in a slow cooker before basting with Jamie’s Jerk marinade and roasting in oven. I thought when I put it in the slow cooker I would add a bottle of toffee apple cider with an onion carrot and celery
Do I need to completely cover the joint in the slow cooker or will the one bottle be enough
Ive never cooked in a slow cooker and tbh cooking is not my strong point
Ok - well I cook one meal a year on Christmas Day
Suffice to say I won’t be doing it next year
At one stage my son turned to me and said it’s not too late to book a curry
I've done a small/ medium gammon joint in the slow cooker very successfully. I've only ever cooked in water, just half way up the joint for 4 hours (leaving the inner plastic band on whilst cooking)
People calling around went wrong Tilly
I usually time the meal for 3pm but with the pubs been closed we were ready for 2 - then someone came around and I had to leave it in the oven for too long so it was over cooked - as was the pugs in blankets and cheese and bacon rolls and potatoes
On the plus side - the jerk marinade I made went down very well next day with the pork pie
It depends on the Gammon -some can be really salty and need bring to the boil from cold water, then the water discarded and either roasted, simmered in a liquid or slow cooked. I would be interested in knowing why it was a 'disaster' -my guess would be too salty.
You can make gammon the day before .. or hours before you need it & wrap in foil, then reheat later. Leaves you free to concentrate on the other things.