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Help! How do I cook my Christmas ham? |
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#1 |
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Forum Member
Join Date: Apr 2011
Location: Ayrshire, Scotland
Posts: 5,925
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Help! How do I cook my Christmas ham?
I've got a joint of gammon to do this year and I'm freaking out a little bit as I've only ever cooked the small cuts of gammon in the foil containers than you just bung in the oven!
What is the best way to cook it? I'm not sure how big it is (locked away in the fridge in the garage!) but I'd say it serves about 6-8. Do I need to soak it overnight? Slow cook? If so how long for, and what should I slow cook it in? Water, cider, etc? Roast with honey glaze? I'm at a complete loss as to what to do with this ham!! Thanks in advance Edit: it's smoked if that makes a difference. |
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#2 |
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Forum Member
Join Date: May 2007
Posts: 1,012
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If necessary, soak the gammon (ham) in cold water to reduce saltiness, according to butcher or packet instructions (most do not need this anymore as curing methods have changed).
Weigh to calculate the cooking time. Place in a large pan, cover with cold water and bring to the boil. Cook for 30 mins per 450g/1lb, periodically skimming and discarding any white froth that comes to the surface. Drain, reserving the stock if you like, leave to cool a little, then remove the top layer of skin, leaving a thin layer of fat around the meat. Score the fat, then brush with a glaze of your choice. Place in a foil-lined roasting tin and bake at 220C/fan 200C for 20-30 mins (based on a 5kg ham) or until the glaze is golden. |
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#3 |
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Forum Member
Join Date: Apr 2011
Posts: 1,031
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I love ham! I never soak mine as I always get it from a supermarket and I find they don't need it, but if you've had it from a butcher it might be worth a little ask.
I always put it in water, bring it up to the boil then discard that water and boil it in either coke, cherry coke or cider with an onion sliced in half, carrots, cloves, bay leaf and peppercorn. I usually cook mine for 30 mins per 1lb, but other sites say otherwise. I always stop boiling it about 30/45 mins before it's fully cooked. I usually change the glaze I put on it, this year I'm making this ham http://www.bbcgoodfood.com/recipes/2...-mustard-glaze, but if you don't fancy that mixing honey, mustard and brown sugar makes a lovely glaze and it's very simple. If you're glazing your ham make sure you use a foil tray or line your tray with foil as the glaze burns the bottom of the pan terrible and it's nearly impossible to clean |
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#4 |
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Forum Member
Join Date: Mar 2013
Posts: 9,227
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Quote:
If necessary, soak the gammon (ham) in cold water to reduce saltiness, according to butcher or packet instructions (most do not need this anymore as curing methods have changed).
Weigh to calculate the cooking time. Place in a large pan, cover with cold water and bring to the boil. Cook for 30 mins per 450g/1lb, periodically skimming and discarding any white froth that comes to the surface. Drain, reserving the stock if you like, leave to cool a little, then remove the top layer of skin, leaving a thin layer of fat around the meat. Score the fat, then brush with a glaze of your choice. Place in a foil-lined roasting tin and bake at 220C/fan 200C for 20-30 mins (based on a 5kg ham) or until the glaze is golden.
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#5 |
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Forum Member
Join Date: Mar 2013
Posts: 9,227
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"I always put it in water, bring it up to the boil then discard that water and boil it in either coke......"
Ah, the Nigella favourite. |
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#6 |
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Forum Member
Join Date: Mar 2013
Posts: 9,227
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Quote:
If necessary, soak the gammon (ham) in cold water to reduce saltiness, according to butcher or packet instructions (most do not need this anymore as curing methods have changed).
Weigh to calculate the cooking time. Place in a large pan, cover with cold water and bring to the boil. Cook for 30 mins per 450g/1lb, periodically skimming and discarding any white froth that comes to the surface. Drain, reserving the stock if you like, leave to cool a little, then remove the top layer of skin, leaving a thin layer of fat around the meat. Score the fat, then brush with a glaze of your choice. Place in a foil-lined roasting tin and bake at 220C/fan 200C for 20-30 mins (based on a 5kg ham) or until the glaze is golden. I simmered mine for over 3 hours then basted it with a glaze of honey, crushed cloves, french mustard and apricot jam and roasted for 30 mins - covered in foil for first 20 then open for 10. It's superb - I wanted to eat it all last night! Merry Christmas all
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