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Gammon recipe - not in cola or honey

14 replies

attheendoftheday · 31/03/2013 23:37

I need to cook a gammon tomorrow and have been looking for an online recipe, but dp has Crohn's disease and cannot have sugar in his diet, and all the recipes I can find are on cola or with a honey glaze. Can anyone suggest a way to cook gammon with no sugar?

Thank you!

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Rockchick1984 · 31/03/2013 23:49

Can he have fruit juice? I always pop a gammon joint in the slow cooker with half a carton of apple juice and its lovely!

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DisappointedHorse · 31/03/2013 23:50

Can't you just roast it? It's just as nice.

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BitBewildered · 31/03/2013 23:52

Yes, roast it. Or could you boil it and serve with parsley sauce? How did you want to serve it?

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thewhistler · 31/03/2013 23:55

Roast, as long as you have soaked it a bit first.

Was going to suggest beer but assume that is too sugary?

Or with a few cloves stuck in and roasted on a base of apples? That way he doesn't have to eat the apples.

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ThisIsMummyPig · 31/03/2013 23:58

I boil it, drain it, wipe round the pan to get rid of the scum. Then I boil it for a couple of hours (until it's cooked, depends on size of joint).

While it's boiling away, I throw in an onion, cut into segments, a star anise and some peppercorns. Then towards then end throw in new pototoes and carrots, so they cook in the brine. I cook the green seperately or it's too salty. Serve as it is.

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attheendoftheday · 01/04/2013 00:07

I should have mentioned that I've never cooked a gammon before and have no idea what I'm doing Blush

Dp can't have fruit juice but can have some beer, generally pale ales. Would they work ok, do you think?

If I roast (sounds like a good option) what temperature do I do it on and for how long? It's a 1kg joint, if that makes a difference.

Thank you for your help! I don't want to admit to my visitors (who have supplied said gammon) that I have no clue how to cook it. They would judge me!

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attheendoftheday · 01/04/2013 00:11

Thanks for the instructions MummyPig, sounds delicious. How do you know when it is cooked? Is there some magic method, like sticking a skewer into chicken?

I realise I sound like a bit of an idiot, in my defense I want to say I vegetarian and haven't had much experience cooking meat.

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BitBewildered · 01/04/2013 00:51

Delia says ...

Hope it goes well!

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DHPWontSolveMuch · 01/04/2013 01:40

About an hour for a one kilo joint. You can't over-do it though.

I sometimes boil it until it's done, then drain it, and roast it for 20mins at about 200C.

I coat it in a mix of mustard and brown sugar though, but that's no good for you. You could you try it with just seeded mustard.

(testing namechange)

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attheendoftheday · 01/04/2013 06:33

Thank you so much!

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HeadingHome · 01/04/2013 09:45

Red currant jelly and Dijon mustard and lots of garlic

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thewhistler · 01/04/2013 11:11

Pale ale would be fine. But soak it first or wash it under the tap. V salty otherwise.

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KittenOfDoom · 02/04/2013 02:07

For future reference - It's absolutely fine just simmered in water for an hour.

(I bring it to the boil in cold water first, throw the water away once it's boiled for a few mins to get rid of any saltiness, then start again with freshly boiled water).

No need for any roasting and glazing, and I think the boiling in Coke, ginger beer or whatever is massively overrated. I've tried it and honestly think it detracts from the flavour of the meat. You can serve it with a sauce if you like (onion sauce is good) or just mustard or other table sauces.

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attheendoftheday · 02/04/2013 18:37

Thank you everyone for your help. The gammon was a success. I used DHP's recipe and it worked beautifully. I am delighted to add gammon to the (small) list of meat I know how to prepare.

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