Norn Iron Posted December 23, 2021 Report Share Posted December 23, 2021 I have a decent gammon that needs to be steeped and then cooked. Boiling is easiest. I know people have used Cola and even Irn Bru (I have done the former). Ham in Cider has been recommended throughout the ages but is Thatcher's Gold too good for the ham? Culinary thoughts please! Quote Link to comment Share on other sites More sharing options...
slartibartfast Posted December 23, 2021 Report Share Posted December 23, 2021 Not done gammon but regularly do pork in cider ( with sliced apples and onions ).........lovely ! 1 Quote Link to comment Share on other sites More sharing options...
Port Said Red Posted December 23, 2021 Report Share Posted December 23, 2021 49 minutes ago, Norn Iron said: I have a decent gammon that needs to be steeped and then cooked. Boiling is easiest. I know people have used Cola and even Irn Bru (I have done the former). Ham in Cider has been recommended throughout the ages but is Thatcher's Gold too good for the ham? Culinary thoughts please! I would say the danger would be that it would evaporate quite quickly. I have just started this recipe https://www.bbcgoodfood.com/recipes/glazed-gammon I do the boiling today and will roast it tomorrow. It got rave reviews last year. 1 Quote Link to comment Share on other sites More sharing options...
Norn Iron Posted December 23, 2021 Author Report Share Posted December 23, 2021 1 hour ago, Port Said Red said: I would say the danger would be that it would evaporate quite quickly. I have just started this recipe https://www.bbcgoodfood.com/recipes/glazed-gammon I do the boiling today and will roast it tomorrow. It got rave reviews last year. Thanks PSR. I've boiled meat before, a long time ago mind, when I cooked Vietnamese Pork. Loads of Garlic and fish Source! I'll bring the Gammon to the boil and then simmer with lid definitely on. 20 mins per pound plus 25 mins. Quote Link to comment Share on other sites More sharing options...
Port Said Red Posted December 23, 2021 Report Share Posted December 23, 2021 40 minutes ago, Norn Iron said: Thanks PSR. I've boiled meat before, a long time ago mind, when I cooked Vietnamese Pork. Loads of Garlic and fish Source! I'll bring the Gammon to the boil and then simmer with lid definitely on. 20 mins per pound plus 25 mins. Anything that draws the salt is good, otherwise it can be very dry when roasted. I like salty food but gammon can be overpowering if it's too salty. 1 Quote Link to comment Share on other sites More sharing options...
And Its Smith Posted December 23, 2021 Report Share Posted December 23, 2021 Using old Rosie to make red cabbage ! 2 Quote Link to comment Share on other sites More sharing options...
Slacker Posted December 23, 2021 Report Share Posted December 23, 2021 1 hour ago, And Its Smith said: Using old Rosie to make red cabbage ! I will have mine without the cabbage thanks. 2 Quote Link to comment Share on other sites More sharing options...
Norn Iron Posted December 26, 2021 Author Report Share Posted December 26, 2021 4 x 500ml cans later! Better be good. 20 mins per lb plus 25 mins. 1 hrs 45 mins. We'll know laters 1 1 Quote Link to comment Share on other sites More sharing options...
ralphindevon Posted December 26, 2021 Report Share Posted December 26, 2021 I knew a French girl that liked Coq in cider! 1 Quote Link to comment Share on other sites More sharing options...
Norn Iron Posted December 26, 2021 Author Report Share Posted December 26, 2021 Well, I've just tasted the ham. It'll be resting in tin foil for another 45 mins... just because. However, I couldn't resist having a little chunk. Sensational. The Thatcher's cuts through but doesn't overpower the ham. A stunning success. Next time I'll find a smaller pot which means less Thatcher's needed! 1 Quote Link to comment Share on other sites More sharing options...
redsquirrel Posted December 26, 2021 Report Share Posted December 26, 2021 1 hour ago, Norn Iron said: Well, I've just tasted the ham. It'll be resting in tin foil for another 45 mins... just because. However, I couldn't resist having a little chunk. Sensational. The Thatcher's cuts through but doesn't overpower the ham. A stunning success. Next time I'll find a smaller pot which means less Thatcher's needed! why not just get a bigger lump of ham? Quote Link to comment Share on other sites More sharing options...
Norn Iron Posted December 26, 2021 Author Report Share Posted December 26, 2021 13 minutes ago, redsquirrel said: why not just get a bigger lump of ham? :laugh:! It was a 4lb er in first place! 1 Quote Link to comment Share on other sites More sharing options...
The Batman Posted December 26, 2021 Report Share Posted December 26, 2021 Mum used haze this Christmas. She's done it a few times. Rather delightful. I'd rather drink gold than haze so it's not totally wasted. 1 Quote Link to comment Share on other sites More sharing options...
redsquirrel Posted December 27, 2021 Report Share Posted December 27, 2021 10 hours ago, The Batman said: Mum used haze this Christmas. She's done it a few times. Rather delightful. I'd rather drink gold than haze so it's not totally wasted. for a nasty minute i had visions of her spraying air freshener on it but i think im confusing myself with glade? easy done now im getting old 1 1 Quote Link to comment Share on other sites More sharing options...
The Batman Posted December 27, 2021 Report Share Posted December 27, 2021 3 minutes ago, redsquirrel said: for a nasty minute i had visions of her spraying air freshener on it but i think im confusing myself with glade? easy done now im getting old Oh yeah, there was an old air freshener called Haze now you mention it. Guessing it was just incorporated in to air wick / febreeze or whichever. 2 Quote Link to comment Share on other sites More sharing options...
Bristol Rob Posted December 27, 2021 Report Share Posted December 27, 2021 The ham I got from my local butchers still had the skin on it. Removed the skin, ran a knife through it and covered it in garlic salt and.... Quote Link to comment Share on other sites More sharing options...
Norn Iron Posted December 27, 2021 Author Report Share Posted December 27, 2021 31 minutes ago, Bristol Rob said: The ham I got from my local butchers still had the skin on it. Removed the skin, ran a knife through it and covered it in garlic salt and.... .... then you fried it? Quote Link to comment Share on other sites More sharing options...
Bristol Rob Posted December 27, 2021 Report Share Posted December 27, 2021 32 minutes ago, Norn Iron said: .... then you fried it? Roasted it! Nice bit if crackling that. Quote Link to comment Share on other sites More sharing options...
Norn Iron Posted December 27, 2021 Author Report Share Posted December 27, 2021 6 minutes ago, Bristol Rob said: Roasted it! Nice bit if crackling that. You could call this signature dish... Ham Crackling Codpiece. 1 Quote Link to comment Share on other sites More sharing options...
Norn Iron Posted December 27, 2021 Author Report Share Posted December 27, 2021 Have just used the stock to boil the linguine. Wow! Quote Link to comment Share on other sites More sharing options...
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