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Post by writeon on Dec 24, 2009 10:50:21 GMT 2
Today I'll be cooking two fairly large smoked gammons. I'll be doing them in cider.
They'll be in a large Le Creuset stockpot with a lid, side by side.
I am assuming that I can time the cooking as if it were just one gammon? the usual 20mins per lb plus 20m ins?
Surely I won't have to cook them double the length of time?
*I'm reluctant to exhibit my stupidity to you but I was never hot at maths*
Help! I should start cooking them within the next hour or so.
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Post by goldie on Dec 24, 2009 13:10:02 GMT 2
If it's not too late !!!
BEFORE you cook them, pour boiling water over them and let the water cool. That way you remove excess salt which could otherwise intensify in the cooking. (You could also add a little brown sugar to the pan, and an onion stuck with cloves for a really nice but subtle flavour.)
And yes, cook for the longest time calculated for ONE gammon.
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Post by writeon on Dec 24, 2009 13:10:21 GMT 2
I've put them on to cook now. They are just covered with the liquid and I'm slowly bringing them to the boil. Unfortunately they are different sizes. One weighs 1.1kgs and the other weighs 750gr.....I'll have to guess it.
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Post by writeon on Dec 24, 2009 13:11:48 GMT 2
Oh Goldie thanks.....I will add the sugar and the onion stuck with cloves. I don't want to leech the salt out of them. I once did that and the ham tasted of nothing much.
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Post by goldie on Dec 24, 2009 13:15:58 GMT 2
OK - it's always a tricky decision.
When they're about 15-20 minutes from the end of cooking time, take one out and cut off a small slice to taste.
If too salty, pop a couple of halved potatoes in the pot, which will soak up the excess salt.
Added - of course, I should have said, continue the cooking time with the potato[es] in the pot
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Post by goldie on Dec 24, 2009 13:17:28 GMT 2
And if you cook as for the largest joint, then take the other one out a little earlier...
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Post by writeon on Dec 24, 2009 13:19:56 GMT 2
I've taken a picture of them cooking! I'll post it later. Lucky I had some dark brown sugar in the cupboard.
Is it true that the longer I simmer them the more tender they will be?
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Post by writeon on Dec 24, 2009 14:32:38 GMT 2
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Post by Voy on Dec 24, 2009 16:55:03 GMT 2
aha. so a gammon is a ham steak! new t hing learnt for today!
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Post by writeon on Dec 24, 2009 21:25:11 GMT 2
sorry - that photo looks horrible, kinda obscene....
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