Gammon
This morning I put on a lovely piece on Wiltshire cured oak smoked ham which we will use for salads and sandwiches over the next few days.
Once the ham is brought to the boil I will skim the the surface add some bay leaves peppercorns and maybe a star anise then simmer it before placing in the thermal insulated outer container where it will cook without power for around 4 to 5 hours.
I need the inside to be 72ºC for it to be perfectly cooked.
4 Hours Later:
The gammon was 1.6kg and would have taken 2hrs in the oven at Gas Mk 5 – 375ºF … it took 20 minutes simmer and 4 hours cooking without power.
Print 
PDF
ingredients
- 300ml of Jaques cider (left over from a party the other evening)
- 10 peppercorns
- 6 allspice
- 2 bay leaves.
- water to top up
method
- I have added 300ml of Jaques cider (left over from a party the other evening), 10 peppercorns, 6 allspice and 2 bay leaves. I will skim off any scum when it comes to the boil and then simmer it for about 15 minutes before putting it in the outer container for around 4 to 5 hours depending on the size of the joint.
- Just think how much energy this will be saving compared to traditional ways of cooking gammon. Also I know it will taste amazing.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
© 2012 Dave Knowles - The Thermal Cook. The copyright of this recipe belongs to Dave Knowles - The Thermal Cook and it should not be reproduced in any form without written permission from The Thermal Cook.
