OV9

JonMad wrote: Thu Dec 31, 2020 5:10 pm

V8Granite wrote: Tue Dec 29, 2020 7:53 am Used my MEATER+ in the apricot jammed Gammon last night.

Best gammon I’ve ever cooked. Aslong as you keep an eye on it as the expected cooking time changed quite quickly it came out absolutely perfect.

Dave!

Got a link to the recipe or is it just a gammon smothered in apricot jam before cooking it?
We have both in the fridge currently so they may make a good combination.

Half a jar of jam, a cup of brown sugar and then apple juice till it makes a slightly runny paste. Score the surface down to the skin and baste for ages.

As simple as they come.

Dave!

Ta!

much as i'm not a fan of essexboy - I generally use this receipe for marmalade ham. Pretty easy really:

https://www.jamieoliver.com/features/ho ... roast-ham/

I bought some Asda Special Apple Sauce with Cider today, the sort of thing you use for such fancy pants ham based malarky, I'm sure.

I dipped some pizza crust in it, because I am amazing.

Annoyingly, I was expecting to have my brother over today so I got burgers, cheese, sauces in, etc. But he was working yesterday and is working tomorow, so today is his only day off

So I think, at some point this weekend, I'll break out a big pork joint, treay myself, and then send my brother pics of what he could have had.

Bwaaaaahahahahaha, etc.

GG. wrote: Fri Jan 01, 2021 6:30 pm much as i'm not a fan of essexboy - I generally use this receipe for marmalade ham. Pretty easy really:

https://www.jamieoliver.com/features/ho ... roast-ham/

I've cooked quite a few Gammon/Hams recently including one last night. It was topped with brown sugar and golden syrup when put in the oven. After a night in the fridge it slices lovely and thin for sandwiches.