FabSwingers.com forum: Gammon joint

By *ib. OP Man
17 weeks ago

Hampshire

I read a recipe online to slow cook a gammon joint which recommends coating it in hoisin sauce and then putting it (fairly dry) into the slow cooker for circa 10 hours.

Other similar recipes recommend cooking it in stock, pulling/shredding, and then adding hoisin.

Thoughts/recommendations?

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By *iker JackMan
17 weeks ago

Wolverhampton

I like cooking it in Coca Cola in the slow cooker. Take it out at the end. Glaze it in honey and put in a hot oven for 20 minutes

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By *icecouple561Couple
Forum Mod
17 weeks ago

East Sussex

Is it unsmoked?

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By *ib. OP Man
17 weeks ago

Hampshire

"I like cooking it in Coca Cola in the slow cooker. Take it out at the end. Glaze it in honey and put in a hot oven for 20 minutes "

I want shredded hoisin pork. That's my end game.

You recon cooking it dry is a mistake?

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By *ib. OP Man
17 weeks ago

Hampshire

"Is it unsmoked?"

Sure as hell is.

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By *icecouple561Couple
Forum Mod
17 weeks ago

East Sussex

"Is it unsmoked?

Sure as hell is."

My personal preference is to cook gammon in stock or liquid of some sort. I'd simmer in the slow cooker for however long you think and add the hoisin afterwards.

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By *iker JackMan
17 weeks ago

Wolverhampton

"Is it unsmoked?

Sure as hell is.

My personal preference is to cook gammon in stock or liquid of some sort. I'd simmer in the slow cooker for however long you think and add the hoisin afterwards. "

I agree, adds moisture to it

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By *eordieJeansCouple
17 weeks ago

Newcastle upon Tyne

Move it to the politics forum

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By *ib. OP Man
17 weeks ago

Hampshire

"Is it unsmoked?

Sure as hell is.

My personal preference is to cook gammon in stock or liquid of some sort. I'd simmer in the slow cooker for however long you think and add the hoisin afterwards. "

Thank you.

I did think cooking it 'dry' was a bit strange and didn't want to blindly follow something I was unsure about.

Will give it s whirl this weekend.

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By *affron40Woman
17 weeks ago

manchester

I’ve never heard of slow cooking a joint without liquid so I would always use some kind of stock and add the hoi sin later

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By *ib. OP Man
17 weeks ago

Hampshire

"Move it to the politics forum

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By *inky_couple2020Couple
17 weeks ago

North West

We cook pork loin in white wine in the slow cooker, then make it into shredded BBQ pork. We can recommend cheap white wine as an excellent cooking juice.

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By *icecouple561Couple
Forum Mod
17 weeks ago

East Sussex

"Is it unsmoked?

Sure as hell is.

My personal preference is to cook gammon in stock or liquid of some sort. I'd simmer in the slow cooker for however long you think and add the hoisin afterwards.

Thank you.

I did think cooking it 'dry' was a bit strange and didn't want to blindly follow something I was unsure about.

Will give it s whirl this weekend."

Let us know how it turns out

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By *ib. OP Man
17 weeks ago

Hampshire

"Is it unsmoked?

Sure as hell is.

My personal preference is to cook gammon in stock or liquid of some sort. I'd simmer in the slow cooker for however long you think and add the hoisin afterwards.

Thank you.

I did think cooking it 'dry' was a bit strange and didn't want to blindly follow something I was unsure about.

Will give it s whirl this weekend.

Let us know how it turns out

Will do.

I bet every forumite is on the edge of their seat!

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By *iamondsmiles.Woman
17 weeks ago

little house on the praire

I just cook it in coca cola

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By *oxy jWoman
17 weeks ago

somerset

"I like cooking it in Coca Cola in the slow cooker. Take it out at the end. Glaze it in honey and put in a hot oven for 20 minutes "

you seen that you tube clip where they pour cola on the pork and all those tiny worms come out ?

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By *icecouple561Couple
Forum Mod
17 weeks ago

East Sussex

"Is it unsmoked?

Sure as hell is.

My personal preference is to cook gammon in stock or liquid of some sort. I'd simmer in the slow cooker for however long you think and add the hoisin afterwards.

Thank you.

I did think cooking it 'dry' was a bit strange and didn't want to blindly follow something I was unsure about.

Will give it s whirl this weekend.

Let us know how it turns out

Will do.

I bet every forumite is on the edge of their seat!"

Well life is a bit slow down here on the south coast.

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By *oxy jWoman
17 weeks ago

somerset

how ever British pork is not affected sorry dont wanna put anyone off the video was american

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By *ib. OP Man
17 weeks ago

Hampshire

"Is it unsmoked?

Sure as hell is.

My personal preference is to cook gammon in stock or liquid of some sort. I'd simmer in the slow cooker for however long you think and add the hoisin afterwards.

Thank you.

I did think cooking it 'dry' was a bit strange and didn't want to blindly follow something I was unsure about.

Will give it s whirl this weekend.

Let us know how it turns out

Will do.

I bet every forumite is on the edge of their seat!

Well life is a bit slow down here on the south coast. "

I might do a daily thread on it.

Big plans ahead.

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By *teveAndHisMagicPicklenicMan
17 weeks ago

Ends

"Move it to the politics forum

I came looking for this.

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By *AJMLKTV/TS
17 weeks ago

Burley

Do you mean a pork joint, or definitely gammon? Gammon, even unsmoked, I think is too salty for hoisin, unless you like the saltiness. Dry roasting won't get rid of the saltiness, but slow simmering will to an extent. You could also try soaking the joint in cold water for a couple of hours to reduce salt more. Personally, I would soak for 2 hours, slow simmer with onions and a few bay leaves, shred, mix in hoisin, chopped spring onions and a little ginger and put in oven for 20 mins, covered - giving the hoisin time to settle into the meat.

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By *exycarlashane181Couple
17 weeks ago

Leamington Spa

"I read a recipe online to slow cook a gammon joint which recommends coating it in hoisin sauce and then putting it (fairly dry) into the slow cooker for circa 10 hours.

Other similar recipes recommend cooking it in stock, pulling/shredding, and then adding hoisin.

Thoughts/recommendations?

Cooking it in either coca cola or cider is delicious

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By *icecouple561Couple
Forum Mod
17 weeks ago

East Sussex

"Is it unsmoked?

Sure as hell is.

My personal preference is to cook gammon in stock or liquid of some sort. I'd simmer in the slow cooker for however long you think and add the hoisin afterwards.

Thank you.

I did think cooking it 'dry' was a bit strange and didn't want to blindly follow something I was unsure about.

Will give it s whirl this weekend.

Let us know how it turns out

Will do.

I bet every forumite is on the edge of their seat!

Well life is a bit slow down here on the south coast.

I might do a daily thread on it.

Big plans ahead."

I wish you would.

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