How do I cook a 2kg unsmoked green gammon?

Answer 1

Put in a large pot and cover it with water. Bring it to the boil, skim the scummy stuff off, put in a bouquet garni and let it simmer for about 1 and half hours. If you haven't soaked it overnight, you need to bring it to the boil, then change the water and start again. That will remove some of the salt. You should really do that two or three times - ie cover with water, bring to the boil, toss out the water, cover with cold water again, bring to the boil etc...

Take it out, take off the skin (if it's there) but leave the fat on. Score the fat by cutting criss cross all over it to make diamond shapes. Stud each diamond with a clove, drizzle treacle or golden syrup and brown sugar over it, splash a little cider on it, bung it in a medium oven for about half to one hour.

Yum!

Answer 2

In the oven coated in honey and brown sugar until its cooked through use a thermometer to check its core temp

Merry christmas

Answer 3

Personally I would cook it for about 12 hours on a very low heat. It will melt in the mouth.

Answer 4

Delia has some great recipes here: http://www.deliaonline.com/ingredients/bacon-including-gammon,17,IN.html

There's another delicious recipe here: http://www.bbcgoodfood.com/recipes/2790/festive-ham.jsp but you better get cracking if you want to eat it for Christmas as it involves 24 hours brining first!

Answer 5

you need to put it in water first for 24 hours to remove some of the salt, then you can either boil it then roast it or just roast it, if you don't soak it, it will be salty... Happy Christmas..

Answer 6

GREEN!!! Oh my god, don't eat it. Feed it to a neighbours cat.
You know, the one that always s**ts in your garden.

Or you could serve it up with blue eggs and pink cheese!

Answer 7

green? throw it away.