A: The joints can be cooked in two ways, either boiling or roasting.
A: Weigh the raw joint and calculate the cooking time
Roast at Oven temp Gas mark 4, 180°C or 350°F for 30 mins per 450g (1lb) plus 30 minutues
Boil for 20 mins per 450g (1lb) then add 20 minutes
A: Yes. For example, fruit juice, cider, stock, coke, wine etc.
A: Yes, once cooked cold gammon slices are great for supper snacks and sandwiches
A: Ensure the skin has been removed so only a thin layer of fat is left, then score the joint and smear your chosen glaze over the top of the joint.
A: Products such as marmalade, honey, treacle, maple syrup, or any of your favourite flavours (just be careful not to burn the top, so only put this on 20 minutes or so before the end of the joints cooking time)
A: Yes, but ensure it is thoroughly defrosted before use, and as it can retain some water pat it dry before consuming.
As a tip, place some greaseproof paper between the slices when placing in the freezer so that then you only need take what you need, rather than defrosting the whole amount.
A: Yes, it’s a great ingredient for pies, tarts, warm salads and soups, as it not only tastes good but as it doesn’t need any cooking it makes the dish very quick to cook.