PM: Yellamoron.

Re: seven-hour slow cooked gammons.

What I did today was actually less successful than I would normally make, so I'll explain that instead. The quartermaster let me down, so I had to improvise.

Two teaspoons of Colman's mustard powder, in a small bowl. Into that drop a few drops of pineapple juice, from a tin of sliced pineapple. Trust me on this. Don't listen to the inevitable dissenters. Mash it up. Mash it right up. Keep adding pineapple a few drops at a time, and mashing, until you get a nice smooth sticky paste. It won't take much juice, so go steady.

Paint that on the joint of gammon. I use a pastry brush, but the back of a spoon or whatever. If your paste is too thin, add small amounts of paste to another half teaspoon of mustard powder, gradually, until it's all incorporated, and hopefully thicker.

I cook it in a "crock-pot" slow cooker, on "low". I don't know what that translates to in oven terms. A low oven I expect.

Anyway, stick the gammon into a covered roaster, and leave it for 6-8 hours. The liquid from the meat is sufficient for it to cook in, but you could add a tiny bit of pineapple juice or water into the bottom of the roaster if you liked.

Serve with whatever the f**k you like, it's so nice you won't care. I do roast bertaters, carrots and broccoli.

Posted By: Arizona Bay, Jun 30, 18:56:23