Simon Posted May 15, 2019 Share Posted May 15, 2019 After working all weekend I decided to have an easy day in the garden, and what better job in the garden than cooking. I had a 5.5kg joint of gammon from a big shop just before Christmas and never got round to use it. I didn’t do much prep this time round, focussing mainly on the cook as it was the longest cook I have done in a while. This was the set up I had for the cook Once the kettle was lit and up to temp (215F 100C) I put the gammon on for 9 hours, glazing every 1.5 hours. The glaze was made from maple syrup and English mustard with a teaspoon of ground nutmeg, very basic I know, but wanted the practice before getting too adventurous. The cook took 9 hours in total, the meat was gorgeous. Nice and succulent. I’ve got enough for about 4 meals including lunches, so will definitely get some more. 3 1 Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted May 15, 2019 Share Posted May 15, 2019 Looks great, and a 9 hour cook under your belt! Quote Link to comment Share on other sites More sharing options...
Simon Posted May 15, 2019 Author Share Posted May 15, 2019 Thanks a lot. I’m glad it all turned out well, and proper chuffed with the length. I think I could have had another 3-4 hours on the set up I had. 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted May 15, 2019 Share Posted May 15, 2019 Nice one mate. Nice to see the minion method working. It is the technique I use. Give me a shout next time. I can come visit. Well done. Quote Link to comment Share on other sites More sharing options...
sotv Posted May 16, 2019 Share Posted May 16, 2019 Looks great Simon, love a nice piece of gammon, just as nice cold the next day as well. Quote Link to comment Share on other sites More sharing options...
Justin Posted July 8, 2019 Share Posted July 8, 2019 what internal temp did you cook the ham to mate? Just wondering why 9 hours. seems excessive at 215F if you allow 20 mins per 1/2 kg at 5 kilos 3 hours 20 mins ish? Were you mostly thinking how long can i keep the minion method going rather than internal temp on the ham? Quote Link to comment Share on other sites More sharing options...
Simon Posted July 8, 2019 Author Share Posted July 8, 2019 I can’t remember what the internal temperature was now, but it wasn’t cooked in 3 hours. I watched a video where they glazed every 1.5 hrs and cooked for 6 hours on a low n slow, which is what I tried to copy. I had 2 probes in it as it was such a large joint. I know once it did reach temperature I left it for a bit as I had to sort out a few other things in the house, but leaving it didn’t harm the joint at all. The one thing I learnt from the cook is to try to keep a log of the cook. That way you can always keep track of any tweaks you do to it. Quote Link to comment Share on other sites More sharing options...
Justin Posted July 8, 2019 Share Posted July 8, 2019 (edited) I did 5kg bone in but at 255 to 300 f. 10 to 15 mins per 500g. Edited July 8, 2019 by Justin Quote Link to comment Share on other sites More sharing options...
Simon Posted July 8, 2019 Author Share Posted July 8, 2019 I will do the cook again at some point as I loved the joint. I’ll let you know what temp I cook it to. 1 Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.