Crockpot gammon

"Doug Weller" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Unless I have this very wrong, the gammon joint I bought is called ham in
the US. And I have some recipes for crockpot ham, but they call for a
cooked ham. Surely I don't have to cook it twice? Just longer in the
crockpot?

Thanks

Doug
--

Ham is usually already cooked; it's cured with a brine for a week or more
(depending on what style ham) and then smoked. If you buy a ham here in the
US you just have to get it up to temperature to make it hot enough for
serving. Are there any directions on the label?

kili

"Doug Weller" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Unless I have this very wrong, the gammon joint I bought is called ham
in
the US. And I have some recipes for crockpot ham, but they call for a
cooked ham. Surely I don't have to cook it twice? Just longer in the
crockpot?

I don't know what the original poster had in mind but you can cook
gammon/ham in your crockpot. Then.... score the fat and rub in brown
sugar and put it into a very hot oven until the outside is browned

delicious🙂

Ophelia said:

"Doug Weller" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Unless I have this very wrong, the gammon joint I bought is called ham
in
the US. And I have some recipes for crockpot ham, but they call for a
cooked ham. Surely I don't have to cook it twice? Just longer in the
crockpot?

I don't know what the original poster had in mind but you can cook
gammon/ham in your crockpot. Then.... score the fat and rub in brown
sugar and put it into a very hot oven until the outside is browned

Thanks. The gammon joint isn't cooked, so I'll use the crockpot to cook
it completely.

Doug
--
Doug Weller -- exorcise the demon to reply
Doug & Helen's Dogs http://www.dougandhelen.com
A Director and Moderator of The Hall of Ma'at http://www.hallofmaat.com
Doug's Archaeology Site: http://www.ramtops.co.uk

"Doug Weller" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Unless I have this very wrong, the gammon joint I bought is called ham in
the US. And I have some recipes for crockpot ham, but they call for a
cooked ham. Surely I don't have to cook it twice? Just longer in the
crockpot?

Thanks

Doug
--
Doug Weller -- exorcise the demon to reply
Doug & Helen's Dogs http://www.dougandhelen.com
A Director and Moderator of The Hall of Ma'at http://www.hallofmaat.com
Doug's Archaeology Site: http://www.ramtops.co.uk

I was under the impression that Gammon isn't smoked. In Canada and the US
most ham is smoked either uncooked or fully cooked.

When I buy a ham I usually get a fully cooked bone in ham. More flavour.
But to serve it we usually roast it for long enough to heat it through.

MoM

"Doug Weller" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Unless I have this very wrong, the gammon joint I bought is called ham in
the US. And I have some recipes for crockpot ham, but they call for a
cooked ham. Surely I don't have to cook it twice? Just longer in the
crockpot?

Thanks

Doug
--
Doug Weller -- exorcise the demon to reply
Doug & Helen's Dogs http://www.dougandhelen.com
A Director and Moderator of The Hall of Ma'at http://www.hallofmaat.com
Doug's Archaeology Site: http://www.ramtops.co.uk

From Fix-It and Forget-It Cookbook: Feasting with your Slow Cooker
by Dawn J. Ranck and Phyllis Pellman Good
(New York Times Bestseller)

++++++++++

Ham in Cider
Dorothy M. Van Deest

3 lb ham or larger (whatever fits in crockpot)
4 cups sweet cider or apple juice
1 cup brown sugar
2 tsp dry mustard
1 tsp ground cloves
2 cups white seedless raisins

Cook ham and cider in crockpot on low 8-10 hours.
Remove ham and place in baking pan
Make paste of sugar, mustard, cloves, and a little cider. Brush over ham.
Pour 1 cup juice from crockpot into baking pan and stir in raisins.
Bake at 375 degrees for 30 until paste has turned into a glaze.

++++++++++

The next one is for boneless ham. Cooking times are similar to one above so
there shouldn't be much difference:

Ham and Potatoes
Ruth Shank

6-8 medium red or russet potatoes; cut into chunks
2-3 lb boneless ham
1/2 cup brown sugar
1 tsp dry mustard

[censored] potoato pieces with fork and place in crockpot.
Place ham on top of potatoes.
Crumble sugar over ham and sprinkle with dry mustard.
Cook on low 10 or more hours until potatoes are tender.
Pour juices over ham and potatoes to serve.

++++++++++

I'm not sure I'd ruin a perfectly good ham with barbecue sauce but here's
another:

Pork Barbecue
Mary Sommerfeld

2 onions; sliced
4-5 lb pork roast or fresh picnic ham
5-6 whole cloves
2 cups water
----- Sauce -----
1 large onion; chopped
16 oz bottle barbecue sauce

Put half of sliced onions in bottom of crockpot.
Add meat, cloves, and water.
Cover with remaining onions.
Cook on low 8-12 hours.
Remove bone from meat. Cut up meat and drain liquid.
Return meat to crockpot.
Add chopped onion and barbecue sauce.
Cook on high 1-3 hours or low 4-8 hours, stirring 2 or 3 times.
Serve on buns.

This freezes well.

+++++++++++++

Renee

Renee wrote on 14 Aug 2005 in rec.food.cooking

Quoted message said:

From Fix-It and Forget-It Cookbook: Feasting with your Slow Cooker
by Dawn J. Ranck and Phyllis Pellman Good
(New York Times Bestseller)

I have that book to!. I have enjoyed many recipes from it.

But now for a change of topic, can we have a big hand for this
little recipe from southernfood.about.com

@@@@@ Now You're Cooking! Export Format

Wine Glazed Ham

none

6 pounds fully-cooked ham, butt half
1/2 cup brown sugar
1/2 cup dry red wine
4 teaspoons orange rind; grated
1 teaspoon allspice
1 teaspoon ground cloves

Cut rind from ham. Place ham on trivet in removable liner. Combine
remaining ingredients and pour over ham. Place liner in base. Cover and
cook on AUTO for 5 hours, LOW 6 to 7 hours or HIGH 3 to 4 hours.
Remove ham and take out trivet; return ham to liner. Cover and cook on
HIGH 20 to 30 minutes.
This recipe yields ?? servings.

Source:
"Southern U.S. Cuisine (crockpot collection) at
southernfood.about.com"southernfood.about.com"Open ↗
S(Formatted for MC5):
"09-12-1999 by Joe Comiskey - [email hidden]"

- - - - - - - - - - - - - - - - - - -

Per serving: 378 Calories (kcal); 1g Total Fat; (1% calories from fat);
1g
Protein; 77g Carbohydrate; 0mg Cholesterol; 111mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0
Fat;
4 1/2 Other Carbohydrates

** Exported from Now You're Cooking! v5.69 **

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

@@@@@ Now You're Cooking! Export Format

Crockpot Herb Pork Roast

none

4 large garlic cloves; quartered
5 pounds boneless pork roast
1 teaspoon salt
1 teaspoon ground thyme
1/2 teaspoon sage
1/2 teaspoon ground cloves
1 teaspoon grated lemon rind
1/2 cup water
3 tablespoons cornstarch; (optional)
3 tablespoons water; (optional)

Cut 16 small pockets into roast and insert garlic pieces. In a small
bowl
combine salt, thyme, sage, cloves and lemon rind. Rub mixture into
roast.

Pour 1/2 cup water into crockpot then add the roast. Cook on LOW for 9
to
10 hours.
Juices may be thickened for gravy if desired by dissolving the cornstarch
in the water. Then set control to HIGH and stir slowly until juices
thicken.
This recipe yields 8 servings.

Source:
"Southern U.S. Cuisine (crockpot collection) at
southernfood.about.com"southernfood.about.com"Open ↗
S(Formatted for MC5):
"08-09-1999 by Joe Comiskey - [email hidden]"

- - - - - - - - - - - - - - - - - - -

Per serving: 15 Calories (kcal); trace Total Fat; (3% calories from fat);
trace Protein; 3g Carbohydrate; 0mg Cholesterol; 268mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0
Fat;
0 Other Carbohydrates

NOTES : This recipe originally from WestBend.

Contributor: n/a

Yield: 8 servings

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.69 **

@@@@@ Now You're Cooking! Export Format

Crock Pot Pork Chop Stew

none

6 pork loin chops
4 tablespoons flour
2 tablespoons oil
6 medium potatoes; cubed
1 medium onion; chopped
1 small cabbage; (optional),
cut into thin wedges
4 carrots; diced
1/4 teaspoon salt
1/2 teaspoon freshly-ground black pepper
2 teaspoons beef bouillon granules
1/4 cup water
1 can sliced stewed tomatoes - (14 1/2 oz
1/2 cup sour cream
2 tablespoons cornstarch

Trim fat from chops. Coat with 2 tablespoons flour. Brown chips in oil
over medium heat.
Place potatoes, onion and carrots in slow cooker. Sprinkle remaining
flour over and toss to coat. Layer over potato mixture, in order,
cabbage, salt, pepper, chops, bouillon, 1/4 cup water and stewed tomatoes
with juice. Do Not Stir.
Cover and cook on HIGH 3 1/2 to 4 hours or on LOW for 7 to 8 hours.
Optional: In small saucepan, stir sour cream and cornstarch until
smooth.
Measure cooking liquid and add enough water or milk to equal 1 1/2 cups.
Stir into saucepan. Cook and stir over medium heat until thick and
mixture comes to a boil. Serve with chops.
This recipe yields 6 servings.

Source:
"Southern U.S. Cuisine (crockpot collection) at
southernfood.about.com"southernfood.about.com"Open ↗
S(Formatted for MC5):
"08-05-1999 by Joe Comiskey - [email hidden]"

- - - - - - - - - - - - - - - - - - -

Per serving: 368 Calories (kcal); 14g Total Fat; (34% calories from fat);
24g Protein; 37g Carbohydrate; 56mg Cholesterol; 279mg Sodium
Food Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0
Fruit;
1 1/2 Fat; 0 Other Carbohydrates

Contributor: n/a

Yield: 6 servings

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.69 **

@@@@@ Now You're Cooking! Export Format

Crock Pot Happy New Year's Day Pork

none

3 pounds pork loin roast
1 pound smoked sausage
1 pound knockwurst
1 package sauerkraut
1/2 cup brown sugar
1 tablespoon fennel or anise seed
3 tablespoons mustard

Place the meats into your crockpot. Next in a large mixing bowl mix
remaining ingredients together and pour over the top of your meats. Cook
all day long on LOW.
You can serve this meal with mashed potatoes, green beans and homemade
egg
bread. It really turns out tender and delicious.
This recipe yields ?? servings.

Source:
"Southern U.S. Cuisine (crockpot collection) at
southernfood.about.com"southernfood.about.com"Open ↗
S(Formatted for MC5):
"08-09-1999 by Joe Comiskey - [email hidden]"

- - - - - - - - - - - - - - - - - - -

Per serving: 1877 Calories (kcal); 140g Total Fat; (67% calories from
fat);
65g Protein; 90g Carbohydrate; 322mg Cholesterol; 6442mg Sodium
Food Exchanges: 0 Grain(Starch); 8 1/2 Lean Meat; 2 Vegetable; 0 Fruit;
23
Fat; 5 Other Carbohydrates

Yield: 0 servings

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.69 **

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

Mr Libido Incognito wrote on 14 Aug 2005 in rec.food.cooking

Quoted message said:

A chicken crockpot recipe for a change up.

MMMMM----- Now You're Cooking! v5.69 [Meal-Master Export Format]

Title: Arroz Con Pollo
Categories:
Yield: 4 servings

4 chicken breast halves; skin
-removed
1/4 ts salt
1/4 ts freshly-ground black pepper
1/4 ts paprika
1 tb vegetable oil
1 md onion; chopped
1 sm red pepper; chopped
(or chopped roasted red
-pepper)
3 garlic cloves; minced
1/2 ts dried rosemary
1 cn crushed tomatoes - (14 1/2
-oz)
1 pk frozen peas - (10 oz)

Season chicken with salt, pepper, paprika. In skillet, heat oil and
brown chicken. Put chicken in crock pot.
In a small bowl combine remaining ingredients, except peas. Pour over
chicken. Cover and cook on LOW 7 to 9 hours or on HIGH 3 to 4 hours.
One hour before serving add peas. Serve over rice.
This recipe yields 4 servings.

Source:
"Southern U.S. Cuisine (crockpot collection) at
southernfood.about.com"southernfood.about.com"Open ↗
S(Formatted for MC5):
"08-24-1999 by Joe Comiskey - [email hidden]"

- - - - - - - - - - - - - - - - - - -

Per serving: 302 Calories (kcal); 17g Total Fat; (51% calories from fat);
31g Protein; 5g Carbohydrate; 93mg Cholesterol; 226mg Sodium
Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 0 Fruit;
1/2
Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

Contributor: n/a

Preparation Time: 0:00

MMMMM

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

"Mr Libido Incognito" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Renee wrote on 14 Aug 2005 in rec.food.cooking

Quoted message said:

From Fix-It and Forget-It Cookbook: Feasting with your Slow Cooker
by Dawn J. Ranck and Phyllis Pellman Good
(New York Times Bestseller)

I have that book to!. I have enjoyed many recipes from it.

Yes, I really like the book. It was an impulse buy on the way to cash
register at Lowe's.

I noticed you're using NYC 5.69. I'm only on 5.66 and just noticed on the
ffts.com site that later versions are still being debugged. Have you run
into problems with your version? I'm usually an early adopter but in this
case I'll wait.

Renee

Renee wrote on 14 Aug 2005 in rec.food.cooking

Quoted message said:

"Mr Libido Incognito" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Renee wrote on 14 Aug 2005 in rec.food.cooking

Quoted message said:

From Fix-It and Forget-It Cookbook: Feasting with your Slow
Cooker by Dawn J. Ranck and Phyllis Pellman Good
(New York Times Bestseller)

I have that book to!. I have enjoyed many recipes from it.

Yes, I really like the book. It was an impulse buy on the way to
cash register at Lowe's.

I noticed you're using NYC 5.69. I'm only on 5.66 and just noticed
on the ffts.com site that later versions are still being debugged.
Have you run into problems with your version? I'm usually an early
adopter but in this case I'll wait.

Renee

NYC 5.67 had a dictionary bug (minor bug only allowed standard US spell
checker)
NYC 5.68 had a fix for that.
I'm testing 5.69 for bugs...seems ok

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

Renee said:

Ham in Cider
4 cups sweet cider or apple juice
1 cup brown sugar

Quoted message said:

Ham and Potatoes
1/2 cup brown sugar

Do you have any recipes that don't entail sugar or other sweet ingredients?
I prefer my ham more on the savoury side and would like to try crock pot
cookin' it. 🙂

--
Siobhan Perricone
"You know, I used to think it was awful that life was so unfair; then I
thought, 'Wouldn't it be much worse if life *were* fair, and all the
terrible things that happened to us come because we actually deserved
them?' So now I take great comfort in the general hostility and
unfairness of the universe."
- Marcus, Babylon 5, "A Late Delivery from Avalon"

"Siobhan Perricone" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Renee said:

Ham in Cider
4 cups sweet cider or apple juice
1 cup brown sugar

Quoted message said:

Ham and Potatoes
1/2 cup brown sugar

Do you have any recipes that don't entail sugar or other sweet
ingredients?
I prefer my ham more on the savoury side and would like to try crock pot
cookin' it. 🙂

--
Siobhan Perricone

I couldn't find any. The ones I see all use something sweet -- brown sugar,
honey, jelly, fruit juice or juice. You can probably improvise by using some
of the pork roasts recipes for inspiration. Or maybe someone here will come
up with something.

Renee

Renee wrote on 15 Aug 2005 in rec.food.cooking

Quoted message said:

"Siobhan Perricone" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Renee said:

Ham in Cider
4 cups sweet cider or apple juice
1 cup brown sugar

Quoted message said:

Ham and Potatoes
1/2 cup brown sugar

Do you have any recipes that don't entail sugar or other sweet
ingredients?
I prefer my ham more on the savoury side and would like to try
crock pot cookin' it. 🙂

--
Siobhan Perricone

I couldn't find any. The ones I see all use something sweet -- brown
sugar, honey, jelly, fruit juice or juice. You can probably
improvise by using some of the pork roasts recipes for inspiration.
Or maybe someone here will come up with something.

Renee

Ham and onion soup powder?

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

"Siobhan Perricone" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Renee said:

Ham in Cider
4 cups sweet cider or apple juice
1 cup brown sugar

Quoted message said:

Ham and Potatoes
1/2 cup brown sugar

Do you have any recipes that don't entail sugar or other sweet
ingredients?
I prefer my ham more on the savoury side and would like to try crock pot
cookin' it. 🙂

--
Siobhan Perricone

I just remembered a savory-type ham I've had -- Maryland Stuffed Ham,
unglazed. Without the kale and cabbage, the filling is a pretty basic blend
of onion, celery, crushed red pepper, ground red pepper, salt, black pepper,
and celery seed. Why not put seasoning that's usually on the inside on the
outside? I'd suggest using vegetable broth instead of water or juice and
using the cooking times from the other crockpot ham recipes as a guide.
Sorry, you'd have to wing it on the amounts. If you do try something like,
do post your recipe. Your Savory Crockpot Un-stuffed Ham recipe would be a
first for many of us.

Renee

Renee said:

I just remembered a savory-type ham I've had -- Maryland Stuffed Ham,
unglazed. Without the kale and cabbage, the filling is a pretty basic blend
of onion, celery, crushed red pepper, ground red pepper, salt, black pepper,
and celery seed. Why not put seasoning that's usually on the inside on the
outside? I'd suggest using vegetable broth instead of water or juice and
using the cooking times from the other crockpot ham recipes as a guide.
Sorry, you'd have to wing it on the amounts. If you do try something like,
do post your recipe. Your Savory Crockpot Un-stuffed Ham recipe would be a
first for many of us.

That's sorta what I was thinkin. I could wing it no problem, I make up
recipes on the fly all the time. 🙂 Just wondered if anyone had a tried and
true to leap from. 🙂 Thanks for the suggestion and I'll give it a go,
maybe this weekend. 🙂

--
Siobhan Perricone
Humans wrote the bible,
God wrote the rocks
-- Word of God by Kathy Mar