We often get asked how to cook a Gammon Slipper Joint at this is one of the less common joints. The answer is it is very simple.
Remove packaging and immerse the gammon slipper joint in cold water for 12-24 hours.
Remove from cold water and place the gammon slipper joint into a large lidded saucepan and add cold water until the ham is almost covered and put on the heat. Allow 15-20 minutes of cooking time per pound of meat. When the period of time allowed has elapsed, pour off the water and repeat the operation.
We have found this method of cooking drives the salt out of the ham and delivers a very mild meat.
As an extra finish, you could add a sticky ham glaze from our range of In A Pickle products.
We also have some lovely recipes for gammon joints here.