Can you cook a joint of gammon from frozen that froze yourself?

You can definitely cook a joint of gammon from frozen that you froze yourself! Here's how:

Safety First:

* Thawing: The safest way to thaw a frozen joint of gammon is in the refrigerator. This takes longer (about 24 hours for a large gammon), but prevents the outer layers from cooking before the center is thawed. You can also thaw it in cold water, changing the water every 30 minutes. Never thaw at room temperature, as this can lead to bacterial growth.

* Cooking Times: Frozen gammon will take longer to cook than fresh. Add an extra 30 minutes to your usual cooking time.

Cooking Methods:

* Oven: The most common method. Preheat your oven to 350°F (175°C). Place the gammon in a roasting pan, add some water to the bottom, and cover with foil. Cook until the internal temperature reaches 145°F (63°C) for a safe and succulent gammon.

* Slow Cooker: This is a fantastic method for a tender and flavorful gammon. Place the frozen gammon in the slow cooker and cover with water. Cook on low for 8-10 hours or on high for 4-6 hours.

* Boiling: Place the gammon in a large pot and cover with water. Bring to a boil, then reduce heat and simmer until tender.

Flavoring:

* Glaze: A delicious glaze adds sweetness and a beautiful finish. Use a simple honey and mustard glaze or get creative with your own recipe.

* Spices: Season with your favorite spices, such as cloves, allspice, or nutmeg.

Tips:

* Score: Score the gammon before cooking to help the glaze penetrate and the fat render out.

* Rest: Allow the gammon to rest for 10-15 minutes before carving. This will help the juices redistribute.

Enjoy your delicious gammon! Remember, the key is to make sure it is cooked thoroughly to ensure food safety.