1 1kg gammon joint (I use smoked)
Pop in the slow cooker on high for 5 hours (or more, it doesnt matter)
1 head of cauliflower, cut into florets
2 large handfuls of grated cheese (sorry, I forgot to weight it!)
1 tablespoon cornflour
250ml single cream
Pinch mustard powder
Bring a pan of salted water to the boil & cook teh cauliflower until tender. Warm the single cream in a saucepan and add the pinch of mustard powder. Heat the cream byt do not let it boil. Coat the grated cheese in the cornflour, then add to the warmed cream a bit at a time. Stir gently til it melts then add more. Serve poured on top of the cauliflower & gammon.
Do you know if that sauce will freeze and defrost well?
ReplyDeleteSorry, I've not tried freezing it! Im sure it would be ok as long as you reheat it carefully & slowly :)
DeleteI have frozen it but used normal milk not cream and heated up from frozen and been ok
DeleteI've never done gammon in the slow cooker before. Do you need any liquid with it or do you just put it in as is? I love cauliflower cheese.
ReplyDeleteNope, no liquid! It is so soft when it comes out, its delicious.
DeleteI put water in mine, which I then use as stock for a batch of lentil soup.
ReplyDeleteFull sugar coke, cover the joint in it and let it go.you can let it cool then score and glaze with Honey/Mustard/clove mix and bake/roast later.
ReplyDeleteAdd one onion halved, A carrot,one stick of Celery,and a Cinnamon stick.Also Star Annie goes well. Discard all of that when revoving the Gammon from the liquid.
ReplyDelete