I buy the cheap gammon joints, cook in slow cooker. I use the liqueur to make pea and ham soup and slice some for a meal. Absolutely love it !
My tip is to invest in a meat thermometer so that you get it done how you like it. We like ours medium rare so it's really important to us not to overcook the meat.
I've started roasting any joint on a bed of well seasoned onions with a touch of water, once all the meat juices join it it becomes a fantastic base for gravy. So much flavour.
Roast beef with crispy Yorkshire puds. Make the batter after breakfast and leave in the fridge for the day. Drop into sizzling fat and away you go. Yummy
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