Freezing gammon

I often freeze slow-cooked gammon. It will be fine, and yes cool it first. I have tried it in a chunk and sliced, both successful.

Shysal beat me to it.....yes cool completely and then slice/cube depending what you will use it for. I have done both and they were fine

Great stuff - thank you!

Another one for yes. I do it quite often.

I've never frozen cooked gammon, I always worried it might make too salty......maybe I was wrong?

Late to this thread. Do you cook it in a sauce or just well wrapped? Thank you.

I did mean freeze it in a sauce

The recipe I am using is from the slow cooker section on the Aldi website

www.aldi.co.uk/en/recipes/recipes-by-category/slow-cooker-recipes/gingered-gammon/

I bought two 750g pieces of gammon, but one was more than enough for the three servings I need, so the other is now in the freezer. Otherwise I used the ingredients as stated (all my ingredients came from ASDA).

It's for dinner tonight, so I will report back! I'm veggie, so won't be tasting it myself.

Sorry cross posted. That's a good question annsixty because the photo of the recipe I am using doesn't seem to show the liquid the meat is cooked in and I assumed you didn't serve the liquid.

I wrap it tightly in grease proof paper then foil, if it's been cooked in a sauce then it goes with the sauce into an airtight container. I've never had a problem with saltiness, but I always soak gammon joints before cooking.

They ate it all, so nothing left to freeze LOL!

I do have the other piece of gammon in the freezer though and I think I will just cook it to use in sandwiches.

looplou I did rinse the gammon at the start, but do you think soaking it overnight is another way of removing the salt? Do you soak it in plain water or do you add anything else at that stage?

Thank you both. I don't cook gammon in a sauce but make a parsley or onion sauce to serve. I will try well wrapped first.

To reduce the saltiness, cover with water, bring to the boil then drain. Being alone I use the freezer a lot to freeze cooked meats. Sliced in gravy or cooking liquid in single portions to avoid drying out.