Hi just doing a Gammon joint in slow cooker (my first time ) if I wanted to use the juice from it for soup should I have soaked it first for a while.
If I can use juice, anyone have an easy quick recipe please .....Thanks

All the gammon joints I've had have needed soaking overnight and the water thrown away before cooking. You might well find that the water's incredibly salty, and any soup made from it inedible.

Thank you, wondered if that would be the case

for future reference if you soak the gammon in 3/4 water 1/4 milk overnight THEN rinse it well and cook it, pop in a couple of bay leaves and an onion, cook as usual, skim off the scum that inevetably rises to the surface, leave juice to go cool and remove the bayleaves. Once cold you can remove any fat that has risen, then put a pack of frozen peas in the juice [ minted ones are good] cook untill peas are really soft them blitz through a blender or food processor, add a swirl of cream on serving and a few bits of chopped up gammon [ if you have any leftovers!]
fairly instant pea & ham soup!......you can freeze the juice then just defrost and add peas etc at a later date, the complete soup freezes well too but it does split on defrosting but a good whisk on heating makes it whole again!
Pauline

Hey thats great thank you, must say it turned out delicious and the meat fell apart no knife needed. Thats why I would have loved to have used the juice ....next time for sure

Buy an unsmoked joint to make soup from - but, as JG says, soak it very well first and throw away the water :D :D I just cook a joint in a very large saucepan (the one that I have soaked it in - make sure that it is covered in water) for 30 minutes a pound - I usually add a couple of bay leaves to the water. Then leave to stand in the water for approx 30 minutes before carving :)

Daisy