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salty gammon or ham ?????

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sarah1
sarah1 Posts: 185 Forumite
in Old style MoneySaving
Hi can anyone tell me how to take the saltiness out of a gammon joint??
I bought a large one last week and it was terriblely salty and we didn't enjoy it? and it cost £12.00 as i wanted to use it for sandwiches in the week aswell.
We do have a slow cooker is this the KEY?
Please help.
«134567

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  • calleyw
    calleyw Posts: 9,852 Forumite
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    Sarah,

    Did you soak it clean fresh water first before cooking.

    As I did a quick google and found they all suggest soaking. One said over night another for at least 3 hours.

    Hope that helps.

    Yours

    Calley
    Hope for everything and expect nothing!!!

    Good enough is almost always good enough -Prof Barry Schwartz

    If it scares you, it might be a good thing to try -Seth Godin
  • mink35
    mink35 Posts: 6,068 Forumite
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    I soak my gammon in cold water for about an hour. Change the water add a spoon of sugar then boil the gammon in it for about an hour and a half.

    Cover in marmalade, syrup, rubbed in brown sugar etc etc and roast for about an hour. Yummy
    Mink
  • Ticklemouse
    Ticklemouse Posts: 5,030 Forumite
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    And don't forget to change your water quite often too. I had a 5kg a while ago - soaked it overnight, changed water 3 or 4 times and cooked it in apple juice - lovely and not salty.
  • sarah1
    sarah1 Posts: 185 Forumite
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    Yep!
    i had it sitting in fresh clean water regularly. ((changed every few hours) :confused:
    For a day. Was that not long enough as the joint was quite large ??
  • mink35
    mink35 Posts: 6,068 Forumite
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    how did you cook it Sarah?
    Mink
  • sarah1
    sarah1 Posts: 185 Forumite
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    Boiled for 2 hours and kept changing the water.
    Then roasted with wholegrain mustard for an extra hour. Is that where i went wrong ??
  • mink35
    mink35 Posts: 6,068 Forumite
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    Don't know to be honest. I always try and sweeten mine hence the syrup type covering. Does the mustard have a lot of salt cos otherwise I would say it should have been fine?? :)
    Mink
  • Ticklemouse
    Ticklemouse Posts: 5,030 Forumite
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    Maybe you just got a salty one. Where did you get it from?
  • Curry_Queen
    Curry_Queen Posts: 5,589 Forumite
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    I read somewhere ... maybe Nigella Lawson ... to go for mild cured hams as these are less salty and often don't need soaking, although I think I'd still soak for a few hours anyway. I always remember my grandma making a big pot of ham and peas one bonfire night (we used to do huge bonfire parties!) and it was so salty no one would eat it LOL! :D
    "An Ye Harm None, Do What Ye Will"
    ~
    It is that what you do, good or bad,
    will come back to you three times as strong!
  • aycor
    aycor Posts: 277 Forumite
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    Put potatoes in the boiling water they absorb the salt
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