Ham - any tips for cheap but not nasty?

FairyElephant_2

Hi WestonDave!

I've never had a problem freezing cooked ham & beef slices - I do use them as soon as they defrost though, which is why I feeze in small packets - not sure I would keep them long once defrosted as they tend to be close to the date when I freeze them.

There's a thread on here about cooking your own hams (keep saying will try that one day!) and lost of people there freeze them afterwards.

Basically, unless it says on the packaging that it's not suitable for home freezing, as long as it is reduced to cheap enough I bung loads of things in the freezer! Used to do a lot better on the 'whoopsies' though - I think my ASDA must be better at their stock control nowadays as they don't seem to have so many as they used to.....

FE

Lunar_Eclipse

Penelope_Penguin wrote: »

This is the thread you want - ham economics

Penny. x

Thanks for that PP.

It appears a ham joint is the way to go then. DH will be delighted as he prefers his ham somewhat thicker than the wafer thin slices we have at home courtesy of Mr or Mrs Sainsbury's Deli-Man. I'll just have to slice it as thin as possible. Presumably this is easiest when the meat is cool?

thriftlady_2

Lunar_Eclipse wrote: »

Thanks for that PP.

It appears a ham joint is the way to go then. DH will be delighted as he prefers his ham somewhat thicker than the wafer thin slices we have at home courtesy of Mr or Mrs Sainsbury's Deli-Man. I'll just have to slice it as thin as possible. Presumably this is easiest when the meat is cool?

Yes, leave it to go absolutely cold and you'll be able to get really quite thin slices. I did one on Saturday, boiled, then glazed and baked hot, cold on Sunday and the rest sliced and frozen for sandwiches.

Lunar_Eclipse

thriftlady wrote: »

Yes, leave it to go absolutely cold and you'll be able to get really quite thin slices. I did one on Saturday, boiled, then glazed and baked hot, cold on Sunday and the rest sliced and frozen for sandwiches.

Is that boiled for a relatively short time (30 mins?) to reduce the salt content and then (glazed &) baked in the oven to cook fully? Details please! I have only ever roasted OR boiled hence the question. Thanks.

thriftlady_2

Lunar_Eclipse wrote: »

Is that boiled for a relatively short time (30 mins?) to reduce the salt content and then (glazed &) baked in the oven to cook fully? Details please! I have only ever roasted OR boiled hence the question. Thanks.

OK Soak the joint in water overnight then throw away the water and cover with fresh water and bring to a boil. Keep at a simmer for 20 mins per lb/500g. Take it out of the water 30 mins before its cooking time is up. Leave to cool a bit then strip off the skin with a knife, score it in a diamond pattern, rub mustard and brown sugar/honey/treacle/maple syrup into the fat. Bake at 180c for 30 mins till all sticky and appetizing-looking.

Top tip -Make ham stock at the same time. Add an onion, a carrot and maybe a leek or celery stick and a bayleaf to the boiling water. When it has finished boiling DON'T throw the water away, strain and freeze in tubs for use in soups, risottos, sauces etc

Lunar_Eclipse

thriftlady wrote: »

OK Soak the joint in water overnight then throw away the water and cover with fresh water and bring to a boil.

Ah yes, I remember I did do that now! But I think I couldn't be bothered with the final 'roasting/baking' phase so just boiled it last time. Perhaps this is why we were all quite unimpressed with the taste. Certainly haven't bothered to cook a ham joint again.

I'll try it this way. The proper way. Sugar and honey sound lovely although presumably only make the crackling taste gorgeous? Or does it seep through nicely to the meat too?

Ooo and I'm just off to Sains in a minute too. Now if only 'Mum0fFour' would post her fruity cookie details I would be all set.

Thank you xxx

thriftlady_2

You won't get crackling with this method as you throw the skin away(it's all wet and floppy), it is more like a sticky glaze.

If I were cooking the ham just for slicing into sandwich filling, then I wouldn't bother with the baking, I'd boil it for the full cooking time.

CoD_2

I wonder if you could dry off the skin and put it in the oven to make crackling?

last time i cooked a gammon for ham i boiled it then roasted it (after cutting the skin off) with honey and wholegrain mustard, i then studded with cloves but the cloves made the edges taste a bit weird after freezing (dentist like taste)