Sandwich Meat

sonnythecat

Pie! I like your style Frugal. Found a recipe on the net for ham and leek pie. Great - sandwich fillings, manky bits as dog treats and a free dinner from the sweepings.

I know all those little things that we do, like saving rubber bands, make a difference but this sandwich meat idea is a genuine old school proper money saver, isn't it?

Mind you, when I was a girl, my mum's sandwich repertoire for my packed lunches was

marmite (yes, just marmite)
peanut butter (yes, just peanut butter)
jam (yes, just jam)
sardine paste (yes,.....you get the idea). A ham or turkey sandwich would have been a true luxury.

Bitsy_Beans

Triker wrote: »

I took my slicer back to Argos today, I didn't find it very good at all. In fact it made a bit of a mess of the Donner Meat from the Takeaway secret.

So I'll stick with a knife and maybe my magimix to slice meat thinly from now on.

Did you chill the meat before slicing? I cooked my gammon yesterday and chilled it overnight before slicing it today. Held up well to the firm pressure applied - mine has sliced extremely well and well worth the money We've got enough meat for sandwiches for next 3 weeks at least from one smallish joint from Sainsbury's

Triker

Bitsy_Beans wrote: »

Did you chill the meat before slicing? I cooked my gammon yesterday and chilled it overnight before slicing it today. Held up well to the firm pressure applied - mine has sliced extremely well and well worth the money We've got enough meat for sandwiches for next 3 weeks at least from one smallish joint from Sainsbury's

Yes, it was chilled, but I just didn't get along with it and in my quest to curb my gadget addiction I thought I can do just as well with my magimix slicer attachment. Not regretted sending it back at all.

meritaten

sonnythecat wrote: »

Meritatin - thanks for making me laugh out loud re the 'firm grip on the meat and get on with it' advice.

I cooked ham in slow cooker and just sliced it up. Quite pleased with results, but got loads of crumbly bits of ham left over. Also 2 litres of tasty stock. I guess this is occupational hazard for a serial slicer so would welcome any suggestions as to uses???????

I think the Argos slicer is £14.99 well spent but its a !!!!!! to clean. xx

ty - but my OH decided he was in charge of the meat slicer as he was sooooooo good at it (it didnt hurt that I 'visibly' cowered in fear at the mention of it - so he does ALL the meat slicing (he thinks). also I am 'terrified of cutting myself' so he kindly washes it up for me). a bit like my fear of the BBQ!

the crumbly bits of meat left over get mixed with mayo for his sarnies for his tea! his perks, bless him!
oh and His GOLDEN rule is - never try to slice meat unless its COLD! this way you get thinner slices and less 'crumbly bits'.

good thing he doesnt come on MSE - as I would be busted! I can use the darn thing as well as him now - but wouldnt dream of letting him KNOW that!

u751904

Does anyone know how to make sandwich ham? I know about gammon joints but I am not sure whether a gammon joint is the same cut used for sandwich ham? I am finding sandwich ham which is of quality expensive on the deli stand.

I have already switched to buying cheap chickens for sandwhich meat and other meals etc. thanks

ChocClare

You can indeed make the most WONDERFUL ham from a gammon joint - and it is MUCH cheaper than buying ready-sliced, or from the deli counter.

Buy yourself a gammon joint, smoked or unsmoked, as you prefer. You can usually get a smallish one for about a fiver and they are often on special offer.

Put it in a pan of cold water and leave, covered, overnight. In the morning, chuck away the water. This gets rid of a lot of the saltiness.

Weigh your joint (always do this AFTER you've soaked it). Now, put your gammon in a pressure cooker, cover again with cold water, add 2 bayleaves, half a dozen peppercorns and a tablespoonful of brown sugar. Bring slowly to the boil, reduce heat and cook for 11 minutes per pound. Leave to get cool in the water.

If you haven't got a pressure cooker, use the same method but cook in a lidded saucepan for 25 mins per pound + 25 mins. Simmer SLOWLY or it will shrink.

Take the joint out of the water and put on a plate with a spoonful of the stock - which may well turn to jelly. Remove any excess fat and you're done!

Sometimes these come in a sort of plastic wrapper thing - (I don't mean the wrapping you buy it in, I mean a rectangular piece of plasticky stuff wrapped round the joint to keep it all together - butchers would have used string in the past!) - you can leave this ON while you're cooking it if you like (no, really) as it keeps it all together.

You can also parboil the gammon and then take it straight out of the water, score the fat into diamond shapes and stud with cloves, or smear with honey and then roast for the remainder of the time if you prefer.

Don't forget to use the stock as a basis for pea and ham soup!

Fluffysheep38

I've always wondered if you could do this, as deli ham is so expensive.

After you've cooked it, could you freeze it in small batches?

anguk

Fluffysheep38 wrote: »

I've always wondered if you could do this, as deli ham is so expensive.

After you've cooked it, could you freeze it in small batches?

Yes, I always freeze it in small batches and just take a portion out of the freezer as and when I need it.

I've got a food slicer and it's great for slicing the ham/gammon joint when it's cold, I find the meat goes further if you use a slicer.

This is mine:
http://www.amazon.co.uk/Kenwood-SL250-Food-Slicer-100W/dp/B0000ZH0DA
Argos often have their own brand slicer on sale.

Lizzieanne

I started doing this about 2 years ago and it saves an unbelieveable amount of money. I also decided to invest in one of those electric meat slicers (about £25 then) which means I can slice it easier/thinner.
Once its sliced, it freezes well in small portions.

Lizzieanne

anguk wrote: »

Yes, I always freeze it in small batches and just take a portion out of the freezer as and when I need it.

I've got a food slicer and it's great for slicing the ham/gammon joint when it's cold, I find the meat goes further if you use a slicer.

This is mine:
http://www.amazon.co.uk/Kenwood-SL250-Food-Slicer-100W/dp/B0000ZH0DA
Argos often have their own brand slicer on sale.

Whoops, posted at the same time - and I've just repeated what you said! :T