Sandwich Meat

rachbc

well I'd rather spend the 35 quid on more ham than a slicer! I always buy gammon joints (in fact just reminded me to pop along and collect one) and slice - freezing in packs or a weeks worth.

thriftlady_2

KE7285 wrote: »

So...this might be a stupid question but is there much/any difference between ham and gammon?

We eat a lot of pre-packed ham and would love to start cooking up my own - wouldnt know where to start!

I think the difference is that ham is cooked and ready to eat. Gammon is the same cut (the leg) but cured like bacon. So when I buy a joint of ham to cook I really mean a joint of gammon/bacon.

leiela

what is the best way of cooking a gammon joint with the intention of using it for sandwiches? boiled? or roasted?

thriftlady_2

leiela wrote: »

what is the best way of cooking a gammon joint with the intention of using it for sandwiches? boiled? or roasted?

Either will be fine. I like to boil mine then bake it for the last half hour with a sweet glaze. Then we eat it hot with baked roast potatoes etc, cold the next day with salad and baked potatoes. Then I slice the rest by hand (no slicer) to freeze for sandwiches. All the lumps and bits that don't slice are used ina pasta or potato bake-type dish.

leiela

Well i popped along to the my local butcher to "price up" a ham, just so i could work out how much it would cost etc.

He quoted me £2.30 per lb, now please bare with me my maths is bad, but i figure thats about 50p per 100g which seems pretty reasonable, i know ill Loose some of that... you know the skin/fat etc, my mouth .. the usual suspects.

Now granted 50p is dearer than asda's cheapest "reformed" meat, but as i don't actually concider that gunk edible anyways.. i mean what the hell does reformed mean anyway... well i know what it means but i don't concider it meat haha.

Anyway comparing it the the closest "real meat" that doens't seem bad, the cheapest is thier big packs of deli which run at about 60p per 100g.. i guess you could factor in the time and effort making it but, i still think making it would be nicer you could add a nice glaze or something (not that im sure my 7 year old would notice haha)

anguk

I normally get a gammon joint like this, £7 for 2.4kg:
http://www.premier-meats.co.uk/index.php/Bacon-/-Gammon/GAMMON-JOINTS-sold-each-min-wgt-1.7Kg-3.7lb.html

daska

I used to slice my own meat, make the sandwiches and freeze the lot - but I had a lot more freezer space back then...

Olliebeak

For anybody thinking of getting a ham hock for boiling - don't throw the stock away afterwards. It's the base for a great pan of Pea and Ham Soup .

anguk

Olliebeak wrote: »

For anybody thinking of getting a ham hock for boiling - don't throw the stock away afterwards. It's the base for a great pan of Pea and Ham Soup .

If you're boiling the hock or joint don't forget the pease pudding! Soaked yellow split peas tied up in a big muslin square and dropped into the water with the ham. When it's ready mash it up with a bit of butter & pepper (taste it before adding salt you may not need it), spread some thickly on a freshly buttered stottie, add some thickly cut ham and enjoy!

zippychick

Im a bit squeamish about taking meat off bones. Is there much fat etc to fight through with boned ham?