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Sandwich Meat
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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.People seem not to see that their opinion of the world is also a confession of character.
Ralph Waldo Emerson0 -
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!0 -
what is the best way of cooking a gammon joint with the intention of using it for sandwiches? boiled? or roasted?0
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what is the best way of cooking a gammon joint with the intention of using it for sandwiches? boiled? or roasted?0
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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)0 -
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.htmlDum Spiro Spero0 -
I used to slice my own meat, make the sandwiches and freeze the lot - but I had a lot more freezer space back then...Eat food. Not too much. Mostly plants - Michael Pollan
48 down, 22 to go
Low carb, low oxalate Primal + dairy
From size 24 to 16 and now stuck...0 -
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
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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
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Dum Spiro Spero0 -
Im a bit squeamish about taking meat off bones. Is there much fat etc to fight through with boned ham?A little nonsense now and then is relished by the wisest men :cool:
Norn Iron club member #3800
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