Gammon-always salty any ideas please?

victory

Good afternoon,
Can any of the cooks out there please help me?
I always buy a gammon for xmas aND EVERY TIME it is too salty to eat really so please is there a fool proof way of getting a gammon that tastes as lovely as the ones that you eat in the restaurants?
Or even is there a ready cooked one that just needs heating up that is lovely and with impress the inlaws at xmas?
I would rather have one without the glaze, many thanks xx

prettypennies

Have you tried Nigella's Ham in Coca-Cola recipe. It yields a deliciously juicy and sweet ham. I can root out the recipe if you need it.

victory

yes please if you could....

RainbowsInTheSpray

Put gammon in large enough vessel and immerse in cold water for one week, ideally in fridge. Change water at least twice.

Saltiness should reduce by about half.

victory

we did the water thing, admitedly not for a week but the gammon still tasted salty and we ended up trying to eat it and throw the rest out ...

bubblebathgirl

do you have a slow cooker ? I always get the gammon boil it ontop of the stove for about an hour then wack it in the slow cooker over night . I think it then tastes like boiled ham that you might buy and less like salty pot ash .

victory

thanks bubble, anyone know where you can buy one that all you need to do is heat up? xxx

Phatmouse

Soak it overnight

Put in a snug pan and cover with a big bottle of full fat cherry coke, top up with water if necessary, Peel 1 onion and chop in half, add this to the pan.

bring to the boil and simmer for 2 and a half hours for a 2.5kg gammon.

Remove from liquid and allow to cool, you can either eat as is or remove a thick layer of fat, mix together cherry jam, smoked paprika and red wine vinger glaze and bake for 45 mins.

i used to glaze it but now it just each it unglazed and it does not want for it, it also is not salty in the least.

this is a nigella recipe and I think she is covering it on her show next wed at 9pm (I think)

Phatmouse

when soaking overnight you need to change the water a few times.

Also buy from a butcher as supermarkets seem to be reformed meat pumped full of salt

prettypennies

Follow this link for recipe:

http://www.channel4.com/life/microsites/N/nigella/bites8.shtml

Wavebird

I've done Nigellas recipe a few times but always with ordinary coke not cherry so be careful of the permeating flavour.

If you boil it plainly, then soak it but also change the water once during cooking. If you source your meat well that can make a difference. I bought a lump the other day from a farmers market, home cured saddle back and it didn't need soaking at all. It was very lovely, dense and old fashioned flavoured and not at all salty (well, beyond how it should be)