Gammon-always salty any ideas please?

victory

THANKS WAVEBIRD, I guess it is all in the cut as you say xxx

shykins

soak it overnight

pour boiling water over it before u boil it...boil for half hour then change water the put it back onto boil again...(or put it in the oven to roast)

i do this every year and its never salty

personally when its nearly done i mix a honey and mustard glaze and roast it in oven for half hour YUMMMY!!!


HTH

Phatmouse

Wavebird wrote:

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

I thought this too the first time I cooked it but you cannot taste the cherry coke at all it just adds a delicious flavour, I would imagine its much like the ordinary coke one which i will try this year, thanks to the other recipe.

if your used to using ordinary coke I would defo try it will cherry you will not be dissapointed.

izoomzoom

Oh no, I bought a 2.5kg Sainbury's Smoked gammon joint yesterday, in readiness for Christmas ...... (my contribution as we are going to friends)

On the back it doesn't say anything about soaking it, and I would like to do it in the oven, although I do have a slow cooker.

Can someone please tell me what to do ????

Bigcammy

You could also try boiling it in cider instead of coke, use a sweet one as that might help counteract any saltiness left after soaking. Also use a good local butcher, the quality of his meat will usually be well worth any extra cost.

Primrose

I always cook our gammon in a pressure cooker and agree they can often be rather salty. I soak it as long as possible in cold water. Then I refresh the water and bring to boiling point in the pressure cooker before replacing the water again and going on to boil it. This often reduces the saltiness.

emmaroids

i can confirm that soaking it over night (with some water changes) and boiling it it coke cola (not cherry or cheap coke) makes yummy ham.

Debt_Free_Chick

You must soak ham or gammon. For how long depends on the way in which the ham was cured. If you buy from a butcher, they will tell you how long to soak it for.

24 hours in cold water will often be enough - but change the water every few hours, otherwise the ham is sitting in brine! :eek:

Bring it to the boil in fresh cold water - do this, even if you intend to bake it. Change the water and bring it to the boil again. Now take a spoonful of this water, cool it and taste it. If it's still too salty, keep putting it into fresh, cold water, bring it to the boil - taste and repeat until you reduce the saltiness to an acceptable level.

As has been said ... vac-packed supermarket ham seems to be even worse for saltiness. But the vast majority of hams can be rinsed to a level of acceptable saltiness.

HTH

Horace

shykins wrote: »

soak it overnight

pour boiling water over it before u boil it...boil for half hour then change water the put it back onto boil again...(or put it in the oven to roast)

i do this every year and its never salty

personally when its nearly done i mix a honey and mustard glaze and roast it in oven for half hour YUMMMY!!!


HTH

You beat me to it. My mum does the same, she kept boiling gammon and the end result was always too salty now she boils it, drains it and then adds fresh boiling water - result yummy ham slices - makes yummy sandwiches. Its gotta be good because I don't normally eat gammon ham.:rolleyes:

janetmw

Just a quick tip for keeping ham moist:

If you are cooking the ham to use cold and weren't going to bake it with a glaze, cook the joint for 15 mins less than the calculated time and allow the meat to cool in the cooking liquid. If possible keep the ham immersed in the liquid in a bowl and refrigerated between uses. It may turn into a very soft jelly. Don't forget that the cooking liquid is a delicious stock for soup.

HTH

Janet