Ham economics

Debt_Free_Chick

Don't forget you can chop it and add it to pizza or pasta sauces.

And you can slice and fry it for gammon, egg & chips (yum, yum!!)

BigMummaF

I've been buying "gammon hocks" off the butchery counter in Morries, for £1:49 each. I usually put it in the oven whilst cooking the day's meal, & you get plenty of meat off it. I've been mixing it with cooked chicken for pasta bakes, pies or casseroles WHEN I can save some from the fridge-nibblers! Haven't yet made a stock from the bone but will do when the weather starts to turn..freezer is full of lucious summer goodies like special offer ice creams at the mo

Owl

Hi
Always cook own meat for sarnies - a trick learned from Mum!! But, yoiu get a better flavour and intense stock if you just bung it in the SC!!! (honest - I was really sceptical about this, then tried it whilst telling Mum if it made a sticky mess she could clean my SC) and OH WOW!! DH now won't have Ham any other way and comes in the kitchen on a Sunday to check the Ham is on!!! I also find Morries Value range economical, tasty and cheap!!

Also use cheap joints of eg chicken, turkey etc to make sarnies too.... Try mixing curry paste and yogurt, marinading meat and cooking - delish with salad and mayo on yum bread

Owl

Mme.Hibou

This is a wonderful way of cooking gammon/ham http://uktv.co.uk/food/recipe/aid/516270

floss2

Lydia82 wrote: »

This is a wonderful way of cooking gammon/ham http://uktv.co.uk/food/recipe/aid/516270

Also works well with Cherry Coke or American dry ginger ale - just remember to use full fat, not diet!

I've recently been converted to gammon corners from a local butcher - not quite sure which part of a pig the corner comes from, but hey, it's all proper meat and not odd bits!

gailey_2

reviving very old thread here but

brought huge gammon slipper joint from local butcher for 7quid.

I guess in 2010 price of am seems mad as I like proper ham not reformed rubbish.

Its cooked and needs to be sliced although think it be more like trimmings than neat slices as pulled it apart to get white goo off.
When its cut will weigh it so can compare it to prepacked prices whuch are just too high.

anyone know how long it lasts fresh in fridge.
As if you buy deli counter they say 2days.
Might have to squeeze some in freezer in individal slices.

Have tasted it and its yum.

MrsE_2

thriftlady wrote: »

I was toying with the idea of buying a slicer, but the big metal cutting disc scared the life out of me :eek: OH pointed out that I usually put several of the wafer thin slices in a sandwich anyway, so why not just put one hand sliced slice in. I'd probably use the same amount.

It is worth doing these nitpicky calculations now and again to see just how much things really are. Thank you Tightwad Gazette for teaching me this:D

I buy larger Sunday joints for this reason all the time.

One of those slicers would be lovely though wouldn't it.

You can get manual ones on Ebay.

crux

Howdy Old Styler's!

I have a craving for ham at the moment, but I refuse to buy the pre packed slices because most of the cheap ones are formed 'plastic' ham and the ones that are real or from the deli counter are far too expensive per kilo to justify.

Does anyone cook their own ham?

I assume you need to cook a fair sized piece to make it worth while?

As this would be only for me I don't want it to go to waste if I can't eat it all in a few days.

Does anyone freeze cooked ham and if so does it still taste good after defrosting?

Any guidance appreciated.

rachbc

I boil then roast a small gammon joint fairly often - it works out about the same price as plastic ham but is far nicer. it freezes ok but is best fresh imo

pixie1

Im sorry to sound really thick but can you explain in more detail how you do that as the ham here in oz is yucky so if i can cook my own i would be on ehappy gal

Thanks

Pix