Ham economics

MrsE_2

building_with_lego wrote: »

It looks like the swear filter has been offended by the link! Mrs E can you clarify?

I saw two programmes which showed the industrial ham-making process :eek: and I've not eaten it since. (We have a local butcher who cures them though so I will eat ham again once the horror has worn orf.)

Dont understand why it didnt post it.
!!!!!!ling . Com
?????????
Sch mid ling put it all together.......

hibrox

This is fine if you can cut the hams uniformly to give decent amount of slices which i can't due to health disabilities and my hands not heing strong enough to do this 😭

Farway

hibrox said:

This is fine if you can cut the hams uniformly to give decent amount of slices which i can't due to health disabilities and my hands not heing strong enough to do this 😭

 This thread is over seven years old, by now all will be forgtotten

Butterfly_Brain

I have a Cookworks slicer and it cuts beautiful thin slices, it is so much better than the plastic ham sold in packs these days.
I pop it in the slow cooker overnight and then slice it up depending on the size of the ham it does us a couple of weeks and tastes like meat.
It keeps well in the fridge for a week so I freeze some too putting layers of waxed paper in between the slices ( I use old cereal bags that have been thoroughly washed and just cut them to size)

Si_Clist

Can I ask an almost-ham question?  I slow-cooked a Morrisons Gammon Joint yesterday which was not at all bad for £3.50, but I'm now puzzled by one aspect of it.  Take off the shrink-wrap outer and the joint is surrounded by the plastic sleeve which keeps in it shape.  Once cooked, that comes off, but the joint is then surrounded by a thin brown rubbery "skin" which won't peel off the meat.  What is the purpose of that, and what does it actually consist of?

Wraithlady

Are you sure it's not actually the skin? (possibly a stupid question, I know)

greenbee

@Si_Clist - the skin should peel away, but it's not easy until you've tried! It should peel away from the fat below, but you'll need a knife to get it going - and to leave the fat on if that's what you want. I usually score the fat, rub with marmalade/mango chutney/sugar & mustard and then roast for a bit to crisp the fat up. I also use the skin to make pork scratchings. 

Si_Clist

Thanks greenbee.  What you kindly described is exactly what I found with a cheap gammon joint from Tesco, but this Morrisons one is different.  There's no fat - just this rubbery "skin" stuck tight to the (obviously reassembled!) meat.  It goes all the way round, without any apparent join ...

greenbee

Si_Clist said:

Thanks greenbee.  What you kindly described is exactly what I found with a cheap gammon joint from Tesco, but this Morrisons one is different.  There's no fat - just this rubbery "skin" stuck tight to the (obviously reassembled!) meat.  It goes all the way round, without any apparent join ...

Weird... I'd sever it and peel it of. Or maybe turn it on it's side and cut the ham out of the middle of it. Good luck! 

joedenise

I've had that with gammon @Si_Clist.  I just cut it off rather than the usual pulling it off.  The gammon will taste fine!