Ham economics

juno

Thriftlady wrote:

How safe are they Moggins ?

We had one, and it was very safe. And it was an old one, so I would imagine they'd be even safer now. Just be careful, and don't do stupid things with it

bobsa1

Funny that I found this thread as today, after buying some packet meat I told dh that from now on we will be cooking a ham joint for sandwiches etc. My plan is to make the sandwiches up and freeze them, then just get a packet out of the freezer, other plan is to have ham and veg with sauce and make more quiches etc. Great thread.

I must confess I got rid of a meat slicer a few years ago. How stupid do I now feel!!!

jennybb

I hate packet ham. Since coming to this board and buying a slow cooker , I often do a ham shank in it - much cheaper than gammon. At christmas I bought an expensive ham joint and did in SC a la Nigella in cherry coke, finished of with a glaze in the oven. Thought I'd try with a cheapo ham shank and it was pretty good.

Jen

beemuzed

I've had my Kenwood slicer for about six years (bought at whatever retail price it was - pre-mse days clearly! I use it regularly for slicing meat and bread and reckon it's more than paid for itself by now - and is vey safe! I must confess to liking Kenwood products, my trusty and well-used Excel mixer and attachments were bought in the early eighties(did cost a fortune, I confess!) but all still working fine. Would recommend to anyone.

jessicamb

Hi all

For those wanting slicers I might have found a budget version in Woolworths

Its a knife with a cutting guide on it so you can cut straight edges. I splashed out and tried it on bread and meat and it seems quite good. It was £10 but you could probably get a cheaper one on ebay

Heres an example for those interested

http://www.rkdm.com/deliproknife/index.html

vivw_2

Have read this thread from the beginning and quess what am cooking a small gammon joint right this minute. However i always have problems cutting it even with my electric carving knife....the slicer sounds brilliant. What else can you slice with it?

vivw_2

another question also...my gammon tonight seemed a little dry....is their a trick to keeping it moist?

moggins

I would let it sit and cool slightly still in the liquid to allow it to reabsorb some moisture, don't forget that it will be dryer than packet ham as they pump so much water back into that stuff.

spiddy100

Glad someone mentioned stock - I would buy a joint of ham and give it away if I could keep the stock and make pea soup (obviously it would be better to eat the ham too but you know what I mean!!)

I've tried boiling the joint in various things, apple juice or cider is Ok as you can still make a nice soup if you add a little white wine or balsamic vinegar to the stock to counteract the sweetness.

apple_mint

spiddy100 wrote:

Glad someone mentioned stock - I would buy a joint of ham and give it away if I could keep the stock and make pea soup (obviously it would be better to eat the ham too but you know what I mean!!)

I've tried boiling the joint in various things, apple juice or cider is Ok as you can still make a nice soup if you add a little white wine or balsamic vinegar to the stock to counteract the sweetness.

I never knew this!