salty gammon or ham ?????

dannahaz

How did it turn out Jackie?

[Deleted User]

Yippee it worked, I soaked it over night ,bunged it in the oven to finish it off and hey presto one gammon minus the salty taste.
Just as well, my DD forgot to take the turkey out of the freezer until this morning and then found it need 36 hours to defrost.So she hot-footed it down to Sainsburys in Hempstead Valleyand managed to get a fresh turkey crown ,last one they had to feed 8-10.Ther will be 8 of us tomorrow.In her hurry to get home she first fell over and bashed her knee then forgot her purse at the till.Luckily someone chased after her .We all managed to get her and the five children to the cinema this afternoon.Wasn't struck on the Golden Compass but the eldest children enjoyed it .The three little ones saw Alvin and the Chipmonks and loved it .Was the toddlers (three and a half) first trip to the movies and he loved it I am just getting my stuff together to go to eldest DD's for tonight.Midnight mass for us all tonight Happy Christmas everyone, I am worn out already.

Primrose

Any idea how to remove the surplus saltiness from a smoked ham hock which we want to cook tonight?
We've had it soaking in water since breakfast and will bring water to the boil and replace before cooking in pressure cooker but I'm wondering if there's any other magic way of removing the excess saltiness?

Skint_Catt

Boiling water is the only one I know

Money_saving_Diva_2

I think you have just about covered everything honey. My butcher told me that they weren't too salty these days but I would still soak for a good few hours and then rise, bring the clean water to a boil and then throw away and start again just like you said.

If when you have cooked it, it tastes too salty, put a chopped potato in the broth and cook for about 10 mins and it should remove a lot of the saltiness. (obviously don't eat the potatoes afterwards!)

Enjoy!

Diva.x

Stephen_Leak

Just keep changing the water, so it is always fresh and maintains the maximum "osmotic gradient" with the meat.

I wouldn't use hot water. It isn't less salty than cold water and will just seal the surface of the meat, making the situation worse.

BigBouncyBall

try putting a ball of dough (just flour and water) in the water, it should absorb some salt

Primrose

thanks everybody. We decided to delay cooking and eating it for 24 hours to give it a further soak. It's now steaming away in the pressure cooker, so fingers crossed that this has done the trick.

bitsandpieces

I cooked ham hocks and beans in the slow cooker. Don't think I soaked the hocks long enough: the result is too salty (not inedible, but quite a lot too salty for my taste). All I can think of to make less salty is to rinse the stock off the beans and to use the ham in smaller quantities in other dishes. Anything else worth trying?

meritaten

I would rinse them off and warm them up again and maybe add a potato or two to soak up the salt. but, as I dont have a slow cooker - this is what I would do with Saucepan cooking.