Quality of Gammon joint

skateykatey

Hi, am looking for culinary advice since I'm typically a disaster in the kitchen.

I tried slow cooking a gammon joint in coke last weekend and, whilst it tasted lovely, I had to throw a lot of it away as it was really really fatty.

Is that normal for gammon. I'm talking about great big white lumps of fat inside the joint and not just confined to the top which I'd expect.

I bought it from Aldi so not sure if perhaps the price was reflected in the quality, although it wasn't hugely cheaper than other supermarkets....

All suggestions welcome.

suki1964

Most supermarkets gammon joints are " made"from "selected cuts of pork"


They need huge lumps of fat to " glue " them together to male them look like a true cut lump of pork cured

Either buy from a butcher, or else cook for longer do the fat renders down into the stock, ready for making soup

sooty&sweep

Hi
What proportion of the joint was fat ?
You don't want a joint to be too lean as you do need fat for flavour & to keep the meat moist.
It is also normal to find some fat within the joint as a rolled piece of meat will roll some of the fat into the middle of the joint.
Jen

VfM4meplse

Isn't this more of a good shopping / groceries thread, or better shifted to OS?

Icey77

Waitrose gammon joints are a single lump of meat, I found this out recently by reading the tiny writing on the label