Morrisons gammon, can't eat it!

clive0510

HI . this afternoon just slow cooked what I thought would be a nice joint of smoked gammon, with the rest for sandwiches. but what I didn't bargain on was the amount of salt in it. honestly, I usually eat all and sundrie, but this is inedible. if you want salt for your salt cellar don't go to morrisons, they've used it all in my gammon!

Carrot007

They have all been like that for years.

Soak for 12-24 hourse in water before cooking.

clive0510

Carrot007 said:

They have all been like that for years.

Soak for 12-24 hourse in water before cooking.

Yes I know, but I thought these days, things had moved on, and we didn't need to do that now. obviously mistaken!

clive0510

the other question is, what shall I do with the rest of the joint. bin it maybe?

Mnoee

clive0510 said:

the other question is, what shall I do with the rest of the joint. bin it maybe?

Try an acidic or sweet sauce, chop it up small and add to soup or salad (like a salty crouton, but made of ham!) or post on the old-style forum for some more ideas. 

PLRFD

I simmer them for an hour in lots of water then drain and finish it by roasting in the oven they come out well this way.

joedenise

Use it in ham and pea soup with no need to add any salt for seasoning!

JIL

I read somewhere to put a potato in anything that's over salted. So if you were going to make soup, it may be an option.

I always, boil then drain then change the water. 

goldfinches

JIL said:

I read somewhere to put a potato in anything that's over salted. So if you were going to make soup, it may be an option.

I always, boil then drain then change the water. 

That's what I've always seen suggested too. The other possibility that I thought of was to use a small amount to flavour cooked lentils or cabbage rather like an old fashioned pottage which could be very comforting in this horrible cold weather.

littlemoney

Years ago I remember my mother soaked any gammon joint for at least 24 hours before cooking, changing the water several times, to reduce the salt content.

honeythewitch

I have done this too. Slice it thinly and boil in a big pan of water, change the water, and let it soak a bit more until it is cool. 
It wont be what you had in mind, but at least it will be edible.