Your browser isn't supported
It looks like you're using an old web browser. To get the most out of the site and to ensure guides display correctly, we suggest upgrading your browser now. Download the latest:

Welcome to the MSE Forums

We're home to a fantastic community of MoneySavers but anyone can post. Please exercise caution & report spam, illegal, offensive or libellous posts/messages: click "report" or email forumteam@.

Search
  • FIRST POST
    • pol
    • By pol 8th Jun 05, 2:38 PM
    • 644Posts
    • 1,563Thanks
    pol
    Help needed with Ham
    • #1
    • 8th Jun 05, 2:38 PM
    Help needed with Ham 8th Jun 05 at 2:38 PM
    Just finished roasting a ham, which the butcher said did not need soaking, and it is soooooooooo salty. The potatoes done in the roasting tin are almost inedible, but the meat is worse. What can I use the meat up in that can disguise the saltiness?

    thanks

    pol
Page 1
    • apprentice tycoon
    • By apprentice tycoon 8th Jun 05, 2:44 PM
    • 3,286 Posts
    • 2,939 Thanks
    apprentice tycoon
    • #2
    • 8th Jun 05, 2:44 PM
    • #2
    • 8th Jun 05, 2:44 PM
    Firstly I'd keep some to take to the butcher tomorrow, then I would serve it with lots of parsley sauce, say nothing and hope to get away with it
    • Curry Queen
    • By Curry Queen 8th Jun 05, 2:48 PM
    • 5,482 Posts
    • 3,081 Thanks
    Curry Queen
    • #3
    • 8th Jun 05, 2:48 PM
    • #3
    • 8th Jun 05, 2:48 PM
    I'd be tempted to complain to the butcher to be honest! Did he cure it himself? If not, how would he know whether it needed soaking or not :confused:

    Only the very mildest of cures don't need pre-soaking in my experience and then I'd only trust the judgement of the person who had done it

    Not sure what you could do with it now it's been roasted though, other than to maybe make a soup with lots of potatoes in :confused:
    "An Ye Harm None, Do What Ye Will"
    ~
    It is that what you do, good or bad,
    will come back to you three times as strong!

    • elona
    • By elona 8th Jun 05, 5:22 PM
    • 11,150 Posts
    • 63,456 Thanks
    elona
    • #4
    • 8th Jun 05, 5:22 PM
    • #4
    • 8th Jun 05, 5:22 PM
    How about making an onion sauce to pour over it?

    If you slightly caramalize the onions then the sweetness should detract from the salty ham!
    "This site is addictive!"
    Wooligan 2 squares for smoky - 3 squares for HTA
    Preemie hats - 2.
    • MATH
    • By MATH 8th Jun 05, 5:58 PM
    • 2,931 Posts
    • 5,603 Thanks
    MATH
    • #5
    • 8th Jun 05, 5:58 PM
    • #5
    • 8th Jun 05, 5:58 PM
    I wouldn't try and redeem it if it were me but I'd be hot footing it round to the butcher toot sweet. Ask him to taste it and demand ya money back.
    Life's a beach! Take your shoes off and feel the sand between your toes.
    • pol
    • By pol 9th Jun 05, 11:04 AM
    • 644 Posts
    • 1,563 Thanks
    pol
    • #6
    • 9th Jun 05, 11:04 AM
    • #6
    • 9th Jun 05, 11:04 AM
    Thanks for the replies. Just to update on the ham. It really was too salty to eat, so put it in a pan and boiled it for an hour, changing the water twice.
    Tasted it this morning and it's still a bit salty but edible.

    The butcher was one I stopped at on the way home from Manchester on impulse (that'll teach me!) when I thought a ham would be nice for a salad.
    So I'm going to dice whats left after tonight and freeze it for use in quiches or soup.
    • MATH
    • By MATH 9th Jun 05, 12:55 PM
    • 2,931 Posts
    • 5,603 Thanks
    MATH
    • #7
    • 9th Jun 05, 12:55 PM
    • #7
    • 9th Jun 05, 12:55 PM
    When you make the soup put a whole peeled potato in and discard before you seive/liquidise. The tatty should absorb some of the saltiness. HTH
    Life's a beach! Take your shoes off and feel the sand between your toes.
Welcome to our new Forum!

Our aim is to save you money quickly and easily. We hope you like it!

Forum Team Contact us

Live Stats

2,455Posts Today

7,229Users online

Martin's Twitter