Ham...

Hedge

Hedge

Hedge

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Sorry for asking this..

Some sandwich shops where I buy my lunch use ham in the sandwiches that is salty and tasty!. Others use the generic watery stuff.

Now I want ham like this myself...

Whats the best to get from a Deli counter, and What makes some hams saltier than others?

Pre Packed stuff is tasteless in comparison to what Im looking for.

Thanks :)
 
I've fallen in love with a company that's products are stocked by Tesco, they basically take the end bits off of nice lumps of ham/slightly less desirable cuts, chuck em in a packet and sell em for the same price as the nasty reformed stuff that other more well known companies sell.

I forget the name now, but i will update soonish when the missus gets home; all i remember is this joint of ham in a packet was huge, tasty and 95ish% pork. All for £3.40 iirc. Yum!
 
Is this pork ham?

Some hams are saltier than others because they have more salt on them.

Try a few, see which you prefer. You can find decent selections in supermarkets. Asda and Morrisons are probably the best options vs price.
 
Gilly said:
Is this pork ham?

Some hams are saltier than others because they have more salt on them.

Try a few, see which you prefer. You can find decent selections in supermarkets. Asda and Morrisons are probably the best options vs price.
Click to expand...

Theres a bakers that I sometimes go to for a sandwich and they have a big joint of ham which they shave on a slicer thing. It tastes bloody awesome.

You say "salt on them". Is it part of how ham is prepared / hung (whatever the hell they do with meat) that gives it the saltiness. Or does it vary amongst breeds of pig.
 
Buy a piece of gammon from butchers or supermarket.
Soak for several hours in water.
Boil for an hour or so depending on the size.
Roast in the oven on a medium/high heat for another 30 minutes.

Slice your ham.
 
Yeah I've a local butcher that does the same thing.

Pork ham can be cured, smoked or cured and smoked. The saltiness depends on methods and ratios used. Look up cured ham, IIRC it's a process using salt, nitrate and sugar.

They're used to stop the growth of bacteria that spoils the meet, but happily improve the flavour. Smoking does the same.
 
Okay cheers guys. Guess Ill ask for a taste of certain ones in the supermarket.

Is all packet ham totally spoiled by stuff that preserves its shelflife, or does any off the shelf ham actually have a good salty hammy taste? :)
 
Some of the freshly prepared stuff is nice. You'll find some that is prepared on site in supermarkets that doesn't have so much water added. That's the good stuff, though I'd always choose the sliced unpacked fresh stuff myself.
 
As long as it is not the formed/reformed stuff it is usually nice.

Make your own ...... loads of recipes around .... google 'boiled ham' .... slice it into portions if you want and then freeze it.
 
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Haircut said:
Buy a piece of gammon from butchers or supermarket.
Soak for several hours in water.
Boil for an hour or so depending on the size.
Roast in the oven on a medium/high heat for another 30 minutes.

Slice your ham.
Click to expand...

Stud with cloves before boiling.

If you have a slow cooker you can use that too: cook for 6 -8 hours.

The taste is far beyond what you get in a supermarket.
 
gest thing to do is buy a gammon joint, then boil iit . Switch on a oven and make a honey glaze with sugar and honey mixed up. Then score the joint and poor the glaze over the top, every few minutes get a spoon and keep pooring on the top till theres none left. Its desirable trust me
 
When I was a student I worked at a tea room that did food, we prepared/cooked our own ham. Used to buy in a huge gammon joint, soak then boil it in a pot, then poor golden syrup all over it and roast it in the oven. Take it out every 20 minutes and re-glaze it with the syrup, for about two hours

=

Honey (syrup) Roasted Ham

Best ham i've ever had :)
 
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