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Gammon formed from cuts of cured pork legs.

incorporating Recipes and Cooking
feder1
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Gammon formed from cuts of cured pork legs.

#690694

Postby feder1 » October 24th, 2024, 2:01 pm

We have just binned this item from the Co-op after boiling because it tasted unlike gammon and the texture was soft and squidgy.

It was labelled "British pork reared with care" and had an RSPCA Assured certification mark.

This Co-op one looked like proper meat but the text on the label was too small to read in the shop.

How can the suppliers get away with this crookery?

-0-

We were caught out by Asda with a similar disgusting chunk of rubbish a while ago and had hoped that the Co-op could do better. Not so.

We have now collected a real piece of leg gammon from the local farm shop and will serve it with Bramley apple sauce shortly?

johnstevens77
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Re: Gammon formed from cuts of cured pork legs.

#691188

Postby johnstevens77 » October 26th, 2024, 5:32 pm

feder1 wrote:We have just binned this item from the Co-op after boiling because it tasted unlike gammon and the texture was soft and squidgy.

It was labelled "British pork reared with care" and had an RSPCA Assured certification mark.

This Co-op one looked like proper meat but the text on the label was too small to read in the shop.

How can the suppliers get away with this crookery?

-0-

We were caught out by Asda with a similar disgusting chunk of rubbish a while ago and had hoped that the Co-op could do better. Not so.

We have now collected a real piece of leg gammon from the local farm shop and will serve it with Bramley apple sauce shortly?


We buy our gammon from our local Waitrose, the nearest butcher or farm shop is 8 miles away. I choose a piece with the rind attached and a good covering of fat. It is essential not to over cook it. I put it in cold water and bring slowly to the boil, skim, add bayleaves, cloves, peppercorns, large pieces of onions, carrots and celery and after some time, wedges of savoy cabbage. Using a probe thermometer, I raise the internal temperature to 62C, cover with a lid and turn the heat off. I serve it hot with the vegetables and dumplings, using the leftover as cold ham, in quiche, omelettes, in a pasta sauce etc. It could of course be roasted if that is what you prefer, (but we find that too salty), or roast after boiling with skin removed, stuck with cloves and dusted with paprika and demerara sugar. It is also a lot cheaper to cook your own gammon for cold ham than to buy ready cooked and sliced. We prefer unsmoked gammon to smoked. When buying from a butcher, ask if it needs soaking first to remove excess salt.

john

Urbandreamer
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Re: Gammon formed from cuts of cured pork legs.

#691195

Postby Urbandreamer » October 26th, 2024, 5:51 pm

To be fair the mistake was probably boiling it.

While that it how I always use to cook gammon, the wife's family wrapped it in foil and baked it.
Boiling it is a good method of leaching the salt out. The resultant stock is great for other dishes.

bluedonkey
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Re: Gammon formed from cuts of cured pork legs.

#691260

Postby bluedonkey » October 27th, 2024, 7:36 am

Cheap ham etc is impregnated with too much water. Makes the product squidgy.

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Re: Gammon formed from cuts of cured pork legs.

#691262

Postby mutantpoodle » October 27th, 2024, 7:50 am

soak it in water overnight then cook in slow cooker for 4+ hours
almost impossible to go wrong

leave the plastic wraparound one after unwrapping the main plastic bag...it keeps shape


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