We've just sliced the ham from our gammon. The gammon was soaked overnight and then slow cooked in water. No flavourings - I wanted to see how its true taste was. After 6 hours I took it out and thought the meat looked awful, but I gave it another 2, let it cool down completely and have sliced it very thinly on the old whizzy machine.
The taste is lovely and the ham itself has been approved by his Lordship and the miniman. However, I find it a tad dry and there isn't the very soft texture that I am used to from the porkers. It has the feel of salt beef.
I'm wondering whether I should soak the joint for longer initially. What do you think?
When I picked all the gammons up on Friday, I was a bit gobsmacked tbh - there was just so much! But having seen how much actual ham is produced from each joint then I reckon we will be through this fairly swiftly
.
I have bacon to try too...not got that far yet!
Topic: what meat can you expect from a 3 year old sow? (Read 22519 times)
