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Gammon joint - to soak or not?

(6 Posts)
SuburbanCrofter Thu 25-Apr-19 20:26:57

I am cooking a gammon joint this weekend for a party. Should I definitely soak it beforehand? From Googling, it seems that new curing processes mean that gammon doesn't always need soaking to draw out the salt - but should I risk it? The joint is unsmoked.

OP’s posts: |
porkinmyteeth Thu 25-Apr-19 20:33:29

Absolutely no need, especially if it's unsmoked

AnnoyedByAlfieBear Thu 25-Apr-19 20:51:46

In have never ever soaked a gamon.

canihaveacoffeeplease Fri 26-Apr-19 05:19:30

I've always not bothered with soaking, but bring to the boil and chuck out the water, then refill and cook as normal from then on. Works a treat!

1frenchfoodie Fri 26-Apr-19 05:20:57

I find gammon is less salty nowadays so a soak is no longer essential but having had the odd overly salty one I do a quick soak, particularly if feeding young kids. I only ever get smoked though, no idea if that makes a difference.

SuburbanCrofter Fri 26-Apr-19 07:53:49

OK - no soaking it is! Might try the boiling water then chucking out, that sounds like a good idea. Thanks for all the advice!

OP’s posts: |

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