Gammon joint - to soak or not?

[SuburbanCrofter]

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.

[porkinmyteeth]

Absolutely no need, especially if it's unsmoked

[AnnoyedByAlfieBear]

In have never ever soaked a gamon.

[canihaveacoffeeplease]

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]

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]

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