Do you still soak supermarket ham?

[helloxhristmas]

Just that really - I haven't soaked a small gammon for years. I've got a 4kg smoked gammon from Waitrose. Is soaking still a thing? My mum insists it must be for 24 hours. I'd like to use the stock for soup if that makes a difference, don't want it to be too salty.

I never have

I don't think you need to soak it but you do need to poach it first before you roast it.

Is it salted or unsalted? I don't soak because I always by unsalted.

I pre-boil them and the water is salty and nasty. No good for stock.

I boil mine changing the water twice then glaze and roast.

I would have thought that if soaking was necessary, it would tell you to do so on the packet.

Supermarket cooking instructions are usually fairly idiot proof.

Maybe they pre soak for us now, during the production process?

I get unsmoked and it'd been soaking overnight, will boil in a bit and roast with honey and cloves 😊😊🎄🎄

I throw away the first lot of water, so ham in, cover with water, bring to boil, drain. If the water was excessively scummy or cloudy I might di it again, but generally it looks fine and I think I probably needn't have bothered!!

Re-cover with water, and add any fancy bits...I usually add a stick of celery, some carrots, an onion with cloves in, and maybe a bit of orange peel or an apple, some peppercorns and some juniper berries sometimes and then boil for required time less half an hour

The last half hour is in a blazing hot oven with some sort of glaze on.,,,I am going honey and mustard today!

No.
I put it in the slow cooker on a thick layer of muscovado sugar, add another layer to the top of it and cook on low for 5-6 hours depending on size. Turn once or twice.
Simple and definitely the best ham ever!

Happy Christmas Eve! Mine is bubbling away at the moment!
It’s unsmoked so I haven’t soaked it. I’m simmering in cider and will glaze and bake it later.

If you're not sure, chop a little slice off and fry it, you'll be able to tell if it's too salty and needs a soak

Yes, too salty otherwise. We normally buy unsmoked though

There's a good BBC recipe where you slow cook on cola then roast with maple syrup glaze. Mmmmmmn

I do, but because that's what my Nain taught me. I don't think it has to be done. Always turns out lovely (hopefully will this year too!).

Thanks all - I've soaked it overnight my mum said I HAD to . Simmering away now and will be finishing in the oven with apricot jam.

No I never have. Delia recommends it, but that's in her 70s book. I think it's not necessary anymore.

Soak it if smoked otherwise the stock will be salty - your mum’s right!!!

Op what did your instructions say?.. Mine says straight to roast and I'm uneasy about it.

It’s always really salty if you dont The first water is usually minging too.

I soak it and also change the water a couple of times when boiling it. I don't like salt!

Depends how you cook your ham.

If you boil it and then finish in oven for glaze it doesn’t need soaking.

If you bake it only then it needs soaking.

boil with a potato, throw the water away and cook as usual. my dm suggestion.
i never bother, i like salt

Yes I do, but you don't need too.

I kind of rinse it if I can be bothered.

I can’t see how salt from the middle would get out through soaking.

We don’t add salt to most food but I’ve never had a problem with it being too salty.

I have never soaked mine.

Its in the slow cooker in dark fruits cider and a handful of cloves. Smells good!