Salty
It was far too salty. I usually buy my gammon joints from my local butcher but he was closed for holidays so I thought I'd buy one with my Tesco order. I cooked it as I usually do, soaking it in fresh water for a full day, and then boiling it in fresh water with a few herbs, peppercorns and an onion. After two hours of boiling I take it out of the water, put a glaze on it and pop it in the oven for about half an hour to cook the glaze. The ones from my butcher are usually delicious and the cooking stock makes fabulous soup. This one from Tesco was so salty we could hardly eat it and I had to throw the cooking stock away.
Too Fatty
It was quite fatty which was very disappointing
Really nice.
This was a great piece of gammon. I have cooked my own hams for years and have learnt along the way that you have to soak the joint for at least 24 hours possibly 36 hours. I know it's a pain but if you cook it direct from the packaging then it will be terribly salty as some of you have said. Also, they say cook it for 20 minutes per pound, this to me is way to quick. For a 2.6 kg gammon, I boil it very slowly, like a rolling boil for at least 4 hours. I put half sweet cider (still not fizzy) and half water with a whole bag of coriander and a couple of onions and it comes out really tasty and not salty at all. The other thing I do, is when it is cooked, take it out of the liquid and leave it covered with a tea towel until it has gone to a slightly hotter than warm temperature. It's lovely and tender with great juices. I hope this helps.
Way too salty
I have been buying these gammon joints for over ten years and they have always been delicious but the last two I bought recently were so salty it was inedible
1.6kg for the price of 2.6kg.
Ordered 2.6kg, the piece I got weighed 1.6kg.
Sunday lunch Cold next day Sandwiches too
Sunday lunch Cold next day Sandwiches too
VERY LEAN PLEASE
VERY LEAN PLEASE
Inedible due to salt overload
Cooked totally according to cooking advice on packaging but this gammon was a waste of money, being impossibly salty to the point of being inedible and so was binned. It was also tough, dry and fibrous, despite being cooked in foil with added fat and oil added. I cannot understand why this joint was clearly "pickled" in brine and yet with no advice to soak it for a few hours before cooking, which may or may not have made any difference to the appalling quality, of course. If you read this review, avoid this gammon joint.
Far too salty - inedible
Realise that gammon is salty but this was inedible due to the amount of salt, 2 mouthfuls and couldn’t eat anymore
GREAT TASTE
IMPORTANT. LEAVE THE JOINT IN A SAUCEPAN OF CLEAN WATER OVERNIGHT TO DRAW OUT SALT - REPLACE WITH CLEAN WATER THEN BOIL. I PUT IN ONION, CORIANDER SEED, PEPPER AND GARLIC - TASTES FANTASTIC BUT NEED TO TAKE IT OFF THE BOIL THEN LEAVE TO STAND FOR AN HOUR
