I was very disappointed & will not be buying again - not a good cut, far too fatty & so salty that it was almost inedible. Considering the price, I would have expected better.
Was so so so salty. Thrown most of the joint away as its inedible.
I've had this for the second time and it was really delicious. I took the advise of previous customers and immersed it in cold water for a few hours, boiled it for half the time, roasted for the rest of the time with a honey and mustard glaze. Even better cold.
Awful, low quality cut, poorly brine cured and a distinctive liquid smoke flavour similar to that of a tinned hotdog. Appears to be no different to the normal joints Tesco sell. They should be ashamed to stick a Finest label on this. Even my dog thought twice and he has previously tried to eat a used brillo pad.
I ordered 2 to keep in the freezer . The first I cooked as per instructions on the front label but it was very dry and salty and I threw most if it away . The second one I soaked in cold water for 24 hrs refreshing the water a few times before cooking. It was better . The cooking instructions are confusing and on 3 places on the wrapping . Each different .
Anybody hoping for a delicately flavoured Wiltshire cure joint is in for a serious disappointment, this is an chemically over cured piece of low grade pig, made even worse by a recommendation to roast at gas mark 5 in the hopeless expectation of some crispy crackling, if your shoes need re-soling you on to a winner, chewy and salty, it went in the bin.
I used my nanas recipe for this. Soak the joint o
I used my nanas recipe for this. Soak the joint overnight in a large pan use boiling water.remove the string. Add your favourite seasoning. I used a quartered lemon,12 peppercorns,4 bay leaves. Empty the pan but retain the seasoning. Refill with fresh water and add the seasoning and a few extra pepper corns n bayleafs. Bring to boil n simmer for 1 and a quarter hours until tender.Take out and leave to rest till cool enough to handle. Strip of the skin n set aside to make crackling. Leave as much fat on as possible and score. prepare a glaze. I dribbled over a table spoon of honey, sprinkled with sugar, mustard powder, sweet cinnamon and studed in 6 cloves. In the baking dish ladle in 4 tablespoons of the cooking liquid. Roast in a bit oven until crispy n golden brown. If you want it more spicy add 5 spice to rub and a cinnamon stick to the boiling liqueur and more cloves. Delicious ham.
SOAK OVERNIGHT! To enjoy the tastiest gammon ever!
This is one of the most delicious joints of meat I have ever cooked! BUT YOU MUST SOAK IT FIRST! TESCO DO NOT MAKE THIS CLEAR ON THE PACKAGING. After soaking overnight I cooked mine using the Hairy Biker's honey glazed gammon recipe. It looked and tasted wonderful.Not in the least bit salty. Fed two of us for days, 2 kilos.
I actually wanted to review the unsmoked one, which I have been buying for years, but it has been taken off the site. But for those who have found the ham too salty - I always boil mine, after rinsing it. I find it doesn't need soaking at all. I also don't change the water. The ham stock (unsmoked) comes out perfect every time and is brilliant for making pea and ham soup without diluting it. I don't know why the instructions are so misleading, they should be amended before they ruin any more customers' Christmas!
Ignore the cooking instructions on the packet or o
Ignore the cooking instructions on the packet or on this site otherwise you will end up with very salty over cooked meat. Soak the ham preferably overnight in water. Drain and refill with fresh cold water. Bring to the boil and simmer for about 20 minutes. Drain and repeat this for another 20 mins two more times. Let cool and cut off excess rind and fat. Bake in oven at 180 degrees C (conventional) for 25 - 30 minutes. The end result is a tasty and moist smoked ham that has not been overpowered with the taste of salt.