VERY VERY VERY SALTY
Very very salty and I like salt had to throw it away
Should have read reviews first!!!
I wish I had read the reviews before I cooked! I wondered whether to soak, but faithfully followed pack instructions and ended up with inedible meat. The juices in the pan were concentrated brine. Very helpful telephone staff instantly processed a refund, so 5* for service.
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.