Ham/gammon joint for Xmas
Discussion
Get it from a local butcher. Just make sure it's British (better quality)
Look up a recipe for the coating. Soak it for a day (to remove some of the salt) and drain for an hour. Cut off the skin (although some recipes make a crackling), slather in your coating and cover with foil. Unless you plan to have it with your turkey, I'd take it round raw and shove it in the oven when Dinner comes out. Then it's ready for the evening, and not a lot tops ham straight out the oven.
Oh, and check with your MiL first. Don't, as someone once did, turn up with a 15lb-er when mother only suggested "a little ham"/
Look up a recipe for the coating. Soak it for a day (to remove some of the salt) and drain for an hour. Cut off the skin (although some recipes make a crackling), slather in your coating and cover with foil. Unless you plan to have it with your turkey, I'd take it round raw and shove it in the oven when Dinner comes out. Then it's ready for the evening, and not a lot tops ham straight out the oven.
Oh, and check with your MiL first. Don't, as someone once did, turn up with a 15lb-er when mother only suggested "a little ham"/
HiRich said:
Get it from a local butcher. Just make sure it's British (better quality)
Look up a recipe for the coating. Soak it for a day (to remove some of the salt) and drain for an hour. Cut off the skin (although some recipes make a crackling), slather in your coating and cover with foil. Unless you plan to have it with your turkey, I'd take it round raw and shove it in the oven when Dinner comes out. Then it's ready for the evening, and not a lot tops ham straight out the oven.
Oh, and check with your MiL first. Don't, as someone once did, turn up with a 15lb-er when mother only suggested "a little ham"/
I tend to boil the ham with the rind on first. Remove rind once boiled then stud the ham with cloves, cover with glaze then bake in the oven. Look up a recipe for the coating. Soak it for a day (to remove some of the salt) and drain for an hour. Cut off the skin (although some recipes make a crackling), slather in your coating and cover with foil. Unless you plan to have it with your turkey, I'd take it round raw and shove it in the oven when Dinner comes out. Then it's ready for the evening, and not a lot tops ham straight out the oven.
Oh, and check with your MiL first. Don't, as someone once did, turn up with a 15lb-er when mother only suggested "a little ham"/
these guys were recommended in the Telegraph: http://www.hgwalter.com/index.html
They are not too far from me so will pop in and have a try
They are not too far from me so will pop in and have a try
pad58 said:
soad said:
Try local butcher?
Thats what i would say, sod the bloody supermarkets,they probly only sell stuff form europe any how.I tend to par boil them before roasting, whatever you coat them in after.
Johnniem said:
Get up early one morning close to Christmas day, go to Smithfield (say, 6 am) and buy whatever takes your fancy. It works well for me, is a nice experience (except the getting up at 'sparrow fart' bit!) and cuts costs in half. Go for it lad!
Have you actually done this??Was thinking about it myself following the Billingsgate trip the other week but from what I could glean on the net it seemed that Smithfield was very trade-focused. Can you buy smaller bits of meat?
OzzyR1 said:
Johnniem said:
Get up early one morning close to Christmas day, go to Smithfield (say, 6 am) and buy whatever takes your fancy. It works well for me, is a nice experience (except the getting up at 'sparrow fart' bit!) and cuts costs in half. Go for it lad!
Have you actually done this??Was thinking about it myself following the Billingsgate trip the other week but from what I could glean on the net it seemed that Smithfield was very trade-focused. Can you buy smaller bits of meat?
My mother usually goes once per month and used to get all our meat.
A total fraction of the cost of supermarket meat.
IIRC a very large chicken breast costs around £0.70 compared to £2 in tesco/asda. All the joints come from there etc. and she justs asks for what she needs. They are all very helpful and keen to cut it to what she requires!
Have fun & haggle
OzzyR1 said:
Johnniem said:
Get up early one morning close to Christmas day, go to Smithfield (say, 6 am) and buy whatever takes your fancy. It works well for me, is a nice experience (except the getting up at 'sparrow fart' bit!) and cuts costs in half. Go for it lad!
Have you actually done this??Was thinking about it myself following the Billingsgate trip the other week but from what I could glean on the net it seemed that Smithfield was very trade-focused. Can you buy smaller bits of meat?
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