Do you soak your gammon?

[AllezBlackpool]

Discuss

 

[bollieboy]

Like this ?

 

[Curryman]

Always. I assume you are talking about a gammon joint rather than a steak,

 

[Trammo]

I soak a Remoaner in ferret piss then roast on a spit then feed it to a pack of wolves that roam the Yarkshire Dales..

 

[poolseasider]

Always it takes the salt out.
Some Gammon joints can be really salty adding cloves,Oranges,Honey etc can add flavour to your meat.

 

[TangerineBayern]

Nope and l will be cooking mine Sous Vide.

 

[Wizaard]

Always it takes the salt out.
Some Gammon joints can be really salty adding Gloves,Oranges,Honey etc can add flavour to your meat.

We add cloves rather than gloves. Less leathery.

 

[AllezBlackpool]

Always. I assume you are talking about a gammon joint rather than a steak,

Yes a joint mate

 

[Matesrates]

Do you soak your turkey in brine

 

[Jaffa_The_Hut]

Discuss

No just soiled undies.

 

[Lytham_fy8]

Most gammon are soaks aren't they?

 

[madatta]

No but i soak my nuts

 

[dodgy_surname]

In a warm fishy plaice

 

[1966_and_all_that]

In answer to the OP...yes. start the soak at 5pm change the water at midnight. Change it again on Christmas Eve morning. Start to boil/Simmer around lunchtime. Finish off with a 30 minute roast, having covered the fat in my secret glaze.

 

[Chunkylad]

I think I did it a lot more as a teenager until I found bench pressing and ladies happy to assist but yeah still like to soak my gammon given chance.

 

[Insider]

Do you wrap your chipolatas in smoked or unsmoked bacon or maybe just leave them naked?
Edit.
I resisted the urge to type this in the singular.

 

[Matesrates]

Do you wrap your chipolatas in smoked or unsmoked bacon or maybe just leave them naked?

Oooh, naughty, but nice

 

[AllezBlackpool]

Do you wrap your chipolatas in smoked or unsmoked bacon or maybe just leave them naked?

Smoked

 

[PETER SPRUCE 1]

Was gonna say i like soaked sausage now and again, especially at Xmas.

 

[1966_and_all_that]

Soaked, boiled, glazed, roasted - all done.
Now for the pork...