When it comes to preparing a smoked gammon joint, there is often confusion about whether or not to soak it beforehand. The answer to this question can vary depending on where you live and the specific instructions provided by the supplier. In this article, we will discuss the factors to consider when deciding whether or not to soak a smoked gammon joint.
Do You Need to Soak Supermarket Gammon?
If you live in the UK, you may not need to soak your gammon in advance. Most gammon hams available in supermarkets are cured with a relatively mild cure. However, it is always best to read the instructions provided by the supplier and follow their advice. If you are still unsure, you can perform a quick taste test by simmering a small piece of the gammon in water until cooked. This will help you determine if soaking is necessary.
Soaking Times for Gammon
If you decide to soak your gammon, it is important to know the appropriate soaking times. For a small joint, allow at least 8 hours of soaking time. Larger joints may require up to 24 hours. During the soaking process, it is crucial to keep the gammon refrigerated and change the water every 6-8 hours. If you are dealing with smaller joints, change the water halfway through the soaking time.
Uncooked Hams in the US
In the United States, uncooked hams are often saltier compared to those found in the UK. These hams, such as country style hams, are cured with salt for up to 3 months. If you have an uncooked ham, it is recommended to soak it for 48 hours before cooking. During this time, the water should be changed every 8 hours. However, uncooked hams are not as common in the US, and you can easily find fully cooked hams. If you have a fully cooked ham, you can simply reheat it according to the supplier's instructions and then glaze it for the last 20 minutes of cooking time.
Frequently Asked Questions
- Why should I soak a smoked gammon joint?
- How long should I soak a small gammon joint?
- Do I need to change the water during the soaking process?
Soaking a smoked gammon joint can help remove excess salt and make it more palatable.
For a small joint, allow at least 8 hours of soaking time.
Yes, it is important to change the water every 6-8 hours to ensure optimal results.
Ultimately, whether or not you should soak a smoked gammon joint depends on various factors such as the specific instructions provided by the supplier and the country you live in. In the UK, soaking may not be necessary for most supermarket gammon hams. However, in the US, where uncooked hams tend to be saltier, soaking is recommended. It is always best to read the instructions and perform a taste test to determine the best approach for your gammon joint. Happy cooking!
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