Slightly too salty ham

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Slightly too salty ham

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chez

Joined: 13 Aug 2006
Posts: 35934
Location: The Hive of the Uberbee, Quantock Hills, Somerset

Posted: Mon Dec 21, 09 2:42 pm Post subject: Slightly too salty ham
I've (once again) forgotten to take the ham out of the salt at the right time. I have soaked it for 48 hours, tipping the water regularly. I have now brought it to the boil and simmered for about ten minutes and then tipped that water away; and have just put fresh water in. Should I tip it again? Or go with what I've got? Going to roast it with a honey glaze afterwards ....

Behemoth

Joined: 01 Dec 2004
Posts: 19023
Location: Leeds

Posted: Mon Dec 21, 09 3:05 pm Post subject:
I'd guess that'd be enough. I read somewhere of not doing it all for commercial hams/gammons.

chez

Joined: 13 Aug 2006
Posts: 35934
Location: The Hive of the Uberbee, Quantock Hills, Somerset

Posted: Mon Dec 21, 09 3:08 pm Post subject:
I suspect there's not much I can do about it after the fact. I need to put notes in the diary for the lot I'm putting in this afternoon

Cathryn

Joined: 16 Jul 2005
Posts: 19856
Location: Ceredigion

Posted: Mon Dec 21, 09 3:09 pm Post subject:
Slight hijack, can someone remind me when the right time is. I sqeezed one into a large ice cream tub of salt a week ago. When should I get it out and wrap it to dry?

chez

Joined: 13 Aug 2006
Posts: 35934
Location: The Hive of the Uberbee, Quantock Hills, Somerset

Posted: Mon Dec 21, 09 3:10 pm Post subject:
It's a week per pound, I think. Or maybe a week per kilo.

sean
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 42207
Location: North Devon

Posted: Mon Dec 21, 09 3:12 pm Post subject:
Three to four days/kg for air dried stuff.

Cathryn

Joined: 16 Jul 2005
Posts: 19856
Location: Ceredigion

Posted: Mon Dec 21, 09 3:18 pm Post subject:
Thank you (again).

chez

Joined: 13 Aug 2006
Posts: 35934
Location: The Hive of the Uberbee, Quantock Hills, Somerset

Posted: Mon Dec 21, 09 3:19 pm Post subject:
How long do you hang it for, after that?

sean
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 42207
Location: North Devon

Posted: Mon Dec 21, 09 3:22 pm Post subject:
Until it's hammy. HF-W says four to six months but I find ours are usually ready faster then that.

Cathryn

Joined: 16 Jul 2005
Posts: 19856
Location: Ceredigion

Posted: Mon Dec 21, 09 3:23 pm Post subject:
Several months (up to several years in Rob's case). I never make enough.

chez

Joined: 13 Aug 2006
Posts: 35934
Location: The Hive of the Uberbee, Quantock Hills, Somerset

Posted: Mon Dec 21, 09 3:24 pm Post subject:
Right. That's my New Year project, then.

kevin.vinke

Joined: 19 Dec 2006
Posts: 1304
Location: Niedersachsen, Germany

Posted: Mon Dec 21, 09 6:12 pm Post subject:

tried ours on Saturday night at the firebrigade end of year party.
10Kg fresh weight. 31 days in salt. Then 9 months hanging in our beech tree wrapped in muslin with a dustbin lid as cover and chicken wire to keep the animal kingdom off. Ended up 6.3Kg in wieght and a beautiful deep ruby red, sweet and nutty in flavour.
Well worth it especialy as the whole village had spent the months taking the mickey

and had to eat their words as well as the ham!

dpack

Joined: 02 Jul 2005
Posts: 45505
Location: yes

Posted: Mon Dec 21, 09 8:21 pm Post subject:
hanging at least a year for a leg bacon matures much faster i salt bacon for about a month and a leg or shoulder for 6 to 8 weeks depending on size and how much fat i know nowt of brining

wellington womble

Joined: 08 Nov 2004
Posts: 15051
Location: East Midlands

Posted: Tue Dec 22, 09 10:10 am Post subject:
For a boiled ham, I leave in a mixture of half sugar to salt for three days per kilo. Soaking varies according to time, but I aim for about 12 hours. I just change the water a couple times during boiling if we don't make it. Comes out on the salty side, but that's how we like it.

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