Re: Brine cure
Posted: Sun Feb 17, 2013 12:29 pm
As a follow on to all of this, I cooked my first Gammon joint the other day (or the remains of it after a few steaks had been removed) I was left with about one & a half kilos. As a "brain wave" I placed the joint uncovered in a large pan, with just a couple of inches of water & the meat was set on a trivet so that it was above the liquid. The ham was then steamed for around an hour & a half & a core temp of 70c attained. I then removed the joint, let it cool completely & thinly sliced it. It tastes great but is more like roast ham I feel than boiled ! Having read all the previous posts, it would seem to me that I perhaps may have been better if the ham has been immersed in the liquid? My original thoughts being that steaming would be a more gentle way to cook ?