boiled ham

Recipes and techniques using brine.

boiled ham

Postby leeroy » Tue Feb 27, 2007 5:28 pm

i would love to make my own cooked meats to sell sandwiches on my catering trailer. my local deli sells sandwiches which have ham, pork and beef with pease pudding and stuffing which are lovely and sell well. I have noticed that they have a big chrome boiler in the corner of the shop where they make the ham i have noticed that the hams are boiled in plastic packaging when i asked i was told the juices that collect in the plastic is used in pease pudding, is this right?, where can i get one of these boilers and how will i make my own ham in them, it can not be as simple as sticking meat into boiling water for a couple of hours is it. also which way do you cook beef and pork that is to be sliced for sandwiches, is that boiled also or do you have to cook in an oven. i have tried to find the answers but everything about making hams seems to involve smoking and not boiling, i am not a butcher or cook and i find it all a bit confusing any help would be appreciated
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Postby jpj » Tue Feb 27, 2007 9:16 pm

bespoke ham-boilers (simmerers really) can be quite expensive items.
smoking of hams is usually cold, prior to cooking - be it poached or roasted
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