Lisduggan Farm Smoked Horseshoe Gammon Joint
Horseshoe Gammon Joints
To remove saltiness from the gammon
Soak the uncooked gammon in cold water for 8 hours for very small joints and up to 24 hours for the larger joints. Change the water halfway through for the smaller joints and every 6-8 hours for the larger joints.
To test for saltiness, cut a small piece off the uncooked gammon and simmer it for a few minutes in water until it is cooked. Cool it down and taste it to make sure it needs pre-soaking or not.
If the meat is too salty after being cooked, slicing the gammon and soaking it in boiling water will help remove some of the saltiness.
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