Lisduggan Farm Smoked Horseshoe Gammon Joint (5KG)

Description

• Horseshoe Gammon Joint 5KG.
• Fine cut from middle of the leg.
• Smaller in size, but equally as tender.
• The bones are removed and the pork leg is then cured to produce a juicy, slightly salted piece of meat.
• Check out our recipe section for inspiration

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.