Any tips on making boiled ham for sandwiches?

[scrummyyummy]

I have a joint of leg of pork and wondered if I can use it to make ham for sandwiches. I normally buy packets of sliced ham from the supermarket (which is probably full of nitrates, etc) and thought if I made my own then slice it for the children's sandwiches, it might be of better quality. I don't even know if I have the right cut of pork! Do I just boil it in water for hours? I don't really want to roast it in the oven in case it becomes all dry.

[mccfluff]

do you have a pork joint or a ham joint?

[wendilla]

I would think if you want it for ham you would need to buy the Ham joint for boiling. Or a Gammon joint is good for boiling.

[scrummyyummy]

I've got a leg of pork. Is that not any good for boiling?

[ladyalex]

I cannot think why you could NOT boil a leg of pork, but I would be inclined to pot-roast it.
Put it in a large casserole dish or any covered oven-proof dish with seasoning, vegetables of your choice and a little water and roast , covered at a low temperature until it's soft and tender.
No idea how long it would take , just keep checking on it to make sure it hasn't dried out.
It won't be like sliced ham when it's finished as it hasn't been cured .

[shaneystar2]

You need a gammon joint . A sweetcure loin joint is best as it slices nicely and is less fatty. If you boil a leg of pork it will just be ...well ..boiled pork really :)

[scrummyyummy]

Thank you! I think I've bought the wrong joint! I should have bought gammon as you have all pointed out. I don't know what I was thinking! I must have been on auto-pilot when walking round Tesco's! I think I'll just roast it now and hope the crackling turns out crunchy (I have never had success with the crackling. It always turns out a bit chewy or burnt because I've had to shove it under the grill to try and crisp up!).

[albaqwerty]

Remove the fat, score it and rub with salt. Replace on top of the joint and roast.

[mccfluff]

you can boil it, i don;t tlike the sound of boiled pork but if you want ham for sarnies you have teh wrong joint

roast it and use it for sarnies

[scrummyyummy]

I'm going to roast it tonight. Alba, do I have to take the fat off the top of the joint then put it back on top of the meat? It's already pre-scored.

[crisgal]

scrummymummy, my crackling is the stuff of legend and so easy:

don't rub with salt, oil or anything, just roast your meat long and slow, uncovered with water in the bottom of tin.
After it's cooked, you can leave to cool (Which i always do as usually batch cooking on my day off) , and the fat sets on the stock for easy removal.

Anyway, when you come to eat it, lift off the whole piece of skin, easier with just your fingers. Turn over, and using a spoon, scrape away the soft fat from the underside of the skin. Get as much off as you can, leaving just the actual rind.
I then use scissors to cut into strips (easier than snapping later and more even)
You can then then either pop onto a tray for 10-15 minutes in a hot oven, or freeze until needed.
It has always turned out crunchy and sometimes looks like giant pork scratchings!
My kids have taken it to school in thir packed lunch the next day as it's not greasy at all. The school cook asked how I'd made it. :)

[scrummyyummy]

Crisgal: thank you so much! I will try that as it sounds delicious! I have tried various methods and have not had any luck, to the point I gave up making crackling. In fact, I'm only roasting it this time because I have bought the wrong joint of meat for making boiled ham! I'm looking forward to eating it tonight! Thanks again and thanks everyone!

[crisgal]

let me know how tomorrow it went . be confident - you can do it!

[ummmm]

I've also found that not rubbing with salt or oil makes better crackling.

[scrummyyummy]

Thank you! I will let you know. I'm having it tonight and it's in the oven as we speak!

[Bert]

It's the nitrates and nitrites that turn pork into ham. You can't really have ham without nitrates and nitrites. They are also what turns another part of the pig into bacon. [Ham must strictly comes from the leg (jambe in French).]

[crisgal]

Just wanted to thank you for my first ever 'best answer award'! Even though i got your name wrong - for which i sincereley apolgise.
I'd like to thank my family.....my butcher.....my oven.........

[scrummyyummy]

Lol, Crisgal! I didn't realise you had got my name wrong but it's a common mistake! I'm not a scrummy mummy but just like food so I'm scrummy yummy (reverse of yummy scrummy).

Just to let you know, the crackling came out perfect thanks to your tip! I've never managed it as it's always turned out chewy, so thank you! The family said it was the best pork I had cooked and the best crackling! I gave the credit to you! I never knew to scrape the fat from the rind and then put it back into the oven but as you said, it helps to make it not greasy. I will be using this method from now on. Thanks again :)

Thank you, Bert. I guess if I want ham, then nitrates and nitrites go hand in hand! Never knew that either!

[crisgal]

funny to think of you mentioning me while having your dinner!I'm so pleased it worked for you. Well done!