How do you make Gammon less salty?

Chef's answer
If you still find it too salty, go ahead and try boiling briefly in fresh water (blanching) after soaking, and then plunging in ice water before you continue to glaze and roast..
Frequently asked Questions 🎓
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Here are some of the steps you can try if your steak is too salty:
  • Wash it off. When dealing with oversalted meat, water is going to be your most useful tool. ...
  • Soak it. ...
  • Braise it. ...
  • Make a cream sauce. ...
  • Add butter. ...
  • Add acid.
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    Salty jerky: what to do It would be very difficult to remove salt content from the jerky at this stage. My only suggestion is to combine your jerky into a trail mix, which will help dilute the salinity of the product. Unsalted nuts are a good option, also consider dried fruit, cacao nibs, coconut flakes, etc..
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    2) Corned beef is essentially pickled in salt, and straight out of the pack it is way too salty. Before we can eat this cured meat, we need to cook it and desalinate it a bit. ... Beware that the meat is cold, so when it warms the water will slowly move from simmer to boil.
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    The 'corned' in corned beef means pickled or cured. The origin of the term 'corned' comes from the process of curing meat with salt using large crystal salt, also referred to as 'corns' of salt. The phrase 'uncured corned beef' is an oxymoron and means an unseasoned piece of beef..
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    Is the finished product going to be saltier because you brined? Nope. Brine's saline content has nothing to do with how salty the finished product will be, it's way more scientific than that. Salinity, depending on its strength, partially dissolves meat's muscle fiber (that which makes it tough), making it tender.
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    After meat is cooked all you can really do is dilute or disguise the saltiness. A vinegar sauce is a good suggestion as sweet sauces don't always pair with brisket. You could also try melting some unsalted butter and brushing it on the edge of the slices.
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    If your ham is too salty, dilution is a great way to remove some of the salty flavor. Take the ham and place it in a container of fresh, cold water. Cover the container with a lid or aluminum foil. Then place the container in the refrigerator for at least 2-4 hours..
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    .

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