Asda "Extra Special Wiltshire Ham Joint" £5.00 - Was £15.00 1.5kg - HotUKDeals
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Asda "Extra Special Wiltshire Ham Joint" £5.00 - Was £15.00 1.5kg

£5.00 @ George (Asda George)
Extra Special Wiltshire Ham joint now only £5.00 Read More
bargainhunter888 Avatar
8y, 4m agoFound 8 years, 4 months ago
Extra Special Wiltshire Ham joint now only £5.00
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bargainhunter888 Avatar
8y, 4m agoFound 8 years, 4 months ago
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#1
Is this instore or on-line? frozen or chilled? please.
#2
ben500
Is this instore or on-line? frozen or chilled? please.


Any info anyone??
#3
I cant even find this at full price, can we have some more info please
#4
Wondering if it's anything to do with the pork health problems, Wiltshire cured is usually an inicator that meat has been sourced outside of England and merely processed there.
#5
I ran a search for wiltshire ham and found it at asda but I reckon its Cold Meat sliced rather than a ham joint as its listed in the cooked meats section along with the Multibuy smaller packs of Wiltshire Ham.
#6
ben500
Wondering if it's anything to do with the pork health problems, Wiltshire cured is usually an inicator that meat has been sourced outside of England and merely processed there.


Nah surely all the irish products have been taken off the shelves?
#7
Whats 'Extra Special' about it?? Is it the fact it will poison you???
#8
AshleyRFC
Nah surely all the irish products have been taken off the shelves?


i dont think so,cos ive just bought some guinness:-D
#9
it came from a happy pig rather than those smart price pigs, lol.
#10
heada
i dont think so,cos ive just bought some guinness:-D


haha mind ya dont choke on it. :p
#11
When will the Irish be blaming us, first their tatties now their pork. Brace yourslves , I Used to like bangers and mash!
#12
Ps only kidding -all you Irish people out there!!
#13
leather
When will the Irish be blaming us, first their tatties now their pork. Brace yourslves , I Used to like bangers and mash!


WTF are you on about, and what the hell has this to do with the Potato Famine you're no doubt alluding to?

Very sad, odd individual.
#14
Hi, I have now posted a link. so if you click on deal you will see it.

It is chilled, a completed joint not sliced.
#15
I can see 500g for £5 but not the 1.5kg?
#16
I have taken a picture of the ham joint with my phone-camera but do not know how to post for you to see.
#17
By the way..it is British pork.
#18
bargainhunter888
I have taken a picture of the ham joint with my phone-camera but do not know how to post for you to see.


Hi bargainhunter. Can you clarify exactly which one it is? And also is it reduced due to short date? Cant find it online at all.
#19
rosie2008
Hi bargainhunter. Can you clarify exactly which one it is? And also is it reduced due to short date? Cant find it online at all.


Of course it is and thats why nobody else can find it. I wish HUKD would do something about these jelly brains that keep posting up these store specific reductions.
#20
StonedSte
Of course it is and thats why nobody else can find it. I wish HUKD would do something about these jelly brains that keep posting up these store specific reductions.


:roll: Now now. Lets just wait and see what the OP says. We may be pleasantly surprised.:p
#21
sorry, I definitely bought this just this afternoon. The used by date is 26 Dec 08.

For some reason it is not showing up on their website with the offer.

Ok folks, just phoned Asda. They confirmed that is has been reduced to £5.00 per joint. Mine was 1.15 kg. It is a nationwide offer, so should be available in your area. Just phone your local store if you want to confirm this.
#22
bargainhunter888
sorry, I definitely bought this just this afternoon. The used by date is 26 Dec 08.

For some reason it is not showing up on their website with the offer.

Ok folks, just phoned Asda. They confirmed that is has been reduced to £5.00 per joint. Mine was 1.15 kg. It is a nationwide offer, so should be available in your area. Just phone your local store if you want to confirm this.


Thanks for that.:thumbsup: Well done. I`ll give mine a phone later. Enjoy:p
#23
got mine today at Waterlooville - great offer and use by date was 27th dec so the ham along with my turkey is the meat sorted for dinner !
#24
Definately a "Wiltshire cured" product just had a look at these in local store, no way they were originally £15 by the way, there is absolutely no guarantee of the origin of this pork by the way, it has merely been processed in UK in order to obtain a "flag of convenience".
#25
rep and heat added for all your hard work over this deal.
#26
Definately a "Wiltshire cured" product just had a look at these in local store, no way they were originally £15 by the way, there is absolutely no guarantee of the origin of this pork by the way, it has merely been processed in UK in order to obtain a "flag of convenience".


This is what is written on the label:

"British pork slow cured in the traditional Wiltshire way

"Made with 110g raw pork per 100g final product"

It has the British flag logo on it.
#27
what happens to the 10g/100 ? these are the labels i don't read for a reason.
#28
thatscheap
what happens to the 10g/100 ? these are the labels i don't read for a reason.


Its probably the water that they pump into all meats these days evapourating as its cured? Only guessing.
#29
bargainhunter888
This is what is written on the label:

"British pork slow cured in the traditional Wiltshire way

"Made with 110g raw pork per 100g final product"

It has the British flag logo on it.

Go take a break . You deserve it for all the info you`ve given here.:thumbsup: Some folk are just never happy.:?
#30
moob
WTF are you on about, and what the hell has this to do with the Potato Famine you're no doubt alluding to?

Very sad, odd individual.


Wow what a reaction, the guy was joking. Never mind odd individual, you must be a very serious individual.
#31
what happens to the 10g/100 ? these are the labels i don't read for a reason.


It use 110g of raw meat. When the meat is cured, it loses some water content from the meat, hence the weight then becomes less than what it started out with. e.g raw pork that was originally 80g in weight might become 70g in weight when it has been cured because of water loss during the process when the meat becomes a little drier.

hope that helps.
#32
thatscheap
what happens to the 10g/100 ? these are the labels i don't read for a reason.


The curing process (in this case used to turn pork into ham), causes the loss of some moisture (water) in the meat, in this case 10g per 110g. In salami it can be as much as 50g per 150g.

If you don't read these labels, how do you know if you are capable of understanding them?
#33
Does anyone know the best way to cook these? I'm guessing boiled, but does this just mean chucking it in some water and waiting? If so, about how long? Is there a better way? Remember, there is no such thing as a stupid question! That's my story, anyway.
#34
Not wishing to dissuade the op from posting, if it is your kind of product then fine, thanks to the op for taking the trouble, BUT an awful lot of Irish pork is being unloaded on the market at markdown prices rather than destroyed, not all retailers have removed the Irish products despite advice to do so, Tesco for example claim they are 100% sure none of their products were sourced from the contaminated livestock, however there are many products on their shelves they have no control over, such as the absolute truckloads of "Irish recipe" pork sausages whcih are appearing on reduction shelves, take a look in your local and see just how many!

If you trust the word of your supermarket of choice and are partial to this type of product then by all means go ahead, as long as people realise the reason behind reduction in pork and pork based products in their supermarkets at the moment. There is often the culture of "reduce it for the cheapo''s/poor people" a similar doctrine applied with medicines in the third world when distributing pharmaceuticals banned in the western world, the principle being that someone who has purchased at a reduced price is not going to complain if they end up sick.
#35
shown73
Does anyone know the best way to cook these? I'm guessing boiled, but does this just mean chucking it in some water and waiting? If so, about how long? Is there a better way? Remember, there is no such thing as a stupid question! That's my story, anyway.

It's a precooked reformed product no cooking necessary.
#36
brommy
The curing process (in this case used to turn pork into ham), causes the loss of some moisture (water) in the meat, in this case 10g per 110g. In salami it can be as much as 50g per 150g.

If you don't read these labels, how do you know if you are capable of understanding them?


Sorry but I have to take issue with this, what actually happens is that a "mash" is produced from extruded pork by products, water is added to the solid extruded flesh in order to make it "workable" this "mash" is then moulded and pressed, this pressing process expels some of the water content and moulds the product into "hamlike" shapes
#37
ben500;3744260
It's a precooked reformed product no cooking necessary.


LOL! Probably consists of the reformed chicken and/or beef product swept up from the abatoir!
#38
ben500
Sorry but I have to take issue with this, what actually happens is that a "mash" is produced from extruded pork by products, water is added to the solid extruded flesh in order to make it "workable" this "mash" is then moulded and pressed, this pressing process expels some of the water content and moulds the product into "hamlike" shapes


Your 'issue' needs to be relevent though! This is a whole joint of meat, not reformed meat.
#39
Why are you all slagging this off, you wanted bargains, the op gives bargains and you moan, get a life or get off the site, we don't all like the same things but no need to get nasty about someone taking time to post!
p.s season of goodwill, try it, you might like it!!!
#40
ben500
Not wishing to dissuade the op from posting, if it is your kind of product then fine, thanks to the op for taking the trouble, BUT an awful lot of Irish pork is being unloaded on the market at markdown prices rather than destroyed, not all retailers have removed the Irish products despite advice to do so, Tesco for example claim they are 100% sure none of their products were sourced from the contaminated livestock, however there are many products on their shelves they have no control over, such as the absolute truckloads of "Irish recipe" pork sausages whcih are appearing on reduction shelves, take a look in your local and see just how many!

If you trust the word of your supermarket of choice and are partial to this type of product then by all means go ahead, as long as people realise the reason behind reduction in pork and pork based products in their supermarkets at the moment. There is often the culture of "reduce it for the cheapo''s/poor people" a similar doctrine applied with medicines in the third world when distributing pharmaceuticals banned in the western world, the principle being that someone who has purchased at a reduced price is not going to complain if they end up sick.


IN MY OPINION:

I do trust it, it's such a huge deal to them that if they are wrong it costs them so much more - they don't sell the best product, but they have the buying power to sell the safest.

McDonalds are the same - the safest meat in the world.

If you think that a chain like Tesco (or Morrisons, or Asda, Or Sainsbury's - substitute anyone) would sell food at a third the price because it might be dangerous you must need your head testing. It's a third the price because of market supply/demand(at this moment because of the scare) - nothing to do with safety.
It may not be because they are good people, but because it would damage them - that's what makes it safe.

If you can buy it in a major supermarket it's fine(it was always fine anyway).

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