Geez. I said I wanted to try something new. I didn’t say I wanted a take-out.
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So, I guess this was one of those “Schinkli”, right?
I would probably make a Sauerkraut with that.
From this recipe:
Minus the Schupfnudeln, which you might be able to get in Aldi here (or everywhere in Germany), which you can substitute with just bread.
You can also skip the Schinkli and just go for Schupfnudeln + Sauerkraut.
This is what I bought.
When it’s served at work events, I just eat it raw. Bit of salt and pepper and all good. No need to dip it in water.
I put that jambon on the pressure cooker. Add a homemade potato mash (lots of butter and milk), open an acid red wine and it’s pure bliss.
Usually, fresh pork is cheaper than that. Unless, it’s 50% or more discount, it makes no sense to buy jambon at all. Fresh pork can be made even tastier 
I was talking generally about bland Swiss-German meat dishes which don’t involve any cooking . Not about you obviously as you said you wanted to try something new. Geez.
Handy hint:
If you want to try something new - buy a piece of meat (not that ham) and type the name of it + recipes in Google and you’ll get loads of recipes to try.
Drink enough red wine and any meal will be bliss (or you’d be so blotto you wouldn’t care).
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Perhaps the water temperatuure was a bit high, it should be just a light simmer. But that doesn’t affect the taste. The problem with simple boiling is that there are no spices and condiments so no tastes added. No wonder you find it tastes bland.
Rippli, Schinkli, etc are commonly served with sauerkraut and boiled potatoes. With proper sizing it can be an easy one-pot meal. There are many variations, adding a chunk of bacon is common. Here’s my current favorite, serve with unfiltered fermented apple cider or apple wine (but make sure beforehand that your bowels have no problem with the cider):
300g bacon sticks, fried crispy, to garnish the sauerkraut. Keep the rendered fat.
1 large onion, diced
1 kg sauerkraut, raw
2 sweet apples, peeled, de-cored, in large chunks or halved
Ginger, 1-2 cm
10-15 juniper berries
1 dl white wine or apple wine
1 dl apple juice or apple wine
800 g Rippli, ham from the ribs (or Rollschinken etc, doesn’t really matter which)
Salt and pepper to taste
800 g potatoes, waxy.
Sauté the onion in some of the bacon oil until translucent. Add the rest except potatoes and meat, mix well and put the Rippli on top of the sauerkraut bed. Salt and pepper to taste, but careful with the salt, I rarely add any. Put the lid on and simmer for 30( *) minutes. Add the potatoes and cook for a further 30( *) minutes.
Make sure there’s always enough liquid so it doesn’t burn. If I leave out the apple I replace the ginger with a few laurel leaves.
( *) the times depend on the sizes of the meat and potatoes, adjust so they’re done cooking at the same time. I find that peeled potatoes can develop a bit of a dry-ish outside, me no like so mine are unpeeled, which is why I cut the peel before cooking (cut an aequator).
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Rippli, although more expensive, tastes better, seems to have less salt then the generic Rollschinken.
Nice to see a recipe on this thread!
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Well I certainly know how to use search engines, but I don’t use that one. I come to SFUK for some local knowledge thinking some members can actually help me.
But then again, you don’t really seem to value actual help.
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Which they did on this thread. Including me.
You asked whether you cooked it correctly. I replied yes.
You asked whether it should be bland. I replied yes, and gave you context.
You asked whether it should be chewy. I mentioned another cured meat which although more expensive, is better.
You mentioned you were looking for something new. I explained how I do it (and I cook something new every week by that method).
And @Roxi came up with a whole recipe to try.
And we no thanks from you on the thread - some manners from you wouldn’t be amiss.
(Do I really need to point that out?)
If you followed the instructions then that was it, this is how it’s supposed to taste. We also bought this stuff one time and I thought it was too salty, I don’t usually add that much salt into our food. My OH liked it more. It wasn’t that bad though, especially with mashed potatoes and other vegs around.
But we never bought this jambon again, it was more like “let’s try this stuff too and see what’s all about”.
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Chicken burger for those hungover Sundays.
boneless and skinless chicken thighs sous vide @ 75c for 2 hours, then chill in the fridge. Fried with panko crumbs (yes, they absolutely make a difference) which were seasoned with salt, pepper, some dried herbs and some pimenton picante.
Sourdough pretzel buns with food grade lye and allioli.
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Getting ready for the hungry skiers coming tomorrow; bright and sunny days with sufficient new snow. Stem ginger-lime ice cream, made with one of Curley’s never-ending tins of condensed milk and local heavy cream. Contains fresh ginger and lime zest, too. I finally made pomanders like the ones I used to make as a child, hung with brown velvet ribbons.
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yeah, that is how they are I’m afraid. And I suspected when ever they oversalted them, they put them “in Aktion” but now I read they are always too salty. And if even I consider something too salty that means something!
The only reason I could consider ever buying such a thing again is if I planned to spice it up and wrap it in bread dough before shuffing it in the oven. After all this time you have no left-overs but slicing those up thinly might have been good in a sandwich with lots of other ingredients.
Don’t let it bring you down, try the next new thing. Maybe something you can influence a bit more as in spices etc.
curley’s never-ending tins of condensed milk? What does that mean?
The ice-cream sounds nice. I mucked up the pumpkin-flan a few weeks ago (by leaving it in the oven too long, it turned out like the pie-filling actually) and just couldn’t face dealing with condensed milk anymore (after I had finally been able to buy it having to go to a monster-Migros for that) so now I got two tins in store. Making ice-cream with them might be an idea…
@curley, I thought it was you on EF who used half a tin, then to use that up, baked something that used one tin, so you were left with another half-tin?
that is very possible. I don’t remember it but it sounds like me. 
I’ve learnt though: The last left-overs of a tin I used in the chai.
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The ice cream is delicious…any flavour can work. I use fruit/juice, zest, and cream. Also works with fresh fruit, lavender, ginger, chocolate, you name it. It makes a very scoop-able soft ice cream that is sooo easy! I churn it, but you don’t need to–works to just freeze it as is.
The last of the indulgent holiday foods…first, Port wine aspic duck liver paté with baguette toast. A starter of avocado lightened with yogurt or light sour cream and lots of fresh lime, dill, and chives, topped with a Scottish smoked salmon rose and baie rose (pink peppercorn). After that, a rich lobster-shrimp “cappuccino,” with a fluff of Pernod milk dusted with chipotle on top. The bisque is made with the lobster carcass and shrimp heads and shells, Calvados, fennel, and shallot, simmered for 30 minutes. A little rice thickens it nicely. Everything is then strained out and the prawn and lobster flesh added, to cook very briefly. Happy New Year!
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