walshie 2,804 Posted December 16, 2015 Report Share Posted December 16, 2015 We've just acquired half a pig all in different cuts. Unfortunately us townies would prefer all these parts to be labelled, but they are just in freezer bags. One of them looks like it could be a nice ham - or possibly even gammon. How do you tell? It's "ham shaped" with scores down the side through the fat and weighs about 5lb ish. If it's a ham it would be great to have at Christmas with cold turkey and all the pickles and stuff. Has anyone got any good recipes on how to prepare a good ham? Quote Link to post Share on other sites
paulus 26 Posted December 16, 2015 Report Share Posted December 16, 2015 We've just acquired half a pig all in different cuts. Unfortunately us townies would prefer all these parts to be labelled, but they are just in freezer bags. One of them looks like it could be a nice ham - or possibly even gammon. How do you tell? It's "ham shaped" with scores down the side through the fat and weighs about 5lb ish. If it's a ham it would be great to have at Christmas with cold turkey and all the pickles and stuff. Has anyone got any good recipes on how to prepare a good ham? smoke or boil the twat Quote Link to post Share on other sites
moxy 617 Posted December 16, 2015 Report Share Posted December 16, 2015 Remove the skin and leave about 5mm of fat layer. Boil it with veg stock and a few carrots and an onion for a good hour. (If it's salted soak it overnight in water). Once boiled drain it off and rinse off any scum. Score it with a decent knife in a crisis cross of 10-15mm squares. 5-10mm deep over the fat. Stick it in the oven and roast it until it starts to firm 20-30 mins. Remove and add your glaze. Honey. Brown sugar seasoning and spices. Work it all in well and stick it back in the oven. Basting the glaze over every 10mins or so. Until you've got a nice browning. Don't let the glaze burn!! Jobs a good un. Quote Link to post Share on other sites
walshie 2,804 Posted December 16, 2015 Author Report Share Posted December 16, 2015 Cheers moxy. Got my mouth watering now. Quote Link to post Share on other sites
moxy 617 Posted December 16, 2015 Report Share Posted December 16, 2015 Your not ready yet for smoking. That's next years project Oh and steady with the salt. Quote Link to post Share on other sites
walshie 2,804 Posted December 16, 2015 Author Report Share Posted December 16, 2015 That's a shame as i have a perfectly good ham smoker sitting in the kitchen. Doesn't everyone? Quote Link to post Share on other sites
moxy 617 Posted December 16, 2015 Report Share Posted December 16, 2015 That's a shame as i have a perfectly good ham smoker sitting in the kitchen. Doesn't everyone? I've one in the garden Quote Link to post Share on other sites
jocky 198 Posted December 16, 2015 Report Share Posted December 16, 2015 Moxy. so thats what you do with your honey then lol 1 Quote Link to post Share on other sites
moxy 617 Posted December 16, 2015 Report Share Posted December 16, 2015 Moxy. so thats what you do with your honey then lol Not much of a crop from the bees this year mate. Just enough for them to over winter. But I'm hoping that I will have plenty next year Quote Link to post Share on other sites
walshie 2,804 Posted December 16, 2015 Author Report Share Posted December 16, 2015 That's a shame as i have a perfectly good ham smoker sitting in the kitchen. Doesn't everyone? I've one in the garden You would have. You get on my nerves, you do. Quote Link to post Share on other sites
moxy 617 Posted December 16, 2015 Report Share Posted December 16, 2015 :laugh: Quote Link to post Share on other sites
Tiercel 6,986 Posted December 16, 2015 Report Share Posted December 16, 2015 Had the pig been cured prior to you getting it otherwise it's just a leg of pork? Ham or gammon is cured. TC 4 Quote Link to post Share on other sites
moxy 617 Posted December 16, 2015 Report Share Posted December 16, 2015 Had the pig been cured prior to you getting it otherwise it's just a leg of pork? Ham or gammon is cured. TC You've fooked it for him now Quote Link to post Share on other sites
PeskyWabbits 464 Posted December 16, 2015 Report Share Posted December 16, 2015 Sounds like a rolled joint. Roast it. The crackling will be fantastic. Quote Link to post Share on other sites
walshie 2,804 Posted December 17, 2015 Author Report Share Posted December 17, 2015 Had the pig been cured prior to you getting it otherwise it's just a leg of pork? Ham or gammon is cured. TC That's why I asked. Now I'm going to have to buy a ham. Bugger. Quote Link to post Share on other sites
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