From raw, salted flesh to sweet divine meatiness.
Organised housewife writes:
Cut shallow scores in the flesh with a knife. Boil in the pressure-cooker for one hour and a half. Stud with cloves. Baste in a mixture of whole grain mustard, English mustard and honey. Return to the oven for 30 minutes, basting periodically.
Two days to glow in fairness.
Any excuse.
Thanks D.
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good Christ that looks tasty!
get me some batch bread and some mustard!
*Passes the Dijon to Happy Molloy* Andiamo a mangiare!
Looking good there, Hammy! I now think I’ll slather mine in black treacle and place it – low and slow – in a nice, warm place. Once that’s done, I’ll have to decide upon a method for cooking the gammon.
Add whiskey to the basting mixture. Seriously. Trust in C.
Done and done, C.
A large-sized one or smaller?
usual quantities over crimbo, glass in the recipe and the chef polishes off the rest of the bottle ;)
What about the brown sugar?
How come it tastes so good?
You son of a bitch – more spilt coffee.
Lawd have mercy! Lovely.
This is why the Caliphate will find no purchase in Europe; from Sheepshead Bay to the Urals, we loves our pigmeat!
I’ll have some baked ham, wrapped in rashers, stuffed with pork belly and basted in pig juices, served with a salted cracking hat.
Crushed digestives rather than brown sugar, it forms a crust that the fat wicks up into and crisps up it’s absolutely NOM…NOM…NOM
In. ter. est. ing.
‘Digestives, how come you taste so good?
Digestives, just like a young girl should’
Ding Ding Ding!
Did you know they’re not allowed call them Digestive biscuits in America because they’re not a digestive aid?
Small bit of trivia to use over the festive season there.
From the land that calls a scone a biscuit!
Crushed digestives, eh? *Rubs chin thoughtfully, contemplates then dismisses phoning cardiologist* I’m in!
If you’re boiling the ham, it be lovely if half way through you replace the water with coke (not diet), and then use the liquid for the gravy.
I’ll see you and raise you.
I call this “the drunken swine”
Steep over 24 hrs in calvados, cider (scrumpy) sugar, green and black pepper corns, bay leaves, cloves, and a cinammon stick.
Boil in this “liquor”
Remove, cool slightly, remove the skin.
Cut diamond patterns in the fat, stud with cloves, coat with brown sugar, and toast on all sides.
Then make a glaze from wholegrain mustard, honey, sugar and a drop of calvados.
Slather, toast again.
…call ambulance.
I give you best. Bottoms up.
Wait, steep, then boil? How long boil for? Can I use digestives and whiskey in glaze? Should I save some digestives for the ambulance crew working hard at Christmas to save victims of ham-related deliciousness?
Eh, until its cooked ?
Oh ! But DO open a window for the first half hour of boilage ! Thats pure alcyhol comming offa that hog.
Might as well throw some biccies in there for the ambulance lads, ye’ll have that much hooch on board you wont mind too much ;)
No, I get you now – for some reason I thought steep meant ‘cook at a low heat,’ which would make boiling a bit redundant.