Operation Hamformation



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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26 thoughts on “Operation Hamformation

  1. Neilo

    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.

  2. Neilo

    This is why the Caliphate will find no purchase in Europe; from Sheepshead Bay to the Urals, we loves our pigmeat!

    1. meadowlark

      I’ll have some baked ham, wrapped in rashers, stuffed with pork belly and basted in pig juices, served with a salted cracking hat.

  3. PhilJo

    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

    1. Rois

      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.

  4. Neilo

    Crushed digestives, eh? *Rubs chin thoughtfully, contemplates then dismisses phoning cardiologist* I’m in!

  5. Pip

    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.

  6. Niallo

    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.

    1. Nigel

      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?

      1. Niallo

        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 ;)

        1. Nigel

          No, I get you now – for some reason I thought steep meant ‘cook at a low heat,’ which would make boiling a bit redundant.

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