Tag overview for: 'ham'

Entries on this site with 'ham'

• It's Not a Sin to Bin!
  It's Not a Sin to Bin! Or, so says the 'signature' of one of my friends on the sausagemaking.org forum . Oh boy! Was that relevant this weekend. Firstly, some ham pieces I
• Keeping it Local
  Many of you will know that my blog started life as a directory of local food producers in my home county, Leicestershire. Although I no longer maintain the directory, I'm
• Black Ham VI - The Recipe and Calculator
  The final part the story of the Black Ham, the previous post is here: Black Ham - Part V - Cooking and the Finished Ham For anyone wanting to make a similar Black Ham, thi
• Black Ham V - Cooking and the Finished Ham
  Continuing the story of the Black Ham, the previous post is here: Black Ham - Part IV - Smoking I cooked the ham on Friday, 10 days after it came out of the cure. I did it
• Black Ham - Part IV - Smoking
  Continuing the story of the Black Ham, the previous post is here: Black Ham - Part III - Washing and Drying The Black Ham's now been smoked. I was going to smoke it for 72
• Black Ham - Part III - Washing and Drying
  Continuing the story of the Black Ham, the previous post is here: Black Ham - Part II - Calculating the Cure The ham has now been in the brine for 10 days per kilogram of
• Black Ham - Part II - Calculating the Cure
  Continuing the story of how a cure is formulated, the first half is here: Black Ham - Part I - Getting the Information In the first part, I've done a little digging to fin
• Black Ham - Part I - Getting the Information
  I've been asked a few times how I devise a recipe for a cure, so I thought I'd try to get some of the thought processes down in writing. This one's just for other curing a
• Pauline's Ham
  I hope you all had a great Christmas and got all the pressies that you asked for. We had a superb turkey from Clump Farm, a farm that's only about half a mile from here. T
• The Half Pig - Cured
  No, not 'cured' as in running around again! But, what I've done with the half-pig I got a couple of weeks ago. Well sad to say, the 4kg of Everyday Sausage I made from the
• Pigs and Pancetta
  Many local farm suppliers are only too happy to sell you half a pig, usually rare breed; Gloucester Old Spot and the like. They generally weigh around 55-60lbs for the who
• Ham, Kitchens and Gadgets
  The 'everyday ham' put to cure on the 9th is ready. Like the idiot I am, I forgot to take a photo. It has been washed in cold water and put in the oven in a stockpot of wa

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