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
• 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
• Pancetta Part 3 - ready to use
  When we left the pancetta last time I was having problems with the humidity. It was my hygrometer that was at fault and a new one has solved the problem! I got it off ebay
• Pancetta - Part 2
  The Pancetta I started on the 13th November was left to cure a week longer than I had planned as I was curing other things like ham in the fridge that I use. The temperatu
• 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
• Everyday Ham - Part II
  As promised, a photo of some of the ham, started on the 9th September, now it has been cooked. It took about 6 hours to cook at 80°C. Pauline says it's the nicest tasting
• 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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