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Xmas Ham 2007
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MrsWW
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Joined: 10 Feb 2007
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Location: West Sussex

PostPosted: Sat Dec 22, 2007 2:26 pm    Post subject: Xmas Ham 2007  Reply with quote

Ours is in the oven cooking as I type.  Will try to post some piccies.

Anyone else doing one?
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MrsWW
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PostPosted: Sat Dec 22, 2007 3:59 pm    Post subject: Reply with quote

[/img]

This was taken at about 9.30am today - before it went into the oven for a good few hours - it's still there now!  :reindeer:  
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storm



Joined: 10 Feb 2007
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Location: Hampshire

PostPosted: Sat Dec 22, 2007 4:07 pm    Post subject: Reply with quote

Mmmmm! I bet it'll be delicious. How are you cooking it? Plain? Honey roast?
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MrsWW
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PostPosted: Sat Dec 22, 2007 4:14 pm    Post subject: Reply with quote

Plain at the moment then it'll be studded with cloves, smeared with a good layer of English Mustard and demerara sugar stuck on top of that - glazed in a nice hot oven.
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Lloyd



Joined: 29 Mar 2007
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PostPosted: Sat Dec 22, 2007 5:51 pm    Post subject: Reply with quote

I put a 15 pound ham from my last boar (from Debbie) to brine about 3 months ago, then smoked it on Hickory for two days and it's been hanging air curing for two months in the garage. I'm planning to slow roast overnight on Christmas day with cloves, mustard, demerera etc as Wubbles is.Will have to soak it overnight in fresh running water the night before to lower salinity and rehydrate it.
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MrsWW
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PostPosted: Sat Dec 22, 2007 5:54 pm    Post subject: Reply with quote

Just taken the skin off, whacked the oven up and covered it in cloves, English Mustard and the sugar.  

Another 30 - 45 minutes and it'll be out to cool on a wire rack - promise I'll take a piccie when the steam's died down.
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Lloyd



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PostPosted: Sat Dec 22, 2007 6:09 pm    Post subject: Reply with quote

Another 20 mins Wubbles then piccies required!
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Lloyd



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PostPosted: Sat Dec 22, 2007 6:15 pm    Post subject: Reply with quote

Here's mine...still in it's stockings.......
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MrsWW
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PostPosted: Sat Dec 22, 2007 8:09 pm    Post subject: Reply with quote



Not "tidied and dressed" for the table yet.  Currently on a rack draining nicely.  Then, room in the fridge . . . . . . .? I think not!
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Ratman



Joined: 10 Feb 2007
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Location: somewhere under a flightline

PostPosted: Sat Dec 22, 2007 8:15 pm    Post subject: Reply with quote

That looks really good  
Do you eat any of the skin you have taken off ??
I love a small piece with some nice sweet picallili
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MrsWW
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PostPosted: Sat Dec 22, 2007 8:17 pm    Post subject: Reply with quote

No skin for us - dog and garden birds get it.
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storm



Joined: 10 Feb 2007
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Location: Hampshire

PostPosted: Sat Dec 22, 2007 8:21 pm    Post subject: Reply with quote

Wow - that looks superb Mrs WW.  
lloyd, I bet yours will be delicious too  :smt111
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kaz
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PostPosted: Sat Dec 22, 2007 8:42 pm    Post subject: Reply with quote

Mmmm - I shall have to have a go at that glaze icon_razz.gif

Last edited by kaz on Sat Dec 22, 2007 9:22 pm; edited 1 time in total
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Lloyd



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Location: bs36

PostPosted: Sat Dec 22, 2007 9:09 pm    Post subject: Reply with quote

I'm new to all this:    Why do you remove the skin at the end, before finishing off?
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storm



Joined: 10 Feb 2007
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Location: Hampshire

PostPosted: Sat Dec 22, 2007 9:15 pm    Post subject: Reply with quote

That is when you score it into pretty diamond shapes, put in the decorative touches (such as cloves) and glaze it.

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