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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 9:18 pm    Post subject:  Reply with quote

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


Precisely.  The skin would be a little chewy if left on but, everyone's taste is different.
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Lloyd



Joined: 29 Mar 2007
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Location: bs36

PostPosted: Sat Dec 22, 2007 9:19 pm    Post subject: Reply with quote

But I thought you did that before?
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MrsWW
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PostPosted: Sat Dec 22, 2007 9:28 pm    Post subject: Reply with quote

Did what before?
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Lloyd



Joined: 29 Mar 2007
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Location: bs36

PostPosted: Sat Dec 22, 2007 9:30 pm    Post subject: Reply with quote

you said you were going to cut the skin off a while back....
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MrsWW
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PostPosted: Sat Dec 22, 2007 9:32 pm    Post subject: Reply with quote

Yep, I roasted it in a low oven in a foil parcel with skin on for about 7 hours.  Then when you get to the glazing stage - skin is taken off (leaving a good layer of fat behind), the fat is scored (usually into diamonds) and cloved, mustarded and sugared and then back in the oven at a higher heat just to glaze.

Hope this makes sense.

Some people boil their ham to cook it and then do the glazing stage in the oven.
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Lloyd



Joined: 29 Mar 2007
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Location: bs36

PostPosted: Sat Dec 22, 2007 10:00 pm    Post subject: Reply with quote

Perfect sense, Wubbles. Thanks. i felt inwardly a bit silly having managed to brine cure and smoke a ham but not knowing how to cook it.......shall refer back to this as we do it.....
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MrsWW
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PostPosted: Sat Dec 22, 2007 10:03 pm    Post subject: Reply with quote

No probs at all Lloydy, glad I could help.

I wouldn't have the first idea about brining and smoking so you're way ahead of me there.

BTW - Any news on smoked items for sale?  Could you PM me with any info?  Cheers  
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headmistress



Joined: 12 Nov 2007
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PostPosted: Sat Dec 22, 2007 10:38 pm    Post subject: Reply with quote

Fantastic ham, where did you buy the joint. :notworthy:  :notworthy:  :notworthy:  :notworthy:
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MrsWW
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PostPosted: Sat Dec 22, 2007 10:43 pm    Post subject: Reply with quote

At my local farmshop.  
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Ratman



Joined: 10 Feb 2007
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Location: somewhere under a flightline

PostPosted: Sun Dec 23, 2007 9:58 am    Post subject: Reply with quote

In some countries they hang them in trees to mature !
I presume that is what they would call an








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kaz
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Joined: 09 Feb 2007
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Location: North Wales

PostPosted: Sun Dec 23, 2007 11:06 am    Post subject: Reply with quote

Groan......

Last edited by kaz on Wed Dec 23, 2009 3:55 pm; edited 1 time in total
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MrsWW
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PostPosted: Sun Dec 23, 2007 12:41 pm    Post subject: Reply with quote

 :q37:
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gerryindevon



Joined: 30 Jan 2010
Posts: 380


Location: Zeal Monachorum, Devon

PostPosted: Tue Feb 09, 2010 8:59 am    Post subject: Reply with quote

MrsWW wrote:
No skin for us - dog and garden birds get it.

MrsWW, if you make raised game or pork pies the skin boiled up will set to a jellied stock, same as using pigs' trotters. Dogs and birds can have it afterwards.
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bodger



Joined: 10 Feb 2007
Posts: 32908


Location: Ever so slightly around the bend.

PostPosted: Tue Feb 09, 2010 9:50 am    Post subject: Reply with quote

Gerry I've always wanted to have a go at making a real pork pie and never gotten around to it. Its definately on my to do list.

Thanks for bringing this blast from the past back up to the top. We sometimes forget what really good posts we have lurking in the cellar.
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gerryindevon



Joined: 30 Jan 2010
Posts: 380


Location: Zeal Monachorum, Devon

PostPosted: Tue Feb 09, 2010 9:56 am    Post subject: Reply with quote

bodger wrote:
I've always wanted to have a go at making a real pork pie and never gotten around to it. Its definately on my to do list.

Bodger, forget the standard method of keeping the hot water pastry hot. Hugh F-W chills his and it works a treat. I can post the recipe from his book, if you wish.

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