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Xmas Ham 2007
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bodger



Joined: 10 Feb 2007
Posts: 32873


Location: Ever so slightly around the bend.

PostPosted: Tue Feb 09, 2010 10:00 am    Post subject:  Reply with quote

Cunningly alter it a little, so as not to infringe copyright, or even better do step by step pictures the next time you make some. That would be a really good post for the forum.
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gerryindevon



Joined: 30 Jan 2010
Posts: 380


Location: Zeal Monachorum, Devon

PostPosted: Tue Feb 09, 2010 10:08 am    Post subject: Reply with quote

bodger wrote:
Cunningly alter it a little, so as not to infringe copyright, or even better do step by step pictures the next time you make some. That would be a really good post for the forum.

bodger, I was going to alter. BTW Metfield Bakery uses the same method but, unlike H, uses no eggs. I'll post it later as have to go out now and the recipe needs to be changed and drastically shortened. I'm no typist!
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gerryindevon



Joined: 30 Jan 2010
Posts: 380


Location: Zeal Monachorum, Devon

PostPosted: Tue Feb 09, 2010 11:56 am    Post subject: Reply with quote

[quote="gerryindevon"]
bodger wrote:
Cunningly alter it a little, so as not to infringe copyright, or even better do step by step pictures the next time you make some. That would be a really good post for the forum.

"Hot" Water Pastry for raised pies.
8oz (225g) lard.
8fluid oz (225ml) water.
1╝lb flour, an equal mix of strong and plain.
2 beaten eggs.
1-2 tsp salt.
1) Flour and salt in bowl, stir in eggs.
2) Melt lard in the water gently.
3) Add lard/water mix to bowl, knead lightly but thoroughly. Add more water or flour if necessary.
4) Wrap well and chill in fridge until you roll it out.
Quantity fits about an 8" (20cm) spring-form tin, with leftovers for decorations.
Bodger, I'll be making one later this week and will try to take pics.
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kaz
Site Admin


Joined: 09 Feb 2007
Posts: 13484


Location: North Wales

PostPosted: Sat Jun 17, 2017 10:54 pm    Post subject: Reply with quote

I used this recipe again to cook pork joints for a joint stag/hen do for our son Martin and his fiancee Ola.

The whole family and friends have had a wonderful weekend on the beach with kayaks and sandcastles and tonight we had the slow roasted pork joints - we did some with a  mustard glaze and some with  a honey glaze and they went down a storm.

Thanks to MrsWW (who is no longer with us   )

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