I would just like to wish all of my readers a very Merry Christmas from sunny Thailand…Also to thank you for all your comments and support for my blog…It really is much appreciated…I will be away for a few days just enjoying the sunshine and a few cocktails …From me to you…
A very apt Christmas message ….xxx
As promised how to cook your ham…
When the ham is cured use your favourite recipe to cook and voila a lovely ham.
I have cooked mine all ways usually I cover with water, bring it to the boil and then drain off all the water. Add fresh water and all my spices…I add a couple of bay leaves, cinnamon stick, mustard seeds, coriander seeds, about 3/4 cloves, star anise and maybe a cardamom pod also about 2 tbsp of brown sugar…I cook for 20 mins per 500 gm of meat and then allow to cool overnight in the cooking water it is then ready to eat.
Ham with scored skin studded with cloves.
Once it has finished cooking scored the fat and studded with cloves, brushed with honey and put in the oven for 20 minutes.
My third way of making ham which I did last Christmas was to use loin of pork instead of the leg. I started it the day after Boxing day and it was lovely for New Year…
It is also much quicker to brine than a whole leg and only takes between 4-6 days depending on the size of your meat and how salty you like your ham.
I used 2 kilos of Pork Loin.
Ingredients for Rub:
- 2 tbsp salt (coarse)
- 1 tbsp Sugar.
- 1/4 tbsp Saltpeter(saltpetre)
Ingredients for Brine:
- 2 1/2 litres water
- 450 gm salt (coarse)
- 1 tbsp Sugar
- 1/4 tbsp Saltpeter.
Mix the ingredients for the rub together and rub over the pork loin. Place the ham in a large container, cover with a clean tea towel and leave in a cool place, like the fridge. Now mix the brine in a pot and cook up and cook for 10 min. Remove the pot from the heat. Remove the foam when it stops bubbling and leave to cool and save in a cold place. Day two: Pour the cold brine over the ham so it is covered. Store the ham cold. Turn the ham from time to time during the curing time. Use clean tongs and plastic gloves. Let the ham brine for 4-6 days.
Tip: The first time I used loin I left it for 4 days the second time I left it for 5 days which suited our taste… It is always wise to do a test run I think as personal tastes vary.
If I am making crackling ham I buy pork with the skin on and score the fat….when I get to the boiling stage I added water to just below the fat and then when it was cooked I covered the meat with foil leaving just the fat exposed then oiled and salted the fat put it in a high oven to crisp of the crackling…It went down a storm everyone loved it…A bit more work but crispy crackling with your ham…Awesome!
As promised Pickles with no sugar…
You’ll only need six ingredients (plus water) to make these tasty and healthy pickles.
- Red onion:
- White vinegar:
- Kosher salt: If you use fine salt, you might want to reduce the amount you use.
- Seasonings: Dried bay leaves and whole peppercorns, mustard seeds.
The history and cocktails always have a history… the cocktail Kamikaze is dark and it is assumed that, as was the Japanese Slipper cocktail, it was born after World War II, in Tokyo, in a bar of an American military base, during the occupation of Japan.
Others think that it came out in the 70s and consider it a classic disco cocktail….Cheers xxx
That’s all for now ..have a great Christmas xxx
Lastly, remember not everyone is fortunate and some people dread this time of year be aware and if you can add a little cheer please share your joy but also remember the other 364 days of the year pass your smile around and be kind…
About Carol Taylor: Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.
I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.
Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing.
Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!
Thank you once again for reading this post I hope you all have a very Merry Christmas 🙂 xx