I would just like to wish all of my readers a very Merry Christmas from sunny Thailand. (although there is a definite chill in the air this morning…Thank you for all your comments and support for my blog…It really is much appreciated…From me to you…x
A very apt Christmas message ….xxx
Your ham is all ready to cook…How to cook it my way…
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 ..Merry 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…
In many countries there are also new guidelines because of a mutated strain of Covid which spreads much faster please, please stay safe don’t play dare with other people’s life we all want to see and celebrate next Christmas and if it means we don’t celebrate this in the manner we always do I’ll opt for seeing in next Christmas…
Thank you for dropping in today, I hope you have enjoyed reading this post, as always I look forward to your comments… you know I love to chat!
Thanx Carol xx