Author Topic: Summer 2012 air dried ham (Read 7022 times)

Sudanpan · « **on:** January 28, 2014, 06:04:49 pm »

Finally got round to retrieving the ham from the barn eaves that has been there since July 2012. To be honest I wasn't feeling that positive about the potential results as the weather has been sooooo moist for what seems like an eternity that the ham was liberally covered in nasty gunk and mould. Also, the ham is bone-in and I had a major struggle with the last one so wasn't looking forward to the fight.

This time once I got the ham out of the eaves I scrubbed it quite vigorously with a saline solution to get the worst of the mould off. Then managed to estimate the correct place for the hock joint, sliced through with a knife and then disarticulated the joint which worked really well. I then worked on removing the leg and thigh bone from the bulk of the ham - first by cutting lengthways, then working my way round the bones. It worked really well and was MUCH less hassle than last year

The meat is FANTASTIC

shygirl · « **Reply #1 on:** January 28, 2014, 06:10:36 pm »

what a result.

darkbrowneggs · « **Reply #2 on:** January 28, 2014, 06:19:50 pm »

brilliant result especially considering the weather

Clarebelle · « **Reply #3 on:** January 29, 2014, 07:00:40 am »

that looks lovely! do you cut the outer layer off the remove the remaining mold?

ZacB · « **Reply #4 on:** January 29, 2014, 07:27:21 am »

Looks great. What next? Invite all forum members along for a tasting? Do you cut and vac pac or keep chunks in fridge slicing as required

Dan · « **Reply #5 on:** January 29, 2014, 08:29:00 am »

That looks fab, I agree with ZacB that a group tasting would be a good idea.

Sudanpan · « **Reply #6 on:** January 30, 2014, 08:50:44 pm »

At the moment the lumps are wrapped greaseproof paper, with a loose covering of cling film and in the fridge.
OH and I have been discussing what the best way is to deal with it. Last year we sliced up all the meat with the slicer (very thin) and layered the slices in tupperware boxes between greaseproof paper then in the fridge. The downside of that is then you are faced with LOADS of ham which you feel honour bound to eat at practically every meal, which is great to start with but does rather lose its appeal

Then it is rather a waster because you end up eating it just because it is there and you are worried it will go off/dry out.
This year i'd like to experiment with a couple of different ways - slice some up and then freeze portions of it, and then leave some as chunks and wrap tightly in cling film and leave in fridge.

I'd be happier if we had a vac-pac thingy but hey ho!

Group tasting..... come on down!

cloddopper · « **Reply #7 on:** January 30, 2014, 10:29:59 pm »

If you have Dick Sawbridges book Made at home smoking & curing
ISBN 978-1-84533-657-8

Dick uses cider vinegar to scrub up and kill off the " crud"

He also uses a home made cradle to present /display /hold the leg ( Mum & Dad used to have such a stand 60 years ago )

In his book he says take the first slice with fat on , put it to one side .

Slice what you need and then pin the first slice back in place with cocktail sticks having first rubbed the " wound with pig fat to seal it , then store in in a cool clean room..

Did you keep records as to the initial weight and the final air dried weight if so would you care to share the info to the thread please ?

Anke · « **Reply #8 on:** February 02, 2014, 10:27:10 pm »

So this ham has been hanging for a year and a half? Bone in? I am impressed!

(But I could never be patient enough for that... But I still have one goats cheddar from Dec 2012!)

Olly398 · « **Reply #9 on:** February 03, 2014, 10:22:27 am »

Cracking result, hats off to you.

Sudanpan · « **Reply #10 on:** February 03, 2014, 01:16:13 pm »

Quote from: cloddopper on January 30, 2014, 10:29:59 pm

Did you keep records as to the initial weight and the final air dried weight if so would you care to share the info to the thread please ?

From memory the first lot of hams we did weighed around 18lbs beforehand, and came out at about 13lbs. We got maybe 6lbs of edible meat from that after losing the skin and rockhard parts.

cloddopper · « **Reply #11 on:** February 24, 2014, 06:57:36 am »

Thanks

cloddopper · « **Reply #12 on:** March 18, 2014, 07:56:05 pm »

I've been doing a bit more research wrt curing a lump of pork leg with the bone still in it.

Several places researched mention using a brine syringe to inject brine close to the bone to prevent it going off before the full air dry & cure is complete.

I've found some on eBay .. do any of you have any other sources or ideas for them that don't cost an arm and a leg ??

Geraint · « **Reply #13 on:** June 25, 2014, 03:36:11 pm »

Instead of a brine syringe could you use a large volume medical syringe with wide-bore needle?
Hoping to try our Parma-style ham soon, its been hanging since October and probably could do with being sampled!