The Accidental Smallholder Forum
Food & crafts => Recipes => Topic started by: WinslowPorker on April 13, 2010, 04:30:10 pm
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Just a thought most of you know by now i have quite an appetite :yum: :yum: so quick question has anyone made a gammon from their pig? i assume you use the boned rolled leg and is it the same process as doing a bacon from the belly? is it something you do yourself or does the butcher do it for you? :pig: :yum: :pig:
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The ham is made from the hind leg of a pig which is removed from the carcass and cured in salt and other spices dependant on the cure you are doing and after 3 weeks or so the salt is brushed off and the ham hung up to dry.The dried ham will keep for well over a year.Gammon again is prepared from hind leg of a pig but it is placed in the brine with the whole side of pig and removed after the brining It has a much milder taste than air dried ham and of course wont keep very long at all.A poor comparison can be made by buying a 1/4lb of Roast Ham cut before you off the bone.Then buy a 1/4 of boiled gammon,Then tell me the difference.That is the way it is done W.P.It is posted in "Killing the pig 60yrs ago and other things to do with dead pig in what to do with the rest of the pig Have a look and be adventurous tell us what you do and what you think. :D :farmer:
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:pig:
i got my 2 done in sept. got them butchered and then sent them to be cured at another butcher cost £8 for 6 bits
saved me having to do it, and was great xmas presents
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Not thought of Chrissie Prezies but sounds a good idea
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:pig: :chook:
Well maybe i@m miserable but everyone I know has almost all they could want.
A nice bit meat or some homemade preserves chutneys useful
no time for presents that you can not do something useful with
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I agree Wizard,
have a go winslowporker, its great fun!!
we followed HFW instructions about preserving/curing our joints. We have learned alot since butchering our own pigs last year and had our disastors along with successes-
experience has taught us
1. the music in between the sections of a 'pig in a day' dvd is really, really annoying!!! and we will never watch the butchery sections again becasue of it (well until next year when we've forgotton where to cut!)
2. it isn't always as straight forward as he makes it look eg tieing sausages, joints togther, boning out!
3. recipes can be fiddled with to make them to your own tastes
4. its not worth using fancy cures because we have a favourite way of cooking our hams in cider and brown sugar (delia recipe) so fancy beer cures etc are lost when we soak the ham before cooking.
5. 3 pigs arn't enough for a family of 5 for pork for a year
6. def less joints and more sausages next time!!!
our dry cured ham is still in the rafter of the workshop- been there since nov and looking mighty fine. will let you know how it tastes when we bring it down next month.
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Hello Spitfire You are so right.We of course grew a different pig to you no doubt.We grew to some25/30 score because we wanted fat on the meat where as now a days the bacon pig is grown to have as little fat as possible.We once grew a runt on and when he got to 200lbs we had it killed.We didn't Chine it we cut it down the middle and removed the hind legs and made them into hams.Now you know this statement isn't true but to all intents and purposes it is, we made the rest of the meat into Lincolnshire Sausages.Of course we made Haslet and Fry's etc; so it wasn't all sausage.Have you read my story about keeping and killing a pig 60yrs ago and what was done with it after you have killed it? It depicts the old method used in Lincolnshire and Nottinghamshire for generations past.This modern method wasn't really used until the 1950's I remember we went to the Royal Show it must have been 1955 and the new pig,so exciting No more Large Whites this new pig from Denmark would oust all the other breeds and rule supreme it was called a LANDRACE I've not seen it mentioned for years but the big commercial breeders developed it to what we have today.In the main,shop bought tasteless pink stuff to me and mine.Tell you what go in Tesco and buy a 1/4lb of their best crumbed ham also buy a 1/4 of roast ham carved off the bone while you wait,Then taste the difference.I'll tell you now the off the bone is a very poor replica of the real thing I have said Tesco because that is a big supermarket that offers varieties of ham.There is of course many.You will no doubt seen adverts for York Ham,Best Wiltshire Ham oh ever so many.I don't care what anyone says The commercial grower/producer cannot get the excellent flavour you can get at home with your two(always keep at least two) fed on everything they will eat and let out out in the pigpen and field You watch them eat acorns if you have a oak tree in the field.SSHHH no doubt it contraveins the EU directive but if they don't see it don't tell 'em :o 8) ??? :D ;D :farmer:
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Dont know if this will help but ..... my recipe for gammon
1 boned out leg tied to keep its shape.
Enough water to cover the leg when its in the container
140 g. salt
to each litre of water
60 g. sugar
few juniper berries
few cloves
20 or so whole peppercorns
chill the leg. Boil water, salt sugar and spices together until salt and sugar dissolved. Pour into a food quality plastic container. Chill. When its not more than 4 deg. C add leg. Leave in fridge for 2-3 weeks depending on size. A really big one needs a full 3 weeks. Turn daily. Brine must never rise above 4 deg. C.
Soak ham for half a day in clean water.
Leave in fridge for a couple of days.
Boil for 20 minutes per kilo of meat
Allow to cool. Remove skin. Cut shallow diamond shapes into fat
In a pot combine honey and dry mustard. Coat . Add breadcrumbs if required. Roast in a hot oven until honey bubbling or breadcrumbs browned (20 minutes aprox).
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Yummm...I'm going to try that Hilarysmum, sounds lovely. :)
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Ouor friends come up at the weekend and said about cooking your gammon in Coca-Cola!!! apparently its awesome, going to go and get a small joint from butcher this weekend and give it a go, will post back the experience.................... if my teeth havent dropped out that is!!
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There is also a dish in Thai cooking that involves coc cola.
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Hi James, never ever thought of it before but i suppose it has merit, all i want to know is who thinks these ideas up!!! perhaps someone like Heston Blumethal maybe, he has quite exciteable taste buds!
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I think Nigella Lawson has a ham cooked in coca cola recipe.
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mmmmmmmmmmmm Nigella Lawson just her, not the recipes!!!!!!!! :o
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Hands off WP You can make do wi Zeta :D :wave: :farmer:
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Wiz looks like we have similar interests.................................... namely Nigella Lawson!!!! not sure about Domestic Goddess, just Goddess. :o
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I know its not recipe page but I copied Nigella's recipe from the recording I made W.P. Here it is and its a total different to any other I have made its nice.
Coca-cola cooked ham.2kgs gammon - 1 onion peeled and cut in half - a 2ltr;bottle of Coca-cola.For the Glaze you need Cloves-1 heaped Tbl/spn;Black Treacle - 2 T/spn: Mustard powder - 2 of Demera Sugar - Put the Gammon in a pan and cover with the Coke add the onion and bring to the boil Turn to a simmer and cook for 21/4-21/2 hrs If you get the gammon straight out the fridge you will need to simmer an additional 15 mins.Toward the end of the simmer preheat the oven to gas 9 Line a dripping tin with foil and place the gammon in the tin.Now carefully remove the skin and discard With a very sharp knife cut diamond shaped cuts in the fat and then at each point insert a clove.Cover the outside with the black treacle taking care not to knock the cloves out.Mix the sugar with the mustard and pat it all over the treacle.Cook in the hot oven for 10 minutes until the glaze is all bubbly.Remove from the oven and place on the carving board and allow to stand a few minutes.Enjoy
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hey chaps- I thought we were discussing hams....of the piggy variety!
I'll look up your docu about pigs in the 60's wizard. I'm sure there are lots of hints and tips to problems that we found the long way round last year that we can try this time round. our pigs had 3'' of back fat- despite being free range and trying not to overfeed!
We kept tamworth crosses last year and have tamworth and mangalitza crosses this year
and the taste of the meat seems such a shame to alter it with brining etc.
we found the coca cola recipe is ok but very sweet.
I do prefer boiling in dry cider then cover in mustard and brown sugar and baking- favourite recipe that we hate to deviate from (always minus the cloves).
cheers
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Oh dear WP Looks like we have another one ::) :farmer:
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I do Nigella's coca-cola ham every christmas - if I didn't there would be mutiny!! Looking forward to doing it with our own pigs this year (when they arrive!!)
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i would love Nigella at Christmas every year................................................... :o
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so spitfire have you looked?
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Just been to see the butcher as pigs will be ready at end of month, he is doing me a dry cure streaky bacon and also a couple of gammons, plus he thinks about 20lb sausages from the trimmings per pig!!!!
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Bon appetit :D
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wow wizard- just had time to figure out how to find your article- ever thought about writing a book?
I could see the pig clearly
I'm going to print it off to show the other chaps-
cheers
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Thank you spitfire Please do If I knew how to make a pictures I would make a drawing of the treacle poles with the pig hung ready to cut up and all the bits I talked about.If you have not read it look in recipes and "Now you have killed the pig what to do with it :D :farmer: :wave:
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i always cook my christmas ham in coke - fabby
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Hi Egglady think i am going to buy a gammon from the butcher and have go this weekend. do you just pour the coke over the gammon and cook as normal? do you just use pure coke (not the white powdery variety) as well?
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Nigella's Coca-Cola Ham recipe:
2kg mild cure gammon
2 litres Coca Cola (minus 2 tablespoons) - Full Fat - no diet rubbish please!
1 onion, peeled & cut in half
100g fresh breadcrumbs (made from approx 4-5 pieces of bread)
100g dark muscovado sugar
2 tablespoons dijon mustard
2 tablespoons Coca Cola
Put gammon in a pan, skin side down, add onion & pour over the coke.
Bring to the boil, reduce to a good simmer, put the lid on, but not tightly and cook for just under 2 and a half hours.
Meanwhile preheat oven to gas mark 7 / 210C
When the ham has had it's time (Yes - it's now a ham as it's cooked!), take it out of the pan, reserve the liquid (optional) and let it cool for ease of handling.
Remove skin leaving a thin layer of fat. Mix breadcrumbs, sugar and mustard to a thick stiff paste using the 2 tablespoons of coke. Slap the mustardy crust on the ham and put it crust-side up on a roasting tray and cook in the oven for 10-15 minutes. If you have let it cool completely, then cook it for 30-40 mins from room temperature in a gas mark 4 / 180c oven.
If you've reserved the cooking liquid, you can make 'South Beach Black Bean Soup'. Add 500g black beans to the liquid, plus 250ml of water & the juice and zest of a lime. Cook and then puree, add more lime or balsamic vinegar and a handful of fresh chopped coriander.
Enjoy!!