antdad said:You gotta shoot it yourself of course...
Good advice. I tunnel-boned one of them (can't resist a challenge, and I made stock out of the bone), and that's the favourite for decent air-dried ham. The other one I'm going to leave the bone in, but after curing I'll give it a molasses bath for two weeks before hanging as per a recipe in HFW's The River Cottage Cookbook.antdad said:You might find de-boning the hams preferable or at least one of them, less chance of going off. That's happened to me before.
hunnymonster said:Mikael said:Well, we had a lot :lol: everyone here (who celebrates christmas) eats smorgasboard.
Big ass ham is the most common rule (we had a 5 kilo ham this year). We also had: meatballs, pickled herring (5 kinds), spareribs, big paté, small frying sausage, different kinds of chease (Blue Stilton and wiskey cheddar this year), herring sallad (don´t ask), salmon cured in salt and sugar, potato and several different deserts and after that the chocolate and then cake ... :shock: I was so full up :lol:
No Surströmming? I'm disappointed :lol:
cheese_dave said:Good advice. I tunnel-boned one of them (can't resist a challenge, and I made stock out of the bone), and that's the favourite for decent air-dried ham. The other one I'm going to leave the bone in, but after curing I'll give it a molasses bath for two weeks before hanging as per a recipe in HFW's The River Cottage Cookbook.antdad said:You might find de-boning the hams preferable or at least one of them, less chance of going off. That's happened to me before.
My proper tools were a YouTube video, persistance, enthusiasm and a very sharp Global boning knife. I took the thigh and hock bones out, took about half an hour, and a nice enough tunnel through the meat, which I salted thoroughly. There was more meat left on the bone than a master butcher might leave, but hey, this was my first time.antdad said:You need a proper tool for tunnel boning don't you?
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