My first ham.

[SpydieNut]

please tell me what room you hang that in. i assume (oops ) you're in england. i would have thought the humidity on this island would have made such a prolonged dry cure impossible.

i sometimes make biltong , but have to use a small drying box i made, ot it doesn't dry.

i am *sooo* tempted to try that - just need reassurance that i won't end up with 5kg of mould

[mechsympathy]

It's a larder. It's a fairly stable and breezy 14 degrees with the window ajar. Apparently the first couple of months are the crucial ones (hence my comment about starting earlier).

[SpydieNut]

ah - thanks. maybe next year then

good luck with yours.

[Bill]

Tucked into it at last, and it's great

Edited by Bill on Saturday 24th October 18:30

[Shaw Tarse]

Bill said:

Tucked into it at last, and it's great

Edited by Bill on Saturday 24th October 18:30

[Pferdestarke]

I have to do this. Worth the effort without a doubt! Good show!

[johnnywgk]

Ahhh, got it now, change of forum name, don't take a lot to confuse me.

That ham looks lovely, top marks for trying it in the first place.

[escargot]

Brilliant

[Kermit power]

Would I be right in thinking about now is probably the best time to start making one of these, given the need for the low temperatures?

[Papoo]

That looks absolutely superb. I'd love to do this, but in Arizona, the whole temperature thing isn't going to work. Good effort, though!

[taldo]

Bill said:

Tucked into it at last, and it's great

Edited by Bill on Saturday 24th October 18:30

beautifull ham, well done. the curing of a leg of pork is an art. you should be very proud.

[Bill]

johnnywgk said:

Ahhh, got it now, change of forum name, don't take a lot to confuse me.

Sorry

Kermit power said:

Would I be right in thinking about now is probably the best time to start making one of these, given the need for the low temperatures?

SWMBO was less than impressed when I said it was time to start another

taldo said:

beautifull ham, well done. the curing of a leg of pork is an art. you should be very proud.

I only followed some instructions.

[dazco]

Looks wonderful, well done.

Where did you get the ham from and was it selected for it's curable properties.

Is it tender?

[Chuffer]

I was just thinking about this the other day. I thought it was about time for it to make an appearance. It looks lovely.

I'm mightily impressed. As I said before I'd love to try it out.

What are your impressions on the taste/texture. Is it as good or better than you thought? I bet the whole satisfaction of doing it yourself adds to it.

So... on to my other question... are you selling vacuum packs and do we get a discount?

[Bill]

dazco said:

Looks wonderful, well done.

Where did you get the ham from and was it selected for it's curable properties.

Is it tender?

Cheers, it's a Gloucester Old Spot (So rare breed Brissle ham) that a friend of mine had a half share of, but he split with his girfriend so I got to do it as he didn't have a freezer. It's very tender.

[Bill]

Chuffer said:

What are your impressions on the taste/texture. Is it as good or better than you thought? I bet the whole satisfaction of doing it yourself adds to it.

I suspect my judgement is clouded but it's certainly as good as anything I remember tasting before. I have, inadvertently, ordered a plate of Iberico acorn fed ham before now that turned out to cost 30 quid or so and it's not that good, but then the whole thing cost 30 quid. It's moister than pre-sliced packet ham and my brother who is over from France compared it favourably to French supermarket legs he's bought.

Basically I'm very pleased with the results, and plan to tart another soon.

Chuffer said:

So... on to my other question... are you selling vacuum packs and do we get a discount?

Nope, it's mine. All mine. (Mwa ha ha ha haaaa!)

[dazco]

Bill said:

Chuffer said:

What are your impressions on the taste/texture. Is it as good or better than you thought? I bet the whole satisfaction of doing it yourself adds to it.

I suspect my judgement is clouded but it's certainly as good as anything I remember tasting before. I have, inadvertently, ordered a plate of Iberico acorn fed ham before now that turned out to cost 30 quid or so and it's not that good, but then the whole thing cost 30 quid. It's moister than pre-sliced packet ham and my brother who is over from France compared it favourably to French supermarket legs he's bought.

Basically I'm very pleased with the results, and plan to tart another soon.

Chuffer said:

So... on to my other question... are you selling vacuum packs and do we get a discount?

Nope, it's mine. All mine. (Mwa ha ha ha haaaa!)

I bought a full ham when I lived in spain, you do get sick of it.

So give me some.

[dazco]

Bill said:

dazco said:

Looks wonderful, well done.

Where did you get the ham from and was it selected for it's curable properties.

Is it tender?

Cheers, it's a Gloucester Old Spot (So rare breed Brissle ham) that a friend of mine had a half share of, but he split with his girfriend so I got to do it as he didn't have a freezer. It's very tender.

What is the freezer for? You gave no mention of a freezer during the process.

[LordGrover]

It looks about half the size now. Bringing a taster this week Bill?

[Bill]

dazco said:

What is the freezer for? You gave no mention of a freezer during the process.

Just for storage. There's no freezing involved, although apparently freezing doesn't harm the result.