yotmon wrote:The gelatinous skin was eaten warm by myself after being removed from the cooked meat - chef's perk ! Ste.
yotmon wrote:Hi Warston, - your ham looks nice. Don't worry about not having a thermometer, all you need to do is place the ham in a pan of cold water, replace the lid and bring slowly to the boil. Once boiling, turn the heat right down so that the water hardly moves (simmering with the occasional 'blip') and leave until done. Take a wooden skewer and press into the thickest part of the meat and with experience you will be able to tell when it is fully cooked. Hope you enjoy your time in the USA.
Phil - I did use the method of half injection/half brine placed in a ziplock bag and turned regularly, I think it was 6 days curing. I boiled it gently until done and reserved the 'stock' which has set to jelly to use in pork pies. The gelatinous skin was eaten warm by myself after being removed from the cooked meat - chef's perk ! Ste.
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