Ham

[claude]

Hi all, i am a novice and i am looking for a fool proof recipe for a boiled ham it will be off the bone as i don't have th equipment to inject.
so any info in plain English would be much appreciated.

[saucisson]

Start here, and come back if you need more help

http://forum.sausagemaking.org/viewtopic.php?t=2594


Dave

[claude]

confused befor i start, i have bought francos wiltshire hame cure, on the packet it says mix at 100 grams but i read on the site its recomended to mix at 125 grams?
can some one tell me how long per kg do you normally leave the meat in the cure.

[saucisson]

Are you perhaps thinking of this post of mine?:

The official word from Franco's site is to use 125g of mix for every litre of water and that joints up to 5kg need 7 - 10 days and over that weight they need 2 -3 weeks.

I would follow what is printed on the packet in case the formulation has changed since that was posted, which was a while back. The advise on timings should still be good. An alternative measure is 11 days per inch at the thickest part, which may be of more relevance if your joint is boned and opened out.

Dave

[claude]

Thank you, and i will let you know how it turns out.

[claude]

For a boiled ham would you take the skin off befor curing.?

[jpj]

no -conv-

[claude]

Well got the ham out yesterday and soaked in cold water for 18 hours changing it sevral times, i cooked the ham this morning and now the digs are haveing a good tea it was yuk, when i took it out of the wiltshire brine it looked ok not slimmy smelt ok to, but the taste was very well its hard to discribe but bitter,clovey where did i go wrong any suggestions.

[Fallow Buck]

Claude,

I did the Wiltshire cure too and to be honest I'm not a big fan. The old english is far more to my liking.

My wife ate it OK but it just wasn't my cup of tea which is a shame really.

Rgds,

FB