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Ive got two pieces of loin almost cured. I was thinking of cooking one as a ham. Anyone done this before?

Jim

yes, treat it like gammon

...or even as a joint.

Phil

As it happens, this summer my brother suggested I do some roast bacon for a family party, so I rushed out, and bought about 5 lbs of boneless skin on loin of pork from our local pork farmer. Cured it using Franco's smoked bacon cure, with extra smoke to make it a little closer to Hungarian smoked pork and then I spit roast it. Bloomin brilliant, though I say it myself as shouldn't. I've made a similar cut a couple of times since then.

So... roast or spit roast is wonderful. If you've ever had kassler you may find it very reminiscent.

Thanks people

Ian:
any chance I can get some smoke flavour ito it once cured

Jim