by sausagemaker » Thu Jun 02, 2005 6:23 pm
Hi Tongs
A Yorkshire ham is made with the dry cure as you have done, you can make ham with wet cures if you wish, look for a Wiltshire recipe for more details.
As for the cooking, this is really up to you.
You can slice & Fry or grill, Bake or boil.
If it is the latter I have a method here that I have used & found to be very good from the Farmhouse Fare Book ISBN 0600335097
" Place ham in a pan & cover with water, slowly bring it to the boil & boil for 20 minutes if ham is 15 lb or under for 20 lbs 1 hour is sufficient.
Take away from the heat & cover the pan with old coats or blankets to keep the heat in. leave until the next morning & then lift out the ham.
You will have a well cooked but not over cooked ham with the minimum amount of fuel"
Hope this helps
Regards
Sausagemaker
Last edited by
sausagemaker on Fri Jun 03, 2005 4:54 pm, edited 1 time in total.
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