Sunday, 14 December 2008


I'm just in the process of curing our own ham for Christmas dinner. It's a 4 kilo (probably much bigger than we need) half leg of pork tunnel boned from our butcher. We have it steeping in a salt solution containing crushed, dried juniper berries, cloves, bay leaves and peppercorns. It must soak for around 3 -4 days per kilo, so you still have time to do a small piece now.
When it's finished soaking in brine we have to soak it in fresh water for 24 hours then boil it. We are then going to roast it with muscovado sugar and Guinness afterwards - we'll let you know how it turns out after Christmas!
For the recipe and much more all the year round frugality, visit
Happy Frugal Year!

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