Wednesday, 24 December 2008


Well, for those of you who may be interested in my salty ham-soaking, curing saga - it's all done! Check out the picture! Washed (and no it didn't smell off!), soaked in fresh water, boiled, then roasted in muscovado sugar and Guinness - yes, may seem strange, but mmmmm! - don't knock it 'till you've tried it! We have yet to slice and eat it - but we have cut off a small slice "to taste" - well, somebody had to check it was edible! It tastes like ham, is very, very good, but does not have that bright pinky red colour that ham or bacon has when it's pumped full of "curing chemicals"! So, we may just be trying this out again. I would sooner do it my way (or rather Hugh Fearnley-Whittingstall's) than eat more of those dreaded chemicals! Incidentally, half our cured pork joint has been frozen for later!

Don't forget that now the festive season is nearly over, you can keep up with my frugal activities all year round at Happy Frugal Year! or sign up to my regular newsletter (starting in the new year) in the blue box down on the left.

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