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Thursday, January 15, 2009


Playing post Christmas catch up, a little pestering has brought me to finally post the recipe for the “ham” portion of the Sample Christmas Dinner post.

This version of ham is an Irish tradition. The ham in question is cured in salt brine before being cooked and served for the Christmas table. In Australia this is known as “pickled pork”…you don’t want to know the effort it took to unearth this fact :)

Once one has procured a ham or piece of pickled pork the method of preparation is as follows:

Soak the ham in water overnight. This is to help remove excess salt.

The next day drain the ham, place it in a pot with fresh water and bring to the boil. Discard the water, cover in fresh water and again bring to the boil. Discard the water cover with fresh water and add the following:

2 Carrots (chopped)
1 Onion (quartered)
2 Celery stalks (chopped)
2 Bay leaves
6 Black Peppercorns (whole)

Bring to the boil again and simmer the ham for 25 mins per 1lb/550g. Remove the ham from the water and allow to drain/rest. The ham is cooked at this stage and can be served as is.

Some prefer to remove the rind, score the fat, cover in sugar and breadcrumbs, stud with cloves and brown in the oven. I don’t, hence this is all you’ll get :)


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Scribe's Notes

This pitstop is where incoherent ramblings seem to have meaning, where things or events are thought of and assessed, where great things are documented and perhaps any not-so-good happenings are written down in attempt to be forgotten!

So from the diversely abstract to the intensely specific, it's off to making tracks, and it is here where it stops for a thought or two.

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