The ham has been curing since October. It was first dry salted, then hung to dry, before being lightly smoked and then hung to mature in a corner of the kitchen. The surface of the ham is dry and hard and it looks ready. 
The picture shows me removing the aitch bone, which I think is the hip socket, before dividing the ham into more convenient sized pieces.
Fortunately I have access to a professional meat slicer as the ham must be cut into the thinnest of slices for best eating.
The flavour is good, but I suspect it would have improved with more hanging.
No comments:
Post a Comment