Ham

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I cooked a ham. Looks good, innit:

Unfortunately I don’t think it’s going to taste as good as it looks, because I trusted the man who sold it to me when he said it didn’t need to be soaked before cooking, and the little bit I trimmed off to taste was VERY SALTY. Which is irritating, because it was quite an expensive chunk of meat. Ho hum.

It probably didn’t help that I steamed it instead of boiling it, but that’s how I cooked last year’s (after soaking it) and it was fine.

I also made an Italian Christmas cake thing called pangiallo, which was mildly stressful because of the not-very informative recipe and turned out to be a pleasant but completely unremarkable fruitcake of the kind I don’t like very much.

Bah humbug.

CHRISTMAS EVE HAM UPDATE:

I cut a few slices, and it’s certainly saltier than I would ideally like, but it’s not unbearably, mouth-shrivellingly salty, which I thought it might be after the little test bit I cut off. So let’s call that a partial win!

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This Post Has 2 Comments

  1. Harry

    Yup, I can do that (well, I’d have to learn how to make biscuits, but I can cut it thin and make sandwiches). And I can eat it with something a bit sweet to cut through the salt, and I can use it in small quantities in salads and thingsā€¦ it won’t go to waste. It’s irritating, all the same. But never mind.

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