Boodarai's photos with the keyword: ham

This year we made a nitrate free ham using the Gourmet Farmer recipe of stout, molasses, salt & spices. The leg was boned by Fred so it looks smaller than last year's whole leg of ham. Yesterday we took it out of the liquid, simmered it then cold smoked it in the smokehouse for 5 hours over cherry wood chips. It's a little dry, but a lovely taste and excellent texture.

This year we made a nitrate free ham using the Gourmet Farmer recipe of stout, molasses, salt & spices. The leg was boned by Fred so it looks smaller than last year's whole leg of ham. Yesterday we took it out of the liquid, simmered it then cold smoked it in the smokehouse for 5 hours over cherry wood chips. It's a little dry, but a lovely taste and excellent texture.

This year we made a nitrate free ham using the Gourmet Farmer recipe of stout, molasses, salt & spices. The leg was boned by Fred so it looks smaller than last year's whole leg of ham. Yesterday we took it out of the liquid, simmered it then cold smoked it in the smokehouse for 5 hours over cherry wood chips. It's a little dry, but a lovely taste and excellent texture.

This year we made a nitrate free ham using the Gourmet Farmer recipe of stout, molasses, salt & spices. The leg was boned by Fred so it looks smaller than last year's whole leg of ham. Yesterday we took it out of the liquid, simmered it then cold smoked it in the smokehouse for 5 hours over cherry wood chips. It's a little dry, but a lovely taste and excellent texture.

The prosciutto have both been pressed for 3 days. Then came an olive oil massage and crushed black pepper pressed all over the exposed meat.

It's a miracle! It's cured!

After sitting in a brine pickling mix for over three weeks, it's time for them to be baked very gently for 2 hours, then smoked. They are so big we could only fit one at a time into our huge oven.

After sitting in a brine pickling mix for over three weeks, it's time for them to be baked very gently for 2 hours, then smoked. They are so big we could only fit one at a time into our huge oven.