Quizzes & Puzzles0 min ago
What Type Of Ham Could It Be?
32 Answers
My brother and I were both born and bred in Manchester and food was bought from the local shops. Brother met and married a lass from a small village in Derbyshire and I would often go to stay with them. The food was completely different there. Her Father had an allotment and all the food they ate was home made and fresh.I remember particularly the ham my sister in law used to cook/boil which we would have in salads or on sandwiches.It was so much nicer than the sliced, synthetic, processed boiled ham I was used to, but I never knew what type of ham it was called. Cannot ask S-I-L as she is no longer with us, and my brother doesn't have a clue.Pretty sure it was on the bone and she would have bought it from the butchers but as I don't use butchers shops I would feel stupid going into one to ask about the ham so I'm hoping one of you might know what I'm on about. Thanks for any suggestions.
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For more on marking an answer as the "Best Answer", please visit our FAQ.It would have been traditional dry cured ham, most ham now is cured by injecting it with saltwater. You can buy traditional ham here
http:// www.bro adlandh ams.co. uk/
or as I said find a traditional butcher or deli ( there are 2 in our small town) by buy from them but specify you want traditional dry cure ham.
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or as I said find a traditional butcher or deli ( there are 2 in our small town) by buy from them but specify you want traditional dry cure ham.
Think were getting there. Have taken on board what jno has said about the leg of the pig and found an illustration of a pig sectioned, (no, not that kind of sectioned!)and the leg starting at it's bottom is Ham, then Shank End, then Hock ending with the Foot.So perhaps as shaneystar2 has suggested, it's hock. The only other one being shank. So which do you think it was, Hock or Shank? x
I buy ham hocks in Morrisons on the butchers counter .There's loads of meat on them .I soak it overnight first ,then into fresh water let it simmer away and then go cold .
You can then eat it as ham or chop it up and put it back into the stock for soup with split peas etc. There is a good covering of fat but you just peel that away.The meat is lovely .The nearer the bone ,the sweeter the meat :)
Shank ,hock ,knuckle ,all the same thing .
You can then eat it as ham or chop it up and put it back into the stock for soup with split peas etc. There is a good covering of fat but you just peel that away.The meat is lovely .The nearer the bone ,the sweeter the meat :)
Shank ,hock ,knuckle ,all the same thing .