Food

Thank you, boys and girls... One more thing to stop me writing lyrics, much appreciated... 😉

the ice cream maker / bread maker of the future.

You sound like Lori...

she's my second favourite person on the planet.

all you need is a brevil.

^ got to be bacon on the bottom

LFGSS collective, what is your fav eating apple?

toffee

stewed.

< wooden teeth.

Russet, by a country mile.

^ This. End of list.

How do you do your hams?

My butcher has offered me an 8kg bone-in ham as a thank you. I haven't seen it yet but assume this is basically a whole leg - how does one cook such a thing (in a christmassy sense). I've done many 2/3/4kg hams but can't imagine I have a pot big enough for an 8kg leg. Is the simmer essential for peak hamminess or can I chuck it in the oven?

brine in the bath over night then roast ?

Couple of large food grade plastic bags? Put bags in bath, chuck ham in, cover in brine, seal and leave overnight...

Depends on what he means by a ham.

Leg of pork = uncured leg of pork
Gammon = cured but not cooked leg of pork
ham = cured and then boiled leg of pork that just needs to be finished with a glaze in the oven.

But people tend to call gammons hams and hams gammons

^This. you need to check.

I'd wager a ham from the butcher is cured already, so no need for the brining stage.
If it's raw, it'll need a soak overnight in cold water, fresh water simmer in a very big pan for quite a while, then oven.

Or... If it's a fresh leg of pork...

Encase it in salt for a few weeks, wash off salt, pat dry and hang near your open hearth for a year...

Ham! Galicia style... That's how my lot made it until very recently, no one keeps pigs anymore... It's a shame...

Thanks all. Definitely a cured but not cooked job. Guess I'll buy a bigger pan... I knew this day would come. Sniff.

My dad has a fish kettle that's longer than my hob, that might do it.

Also, what kind of favours have you been doing for your butcher??!

Anyone cooked a shoulder of wild boar before? Looking for a good recipe.

I made a Porchetta with wild boar shoulder for our last Christmas dinner in London, it was very good but quite dry compared to pork... Much less fatty... I didn't brine it, probably should have in hindsight... Protect with lots of bacon and butter and cook low and covered?

Yup, low n' slow

Yeah - i've done a ton of pork shoulder in past, so figure temp wise the same but I'm more after flavour advice - what works well with wild boar? It is supposed to be fairly gamey, no?

Herbs, fungi, nuts, orchard fruits, etc...

@Oliver Schick 's breakfast?

Are you calling Oliver a boar? #inb4schick