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Dooks-Fatberg-
I've gone smoked, fillet end about 5kgs worth of meat. It comes with skin on, so thinking I'll cut that and a bit of the fat off, and try to make crackling with it, never done this before so it could get messy.
Then will think about cooking it.. Butcher went through a long discussion with a woman who was buying and cooking her first ham. He was recommending braising, then baking. Thoughts?
cornelius_blackfoot
christmas ham, smoked or unsmoked ham? Does it make a difference if I'm going to be brining it anyway?
need to put in my order this weekend..