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Mutton Ham |
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Effigy
Chef Joined: 17 June 2013 Location: New Zealand Status: Offline Points: 633 |
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Posted: 12 October 2013 at 14:43 |
Mutton Ham This classic kiwi favourite is something really from yesteryear. Not only is it a dish rarely home made these days, but also rarely seen, full stop. It is a quick and easy way to turn a leg of mutton into something special. Interestingly the use of a different name for the cooked meat of an animal beef for cows, pork for pig etc came from the Norman conquest of England in 1066. Prior to that name of the live animal was used; roast pig, cow etc Mutton is the name given to the meat from the sheep that is more than two years old, hogget (a Scottish term) is up to two years and lamb is up to one year old. Mutton ham is cured like one would a ham. Mutton ham is a wonderful alternative to the usual ‘pig ham’ and can be easily and safely be made at home. Serve it as you would a hot ‘pig ham’ or chill it, slice it and use as you would for cold ‘pig ham’. Ingredients
To cure the ‘ham’
To cook the ‘ham’
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Resident Peasant
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AK1
Master Chef Joined: 10 April 2012 Location: Ontario, Canada Status: Offline Points: 1081 |
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I'll definitely have to try this!! Thanks Anne.
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Effigy
Chef Joined: 17 June 2013 Location: New Zealand Status: Offline Points: 633 |
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Its good, seriously.
Its too warm here to make one now - but you could.
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Resident Peasant
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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I saw this earlier, but neglected to say WOW! It does indeed look very good, Anne, and of course easy, as well. A great way to put up meat for the winter and keep the larder full.
In Romania, a very similar product is made - called pastramă - using pretty much any meat but very often using mutton: I tried it not long ago with venison: and it was very good!
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uglybob
Scullery Servant Joined: 22 October 2018 Location: male Status: Offline Points: 1 |
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trying you mutton ham with a leg of goat that we shot last week.
will be ready in 2 days .Put the leg in a chilly bin with some ice blocks in the night ,in the chilly bin in the freezer during the day.looks very brown at the moment . let you know how it turns out Uglybob
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uglybob
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Karl
Chef's Apprentice Joined: 23 January 2012 Location: Juneau Status: Offline Points: 251 |
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"Lamb ham" sounds wonderful. Since most all of our sheep in Alaska require a hunting license and younger knees and lungs than mine I looked into ordering some. https://www.edwardsvaham.com/category/dry-cured-lamb $199.00 for a ham!?!?!?! Ouch! Next trip to the l. 48 I might buy a sheep at auction for about half of that. There is "lamb bacon?" https://bacontoday.com/lamb-bacon/ More expensive things to try next trip south...... https://www.youtube.com/watch?v=RUV4e58SkXc |
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