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BarnacleGrim
12-09-2010, 12:43 PM
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While the steak and kidney is simmering on the stove, I'll make the dry rub for the Christmas ham. 200 ml salt, 100 ml treacle, 1 tablespoon ground allspice, 1 tablespoon ground ginger and 2 tablespoons mustard powder.

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Rubbing both sides

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All wrapped up in cling film, ready to go in the fridge in the cellar.

Phillip Allen
12-09-2010, 12:47 PM
sounds good...I did only one ham...used Mortan's Sugar cure available in stores at the time. ...pretty good if a bit salty

BarnacleGrim
12-26-2010, 02:30 PM
I was meaning to post as I went along, but here's what happened next:

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While the ham was marinating downstairs, I made the brine. Salt, sugar, bay leaves and an onion.

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Cooling off in a stainless bucket. After a night of marinating, I put the ham in the brine for a fortnight.

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Simmering the ham on Christmas eve, until the internal temperature is 65

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Coated in mustard and served on Christmas day.

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Enjoy!