Wrestling the pig!!

We get one half of a pig every week at work from a supplier called Wallops farm dairy http://www.wallopswooddairy.co.uk/. The breed is Gloucester old spot and they are kept on a free range system, high on the chalk hills that characterise their farm. They are reared slowly, in keeping with the breeds history and fed on a cereal based diet, supplemented by grass, maize, apple pulp and whatever else they forage from the earth.

At the moment we are receiving one whole lamb per week. One half of a pig per week and one half of an organic Angus cow every two weeks. What an absolute pleasure!! Unfortunately i cannot fit everything onto my menus weekly, so we use the products elsewhere, like our Sunday brunch. I plan to make my own proscuitto from the pig in the near future.

Above are some pictures of the pig as we get it and also the recipe for brining the leg. We honey roast the ham on Sundays for lunch.

Honey roasted ham

1 Green gammon (bone in and tied)

Brine:

16 cups water

1 cup apple juice

4 cups salt

2.5 cups brown sugar

10 bay leaves

Half cup black pepercorns

Big bunch of tyhme

I normally double this recipe. Bring the brine ingredients to a boil to infuse the aromats and dissolve the salt and sugar. Chill and reserve.

Submerge the ham into the brine and leave for 36 hours.

Remove the ham from the brine and soak for 24 hours, changing the water every two hours.

Place the ham into a pot of water with diced carrots, onions, celery, leeks, bay leaves and thyme and bring to a boil. Once boiled, turn down to a steady simmer and cook for approx 40 minutes per Kilo (20 minutes a lb). If over 5Kg (10lb) in weight reduce this to between 30 and 35 minutes per Kilo. 15 -17 minutes a pound.If under 2kg increase to 60 minutes a Kilo.

Let the ham cool in its cooking liquid then drain it, peel off the skin and trim all but 1/2 inch of the fat. Score the fat and stud the x's with cloves.

From here you can use whatever you like....honey and mustard, marmalade, brown sugar, treacle.

Slow bake that badboy through a medium heat oven until caramelised and piping hot. Cover with tin foil if you feel the glaze is perfect, but the ham is not hot enough in the middle.

Love the swine, Cheers!