A 2.2 kg joint costs around £6. After two soaks in cold water to help reduce the salt content I then boil and simmer for 1 1/4 hrs adding a couple of bay leaves and skimming the scum off at intervals. I then remove from water and after a little cooling time I remove the skin and score the fat into diamond shapes with a sharp knife taking care not to cut into the meat below. I then roast for 35 mins in a fan oven before glazing. The glaze I favour is a mix of rape seed oil, red wine vinegar, honey, soy sauce, Dijon mustard, brown sugar and seasoning. I coat the whole joint using a pastry brush then return to the oven for a total of 20 mins, glazing again after 10 mins. If the glaze starts to blacken I cover loosely with foil for final few mins. This produces a wonderful tasty and tender ham which can be eaten hot or cold. I calculate the final cost for 100 gm is just 35p. A bargain when I see the same ham on deli counters for five times that price.
The young lady that rents our fields for grazing has part paid the rent with a selection of joints, steaks, mince and stewing cuts from one of her Dexter bullocks which has been hung for around 3 weeks. I do enjoy a good barter.
Whilst at the West Midland Game Fair I was given an information pack entitled Poacher Watch. This has been produced by Rural Policing Liaison Group in conjunction with Staffordshire Police. It contains much pertinent advice and information on how to help stem the increasing rise in poaching and other rural crime. Deer poaching in particular is addressed in some detail. It would be of great benefit to the rural community as a whole if this scheme was rolled out across all other police forces.
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