The Place to Buy Delicious Ham

MaureenF



Joined: 02/03/2011
Posts: 126

Message Posted:
21/03/2011 19:59

l bought some Fresh Ham, off of the bone from Lambousa Market on Saturday. lt was delicious in a long freshsoft bread roll, with mango chutney and crisps. Mouth Watering. You should try it.

Lilli



Joined: 21/07/2008
Posts: 13081

Message Posted:
21/03/2011 20:13

Thank you Maureen, It sells out so quickly. The roast pork went very quickly because of the crackling. The ham off the bone is the best seller along with the baked ham with herbs. Not sure yet which roast we will take this week. I know its pork terrine and chicken liver pate as we have had requests also san danellie ham.(parma ham) and salami , together with the sweet cured and smoked bacon. Sliced to your requirements.If anybody has requests please let me know on 0533 8336911.

happyhere


Joined: 11/05/2009
Posts: 75

Message Posted:
21/03/2011 20:22

Gosh, it sounds delicious. Must head to Guido and Liz's for some. Keep meaning to get there but never seem to have the time. Had a couple of great meals there and only been twice. They serve excellent food.

metin


Joined: 08/09/2008
Posts: 1588

Message Posted:
21/03/2011 22:42

Lili are you doing Acmenya market with your ham this week ???

Hippo


Joined: 02/02/2007
Posts: 2070

Message Posted:
22/03/2011 05:43

You can very easily make your own, it takes 10 days and tastes better than anything else i have bought here.



And the cost is about 2.5 euro a Kilo.

GinaC


Joined: 26/11/2010
Posts: 372

Message Posted:
22/03/2011 08:31

Hippo



Where do you get the pork from and how about posting how you make your own as I would love to try.

LaptaGeezer


Joined: 01/06/2010
Posts: 407

Message Posted:
22/03/2011 10:26

Don't do it Gina... I went to Alsancak the other week to meet a guy by the big tree to get the recipe, ended up getting mugged. Police said I should have known better, it was not a tree... it was a Hambush!!

GinaC


Joined: 26/11/2010
Posts: 372

Message Posted:
22/03/2011 15:06

Thanks LaptaGeezer despite its age it still made me chuckle.



Come on Hippo tell us where you got the meat from and how to make a ham.

suehowlittle


Joined: 31/10/2010
Posts: 1202

Message Posted:
22/03/2011 15:27

I would also like to know how to cure my own ham please does anyone really know how to do it, not really confident to just get the info from the internet (so many variations) and so cant all be right.

Hippo


Joined: 02/02/2007
Posts: 2070

Message Posted:
23/03/2011 01:21

Here is the information

1. Buy a joint of pork either on the bone or boned (buy in South or North 2.36 Euros per kilo South 19 TL North)



2. Find a bowl big enough so you can immerse completely the meat



3. Make a solution of Brown sugar half a cup, salt half a cup, two tablespoons of saltpetre.



4. Put pork in bowl pour on solution put in bottom of fridge turn each day for about 7 to 10 days.



5. Take out the now cured meat, boil with a bay leaf carrot and onion



6. Throw away solution and vegetables



7 Roast the ham first coating in honey and mustard.



8 when cooked either eat hot or put it in another container and put a plate on top and a weight to press it



9. Slice and eat cold



10 easy peasy



The problem you will have is finding the saltpetre (I got the first lot from brinsley (he has no more) then from the UK via Amazon)



Enjoy

yorgozlu



Joined: 16/06/2009
Posts: 4437

Message Posted:
23/03/2011 07:16

http://www.ehow.com/how_2246024_make-saltpetre.html

Hippo


Joined: 02/02/2007
Posts: 2070

Message Posted:
23/03/2011 08:27

I have also heard it can be made from urine-think i will give that one a miss

yorgozlu



Joined: 16/06/2009
Posts: 4437

Message Posted:
23/03/2011 13:00

http://en.wikipedia.org/wiki/Urine



I did 4 weeks in mountains when doing my national service,we had to drink our own as a proof that it can be done in desperate situations. little bit too warm for my liking

Brinsley


Joined: 04/04/2009
Posts: 6858

Message Posted:
23/03/2011 13:47

Msg 10, Hippo

3. I would dissolve the solution by bringing to the boil in some of the water then let it cool and add to the rest of the water before immersing the pork joint. Two tablespoons of saltpetre seems a lot to me however, it seems to work for you.

I still have a little saltpetre left for anyone who wishes to collect, the cost being a slice of the end product!



Richard