One of the most popular features on both the blog and Facebook seems to be “Wormy’s Kitchen”.
The poet is a very good cook who loves to experiment. We also enjoy making a lot of our own meals from scratch so we know what goes in them. And we like to forage, and see what we can make with free ingredients.
He tends to make the savoury stuff and I tend to do the baking. But he likes to have a dabble in making the bread and pastry too, both of which I’ve supervised, of course. 😉
Eventually, there will be a whole series of entries for Wormy’s Kitchen, along with recipes where relevant, which we will hopefully turn into a book, with extras. We’ll have to cook it all again then to get some decent photographs too.
One of our regular staples is boiled ham.
Cooked ham/pork/chicken/beef/turkey/etc was on the shopping list every week, but it’s quite watery and seems to go off quite quickly. And we didn’t think it was that tasty either.
For the previous 2 Christmases my mother-in-law boiled us a ham joint. But last year the poet decided he’d have a go himself, and he got some practice in before Christmas 2015.
There are several types and sizes of ham we can buy, including smoked, unsmoked, bargain-buy, a half-a-joint and a round joint. We started with the half-a-joint unsmoked and he boiled it for 2 – 3 hours, or until it was tender.
After a few goes he started to wrap it in tin-foil, which keeps a lot more flavour and moisture trapped within the joint. Then at Christmas we bought a round joint, cut it in half (so we have round slices instead of half-round slices), and put one half in the freezer. We still have that half, waiting to be defrosted and cooked.
Boiling our own ham and then slicing it ensures that we have a good supply of boiled ham for at least a week, and when we can cut it in half and get 2 weeks out of it, for less than a packet of cooked ham, then we’re happy. It’s tasty, we know it doesn’t have any extra additives (or extra water), and it keeps well.
As and when we get a new gadget to try, I’ll include a product review here. As we happily use the bog-standard saucepan for boiling ham (is there another way?), I won’t bore you with a product review this time.