Difference between revisions of "Bradenham ham"
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Latest revision as of 12:42, 24 March 2012
A Bradenham ham is a west country ham cured with dry salt or brined for a month, pickled in molasses, salt and saltpetre for a month and smoked over applewood and oak. This turns the skin black and the meat red and sweet. To cook, it is soaked in water to remove salt and then boiled.
