Just to quickly report: the boiled ham was delicious. The cloves in the wet cure worked nicely, and added a touch to the flavour. After the over-saltiness of the bacon, we soaked the ham for 36 hours: I think 12-24 would be sufficient. However, it was cooked (slow-cooker) beautifully (I'll note the recipe down at some point...), and tasted excellent.
Monday 1 March 2010
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