Thigh of a pig is stuck on a low boil for ages, lid on pot. Maybe bayleaf, black papper, rosemary, thyme, salt etc… but very much lightly seasoned compared to italian food.
The ham comes out with a soft texture, cut it into slices and serve with potatoes, butter, green veg, english mustard, relish, pickle etc… It’s less flavourful than a porkchop but:
You are serving it with powerful flavours anyway
The ham flavour is now all in the water, adding split peas and herbs makes a large quantity of excellent soup which you can heat and eat at your convienence. Finish friday with ham and lunch thoughout the weekend is set.
There is usually ham left over, and this will be cooked again into something like a ommlette, pie or stirfry.
we would not call it a “roast” though, that’s reserved for roasts.
[Source: proud anglo]
The closest thing my family do is boiled ham:
Thigh of a pig is stuck on a low boil for ages, lid on pot. Maybe bayleaf, black papper, rosemary, thyme, salt etc… but very much lightly seasoned compared to italian food. The ham comes out with a soft texture, cut it into slices and serve with potatoes, butter, green veg, english mustard, relish, pickle etc… It’s less flavourful than a porkchop but:
we would not call it a “roast” though, that’s reserved for roasts.