do you buy "Nice ham"?

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oooooh I'm very good at garrulous 70 yr old farmers wives. I have one that lives next door. Any encounter at all takes at LEAST 15 mins, more usually nearer 30, she tells me all about the latest with the dairy herd even though I clearly understand less than 10% of what she is going on about.

CAT me with you phone no and I'll pass it on

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somehow missed this one, enjoyed it until I read that hunkermunker wanted to poke the packet until the Bear looked crosseyed - am off to leave well alone, I know when I'm beat

PS will no longer buy generic pre-packed ham mind

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Only on special occasions/as main meal etc - as opposed to usual thin sliced to go withe egg or salad in DS sarnies!

I have been known to write "nice ham" on my lists

Pre-packed ham is repugnant, but ham sliced at my local butcher is fairly expensive. Think it was almost £4 for 6 slices...they are big slices, but still, it's steep...So, it becomes a choice of do without, or have it and pay quite a bit.

Can't stand plastic ham tbh, for us 'nice' ham is the dry cured stuff, either prepacked or from the Deli. The deli stuff is actually cheaper iirc, but I find they precut DS2's favourite (crumbed ham) too thick.

We're not exactly rich (waiting with baited breath for our housing benefit application to come back atm) but there are some foods you just can't do the 'value' deal on, and ham is one of them.

I've never seen the point of buying bulk quantities of something that tastes like poo, might as well have a little of something that tastes like heaven or compromise and have something that's nice and doesn't break the bank.

I'm curing my own bacon, as per instructions in the River Cottage Family Cookbook. Does that count as even better than buying 'nice ham'?

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cor SueW - fess up - do you need a smokehouse?

where is this shopping list thread?

Nah. Half kg of salt, 100g soft brown sugar, 10 juniper berries (skipped those), black pepper, bay leaves. Tupperware container and a fridge. Couple of minutes a day to rub a couple of handfuls of this mixture into all surfaces of your piece of loin of pork. Place in tupperware; leave in fridge for 24 hours. Drain liquid. Rub again. 24 hours etc. 4 days to usable bacon apparently (find out on Wed and will post results).

Loads of ribald remarks by workmates though when butcher calls in about making bacon/rubbing salt into his pork....

Shopping list thread

Has anyone mentioned luncheon meat? That's what I used to have on my butties as a child. On white sliced 'plastic' bread with a nice dab of ketchup.

Ugh, turkey ham smells like farts when you open the pack (my Mum likes it - but then she used to give me luncheon meat )

Think of those poor turkeys who create bernard matthews turkey ham...

in their battery farms with their legs being burned by all the mess on the floor. If they are lucky they will survive or else they will be brutally murdered by their peers. (at least chickens dont generally do that)

I always buy nice ham/meat.

Infact always buy nice food in general. Cannot stand cheap crap.

I hate the cheap ham that is 90% water. It absolutely stinks and tastes foul. Is like rubber with all white fatty bits running through, yuk.

Hmm. Am making a sage and garlic stuffed pork loin on a bed of roasted red onion and apple for dinner tonight. With enoki mushrooms and green leaf salad.

A weight watchers recipe no less. Go on, guess how many points. Go on. It's only 2.5!!!!!

Anyways. I heard that bernard matthews meats travel through the factory in liquid form. EWWWW!

I want to visit all food factories to see what really goes on. I never did get my answer about micro rice from Mr Bens, thus confirming my deepest suspicions about what they are doing to it.

Nice ham does not contain MSG.

Why you should only buy nice ham! and not 'premium' 300g for 99p.