Wiltshire Cured Pork Loin Joint

by Stefan Kolsch

The easy route to home cooked ham
2-3 or 4-6
40-75 MINS


Wiltshire Cured Pork Loin Mini Joint

Wiltshire Cured Pork Loin Joint


1. Soak or Rinse
Once defrosted soak in cold water for 4-6 hours, changing the water once or twice. Alternatively you can simply rinse the joint for a short time for a saltier final ham.

2. Boil or Roast
Boiling: Submerge in cold water, bring to the boil and simmer gently:
Roasting: Place in a baking tray, adding a little water, and roast in a preheated oven at 180ºC:
...For a 500g joint, boil or roast for 40-55 minutes so your joint will be rosy pink and tender.

...For a 1kg joint, boil or roast for 65-75 minutes for a rosy pink and tender joint.

3. Glaze or Crackle for a finishing touch
Glaze: Preheat your grill to the highest setting. Once cooked, remove the skin and sprinkle the joint with brown sugar or brush with marmalade or honey. Place the meat under the grill to caramelise until golden brown.
Crackling: Simply salt and bake the removed skin at a high temperature until golden and bubbled, then snap into tasty shards.

Serving Suggestions
Serve hot:

Spiced and glazed as a Christmas ham

Chop and add to a hearty vegetable soup

With buttered boiled potatoes and green beans

Serve cold:

With mustard, salad and crispy bread

With a selection of pickles and chutneys

Sliced thinly in sandwiches

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