recipes
Recipes - Ham Cooked with Hay
A Speciality from the Lyonnais region in South East France, Hay adds a unique complex flavour to cured pork.
We adopt a similar method, with our own special cure, in the preparation of the Pig's Head Terrine on our a la carte menu.
Ingredients
1 Lightly cured smoked ham (2-3Kg)
400g Hay
1 Sprig Thyme
1 Sprig Rosemary
2 Bay Leaves
6 Cloves
12 Juniper Berries
Peeled Zest of 1 Orange & 2 Lemons
Method
Ask your butcher to saw through the knuckle & bone the ham for you.
Leave the ham to soak for 12 hours, changing the water every 4 hours.
Place the ham in a casserole large enough to cover the ham completely with water.
With a blowtorch, lightly scorch the hay. This imparts a distinctive "toastiness" to the final flavour.
Add the hay, water & all the other ingredients to a casserole, place over a high heat and bring to a steady 75°-85°C (Below simmer).
Periodically remove any scum that rises to the surface during cooking.
Cook for 3 to 3 1/2 hours then remove from the casserole, peel off the pork rind & serve at once.
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