Any butchers on the forum

[lordan37]

I might have to leave quite a bit early to make it there

[kengillam]

If you want to cure a ham, first you need to diagnose what's made it ill

[lordan37]

Teeeeheeee!!

Maybe overindulging on the flavors of a fallen friend!!!

[copper]

I'm a ex meat cutter "Butcher" I retired this past June after about 40 yrs.
If you were to come in my store and ask for a Ham Shank I'd try to sell you a Shank Portion of Ham 8 to 10 pounds. But I think what your referring to is a Ham Hock. I presume it is already cured so just put it in your soup for flavoring rind and all. BTW I'm sending you a bill for my expert advise.

[cornishmaid1961]

Lol - don't know why I'm in here as I'm vegetarian !

When ever I've cooked a joint of ham for other people I've boiled it in a big pan, but first I stick the rind with some cloves which adds a nice flavour. Drain after cooking and then the rind should slice off easily when it's tender.

[HerMajesty]

Lol - don't know why I'm in here as I'm vegetarian !

When ever I've cooked a joint of ham for other people I've boiled it in a big pan, but first I stick the rind with some cloves which adds a nice flavour. Drain after cooking and then the rind should slice off easily when it's tender.

I'm vegetarian, also, but there is nothing like a good pot of ham and beans...love the cloves, too! mmmmmmm

[buttons-and-bows]

Ham's cooked, was big so we cut some off to make sandwiches and the shank is now bubbling away in the soup
Has anyone heard of a soup called San Fransisco broth, once had it in a café and it was delicious but could not find out how it was made.

[lordan37]

Did it have seafood or veggies in it?

[buttons-and-bows]

No It had a sort of brown beans, like peas in it, Looked like lentil soup but wasn't and it was hot and spicy.

[shezz]

whooooooooooooo hooooooooooooooyeahhhhhhhhhhhhhhhhhh ham butties