We thought we'd start a new Christmas tradition in our house. Since we're not fans of turkey, and neither of us will actually be at home for Christmas day, we decided to have a ham made from scratch to enjoy over the holiday period. Here's the 5kg leg of pork we picked up from Foragers at Lancaster wednesday market. It's got to sit outside in a bucket covered in brine for about 2 weeks before the next stage of the process.
Hugh's West Country Cider Brine
2kg Salt
1litre Strong dry cider
4 litres Apple Juice
1kg Demerara Sugar
1kg Treacle
30g crushed black peppercorns
10 crushed bay leaves
30 juniper berries
10 cloves
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