SC - ham

[Christina van Tets]

Hello again,

There are also various Scots recipes for mutton hams (try Theodora 
Fitzgibbon) - apparently pork was looked on askance by some sections of the 
Scots community.

My usual indoor smoking technique is one I took from Elizabeth Cheong (Tiny 
Delights) which she uses for fish.  Basically get one wok, pile green tea in 
the bottom, put a cake rack on top, then the meat or fish and a lid of some 
kind.  Put it on the lowest heat possible on the stove, and leave for an 
hour.  Don't forget to reseason the wok afterwards because the tea sticks to 
it, and you may also need to clean the ceiling if you do this regularly.

Cairistiona

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