Subject: Re: [Sca-cooks] Elizabethan Pork

[Sue Clemenger]

Ooooh, nummy....would this same procedure work for roast pork? I have 2
nice boneless roasts in the freezer that I'm trying to figure out what
to do with..... (my apologies for the convoluted grammar <g>)
--Maire

Susan Laing wrote:

> One of the local favourites is "Celtic Ham" aka "Gammon in cider with orange
> sauce" (the below recipe has been reduced from the long version which
> includes leaving the salted hams in water overnight - our local smoked hams
> aren't that salty and don't need the extra step)