Recipes from professional Chef Tallyrand:

• Mutton Ham •

Interestingly the use of a different name for the cooked meat of an animal, beef for cows, pork for pig, etc, came from the Norman conquest of England in 1066. Prior to that the name of the live animal was used.

Mutton is the name given to the meat from the sheep that is more than two years old, hogget (a Scottish term) is up to two years and lamb is up to one year old.

Mutton ham is called because a leg of mutton is cured like one would for a ham. Mutton ham is a wonderful alternative to the usual 'pig ham' and can be easily and safely be made at home. Serve it as you would a hot 'pig ham' or chill it, slice it and use as for cold 'pig ham'.

Ingredients

leg of mutton	1	pc
brown sugar	150	gm
ground cloves	1	tbs
ground ginger	1	tbs
ground mace	1	tbs
ground white pepper	1	tbs
sea salt	150	gm

Method

To cure the 'ham'

1. Combine all then spices with the sugar
2. Place the mutton leg in a roasting tray and rub the sugar cure into well and evenly
3. Allow to stand for 2 hours and then rub in the salt
4. Place, covered in a cool dark place (preferably not the refrigerator; but it must be no higher than 6ºC) for 6 days, turning the mutton twice a day and rubbing in any of the cure that has dropped off. The cure may become liquefied and this is normal, just spoon it back over the mutton and rub it back in
5. After 6 days, soak the mutton leg in water for two hours (less if you like a salty ham) prior to cooking

To cook the 'ham'

1. Place into a large pot, cover with water and add some parsley stalks, rosemary, thyme, cracked peppercorns, a bayleaf and a little honey
   
2. Simmer slowly for approximately 45 minutes per kilo or until tender
   

Chef's Tip:

Wonderful when served with new potatoes tossed in a cashew nut butter, some fresh fruit chutney, steamed broccoli, buttered asparagus and maybe a light parsley sauce.

Enjoy and bon appetit . . . . .

Published 01 March 2004