I don't have the faintest idea why it's called tin loaf, though.
My mother (born in 1912) was fond of aspics, and occasionally inflicted them on us. I think they're boring and bland, mostly.
Of the fancy hams listed above, the one I'd most like to try is jamon de Serrano, though I don't think you can get the peach-fed type easily any more. Acorn or compound-fed ham is findable, though hideously expensive. However, it's cured with salt and salt only, so it might not give me a migraine. Cumberland Ham is cured with "saltpetre", i.e. potassium nitrate. Sigh. The cure for Bradenham Ham lists "other ingredients", so it makes me nervous.
Found a tin loaf recipe for you.
I don't have the faintest idea why it's called tin loaf, though.
My mother (born in 1912) was fond of aspics, and occasionally inflicted them on us. I think they're boring and bland, mostly.
Of the fancy hams listed above, the one I'd most like to try is jamon de Serrano, though I don't think you can get the peach-fed type easily any more. Acorn or compound-fed ham is findable, though hideously expensive. However, it's cured with salt and salt only, so it might not give me a migraine. Cumberland Ham is cured with "saltpetre", i.e. potassium nitrate. Sigh. The cure for Bradenham Ham lists "other ingredients", so it makes me nervous.
THERE, properly edited at last.