Parma Update

After last year's disaster with my homemade parma ham I thought I had better give proper attention to this year's one. Up until last week things had been going great. I lavished my ham with all the love a ham could ever want. He lived in the fridge for the first 30 days wrapped up in cling film while the cure worked it's way through the 8KGs of meat. It was then unwrapped and lovingly hung in the hot press for 3 days before being moved to what would have been it's final resting place in the spare room. It should have stayed there in the spare room for at least a month if not two before it would have been ready at a constant temperature of 15 degrees and 70% humidity. Alas this was not to be. After a couple of days a porky perfume started wafting from the spare room and although not unpleasant it certainly raised a few eyebrows from both my fiancee, Sandy and my gun dog, George. George was very enthusiastic about the origins of the new smell, Sandy less so. And so it was on day five that the parma ham had to find a new home.

After much thought it was decided that an unused stable would be the next best place for my prize ham. We built a vermin proof cage to stop any little beasts treating themselves to my prize ham before I get to sample it. It isn't the right temperature and it isn't the right humidity but I am hoping that the ham will be happy in it's new home and that in a few months I in turn will be happy with how my ham turned out.