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Good Butchers Good guy & Good Staff .....Terrific steak pies

0pening times Wednesday

Thankyou! Just about to boil up my first joint!

Well, thank you kindly 🍽

Looks lovely. I often have a boiling ham & simmer it. 😋

Thanks. But can you please make a video on how to steam a good ham? Thanks

So you got some bland boiled pork ... Whatever next? Steamed greens?

i've had a lot of baked but not much just boiled ham

That’s not a ham.

So how long can i saved my water because it was freezing then one day i put it to the bottom but my fridge is not so cold to the bottom but i had forget it until today of march i remeber it so please tell me is my water still good to use for cooking as i said i have it from december until now in march but first it was on ice freezing but its not freezing right now please help thanks God bless

Clear & easy! A question however: is there no salt involved at all.. 🤔 ??

Quality butchers. Always has been

If that's a ham, how large was the hog?

Why do you start to boil the ham in cold water and not hot water? It seems a waste of gas to me Can anybody explain this to me? Thanks

this is all I wanted to see. no honey glazed no crump no nothing. thank you for this simple way

Blows my mind that people think food from the uk is bland.

Very helpful, simply explained - so practical and deliciously served on the plate. Thank You so much.

Is that a gammon joint ?

OMG that looks yummy!….the lasagna too

Search world fastast goat dressing

What is ur challenge

I accepted ur challenge

Thank you very much.

thanks guys I ordered your pies selection. And today received them, I shall get tucked in with them

He loves his variations.

The glazing trick is a kitchen trick, minamilistic way done, best way is to obviously glaze it ever 15 mins from cooking it in an oven from the start. But thanks again for the refresh.

Which cut is this in the video? Pork shoulder cut or pork loin cut? Or other cut. If anyone knows. Thanks.

Very Epic

thank you

Yum looks delicious 👍

Thank you for this it was so informative

soaking does not just remove excess salt … soaking removes salt full stop! If you joint is not over salted before soaking then it will be under salted after you have soaked it. Because of the pressure applied by the Salt Police most gammon/bacon meat is already of reduced salt content … what you should be concerned about is what have they put in the brine to replace the reduced salt!!

I just love the South African accent

Thank you so much, very concise, helped me out. I tried to find simply how to boil a gammon joint online and I couldn't find a straight forward answer.

she lets it rest for how long ?

beautiful ham ..Great job ..

Super video. My ham is bubbling away right at this moment. It smells delicious. Thanks for your clear and concise tutorial . 🌹🌹🌹

Boiled Haa-aaa-aaam - (drool drool) ... said in a Homer Simpson voice. I am impressed by the simplicity of your uncomplicated tuitional video.

thank you, great video!!

simple, well explained, good