Help with Hungarian Ham!

I am currently living in Budapest and for Easter it just wouldn't be the same without some ham on the table.

A trip to the market, a fumbling with Hungarian and English stilted phrasing and I have returned home with a smoked "thigh" with a lot of the fat and skin still attached. It is a small piece of meat, no more than 3 lbs and boneless.

It is very marbled and quite dark in color (I am thinking it is quite smokey), and I am wondering how should I cook it? Any ideas? I would love some help with this one.



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