When one remembers Jim Beard, the image of huge platters of sausages and steaming boiled meats, especially pork, is usually conjured up. In those photographs where he is standing in front of a mound of sausages, looking slightly pink and stuffed himself, there is almost always a ham.
Jim and I talked for hours and hours on the subject of hams and the proper way to cook a Smithfield (they are too expensive to make mistakes). Here
