I once recall a conversation (a little heated) with one of
my nieces when I said I understood how bad a labour pain was. She had started
by saying that female obstetricians must be better than male obstetricians. My
claim to understand labour pains provoked a rather more volatile response than
I think it merited along the lines of, ‘You’re a man. You can’t understand.’
I felt at the time that although I don’t have a uterus, I
have delivered 22 babies and witnessed many more deliveries when I trained and
since then seen pain in many forms.
My sons asked me for this recipe so I thought I'd put it here for ease of reference and to share with anyone who wishes to try something new.
Swedish Christmas Ham
The main problem when you buy a
smoked or ‘green’ ham is that when you roast it, commonly, it is very salty.
This ‘recipe’ if that’s what you’d call it, allows you to get the salt out of
the ham and roast it in what in my family, has always been the traditional
Start by removing the rind or
skin so you have a layer of fat remaining.
I was born in 1950. It was a time when Spencer Tracy, Kirk Douglas, Bert
Lancaster were on the rise in their careers. Human icons most young fellas
looked up to. Cinema was the great cultural phenomenon at that time and the
actors became huge.
At that time too, Marvel’s comic book superheroes were very popular in
the pictorial cartoon books and magazines. Like any media one read them and
loved them through the suspension of belief. It was escapism at its best – a kind
of momentary flight, giving a short-term emotional gratification.