Good ones Tim, thanks. I liked the mini versions of the first type you mentioned which you can get at the Samplers.

That ham by the way is nothing more (in transplanted, therefore somewhat altered form) to old English cured ham. Long dry-salted or brined (the former was always finer), usually smoked too, wrapped in muslin or similar, developing a characteristic natural mold and deep red color. Local porcine nourishment (peanuts, acorns, whey, slops) would give a particular character as did the smoking materials. It's from the old country (not mine, but never mind ).

Gary