Christmas approaches in big steps and of course, for preparation homemade coockies are included.

Each year, when the days get shorter, Nobert begins to smoke the ham. 3 Week the meat lies in the wooden "surfass". In this time it can marinate in salt, herbs and spices for the fine taste.

Afterwards it goes off into the smokehouse. Chips off beech give a wonderful flavour. After a week the ham is ready for consumption.

This is, how the gammon looks like - and tastes great!