Dry cured Heritage Ham, Oak Smoked

Dry cured Heritage Ham, Oak Smoked

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We take local Northern Ireland pork and dry cure it using traditional methods and our special cure then hang it to allow it to mature for 4 weeks, then air dry the ham for a further period. These smoked hams are cold smoked over oak chips. Heritage dry cured ham is trimmed and boned and supplied off the bone. We use a low salt cure (50% less salt than other cures) so we do not recommend soaking overnight. As the hams and collars are dry-cured they are best cooked in a liquid, either water with root vegetables, cider or Coca-Cola. .
Our Price: £10.99

Availability: In stock

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Our Price: £10.99

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Portions: We recommend 250g per portion for a main course

Cooking Method.   Put ham in a large pot, cover ham completely in cold water. Bring to the boil and boil for five minutes. Discard this first boiling water and re-cover the ham with fresh cold water. Add onions, carrots, bay leaf, a few black peppercorns. Bring to the boil and cook for 25 minutes to the 1lb plus 30 minutes. Remove from the pot. Score the rind carefully along each side of the tying strings, and remove the rind only. Retain the fat on the ham and score in a diamond criss cross pattern. Mix up a glaze made of equal parts muscovado sugar, dry mustard powder and marmalade. Put the ham in a roasting tin – pat the glaze carefully on to the ham and finish in a hot oven (200 degrees C) for five minutes to each 1lb – check every few minutes – the aim is to melt the glaze only, not burn it. Remove from oven and carve to serve hot with parsley sauce, or cool as a whole ham and serve cold with Farmers Daughter Chutney.