Pheasants Hill Farm free-range rare breed Tamworth dry cured ham, unsmoked

Pheasants Hill Farm free-range rare breed Tamworth dry cured ham, unsmoked

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Free range un-smoked dry cured ham produced from the herd of Tamworth and Gloucestershire Old Spots pigs we raise on our farm. Our Pheasants Hill Farm free range 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. (We have found that soaking removes too much of the flavour). As the hams and collars are dry-cured they are best cooked in a liquid. This can be water or cider or even coke. (Do not dry roast these traditional dry cured hams – this method is only suitable for supermarket gammons which have been injected with 10% extra water to add weight).
Our Price: £14.99

Availability: In stock

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Our Price: £14.99

Details

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.