Our cured pork ham half-joint will make the perfect centrepiece for smaller celebrations this Christmas season. Perfect as the star of the show or paired with one of our turkeys, our Christmas hams are expertly cured by our butchers, easy to carve and beautifully flavoured.
Weight: 2.8 KG.
Serves: 14 (Estimated at 200g per serving)
If you’re serving a larger guest list, why not choose our Whole Cured Pork Ham Joint?
*Serving suggestion | This product comes without cinnamon cloves & glazing
Expertly prepared by our master butchers, our pork ham half joint is cured using trusted methods to heighten the natural moisture within this juicy cut. Delivering incredible flavours and succulence.
Find below one of our recipes, perfect for cooking your centrepiece.
1x Tom Hixson traditional pork ham
200ml x Maple Syrup
100ml x Honey
50ml x Bourbon, we used Buffalo Trace (Use 25ml for a more subtle flavour)
100g x Sweet BBQ rub/seasoning (check the salt levels as you want a sweeter profile)
This cook really is as simple as it gets, a gammon takes more processing and cooking to get the end result, whereas this pork ham simply needs to be warmed up to a safe serving temperature.
Set your BBQ up for an indirect cook, meaning there is no direct heat under the ham. This could be spreading the charcoal on one side of the BBQ and placing the ham on the other with no coals underneath. Or simply lighting 1 or 2 of your gas burners in your BBQ and placing the ham above an unlit one.
You are aiming for cooking a temperature inside the BBQ of around 140-160c. Remove the ham from the fridge 30mins before you plan to start cooking, and leave out at a cool room temperature. You can use this time to go and get your BBQ prepped or start warming your oven.
We served ours, with honey-glazed root vegetables and some seasoned buttery mashed potatoes.
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