Pasture raised Free range dry cured ham, oak smoked

Oak smoked dry cured ham produced from the herd of free range rare breed Tamworth 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. As the hams are produced by old fashioned dry-curing they should be cooked in the traditional Irish way which is poaching in a liquid.

IMPORTANT INFORMATION: Hams collected or delivered before 19^th December will be frozen, hams collected or delivered on the 19^th, 20^th, 23^rd and 24^th will be chilled.

Ingredients

Allergens shown in bold. Free range pork, salt, sugar,

preservative sodium nitrite, preservative sodium nitrate, antioxidant ascorbic acid.

Cooking instructions:

You can follow Julia's step by step guide on how to cook a Pheasants' Hill Farm Ham here:

How to Cook the Perfect Glazed Christmas Ham: Julia's Step-by-Step Rec – Pheasants Hill Farm