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LAST DATE TO ORDER A CHRISTMAS BIRD IS THURS 15TH DECEMBER. LAST ORDER DATE FOR EVERYTHING ELSE IS FRIDAY 16TH DECEMBER . YOU CAN COLLECT AT THE FARM OR HAVE YOUR ORDER DELIVERED ON SATURDAY TO GREATER BELFAST/N DOWN (BUT IT IS NOW TOO LATE TO BOOK DELIVERY BY PARCELFORCE COURIER). NEED HELP? CALL US ON +44 (0)28 44617246 .............. IF YOU'RE LOOKING FOR OUR FULL RANGE OF GRASS FED AND FREE RANGE MEAT AVAILABLE ALL YEAR ROUND CLICK HERE TO GO TO OUR MAIN WEBSITE WWW.PHEASANTSHILLFARM.COM

How to cook a Christmas dry cured ham

Put ham in a large pot and cover ham completely in cold water. A large deep stock pot is ideal as the ham must remain completely submerged during the whole cooking.  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 poach gently for 25 minutes to the 1 lb plus 30 minutes. Check the internal temperature of the ham with a chef's temperature probe - it should read 75 degrees Centigrade or higher.  When the ham has reached 75 degrees Centigrade internally 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 - you can add whiskey to this glaze if you like. 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 a fruity chutney. 
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