cooking ham Archives - The Yarn by The Free Range Butcher

My Best Ever Pitch

Written by Ben Clinch on November 19, 2015. Posted in Free Range Pasture Fed Pork, Miscellaneous, Newsletter. Leave a Comment

Long-time readers would be aware that a butcher’s November newsletter is prime time for Christmas Ham talk. You know the lines… ‘Nearly Sold Out’, ‘Last Chance’, ‘Early Bird Catches the Worm’, blah, blah, blah. Well this newsletter won’t be like that…until towards the end. Which is soon, because this is a short newsletter,...

How to Choose Ethical, Sustainable and Traceable Food this Christmas

Written by Ben Clinch on December 11, 2013. Posted in Animal Welfare, Farming and Agriculture, Free Range Pasture Fed Pork. 1 Comment

One of the loveliest things about Christmas is getting together with family and friends and enjoying beautiful food. Given our climate in December there’s an increasing trend towards cold dishes like ham and seafood, rather than the traditional roast*. What’s also changing is consumer awareness around food production....

Baked Ham with Orange and Mustard Glaze

Written by Alison Clinch on December 4, 2013. Posted in Free Range Pasture Fed Pork, Recipes. 5 Comments

All our ham is already ‘cooked’ (this is what happens during the smoking process) so there’s no need to do anything with it if you don’t want to… but if you do, here’s a lovely glazed baked ham recipe. Ingredients: 1 cooked leg of ham Zest and juice of 1 orange 2 tablespoons Dijon...

Christmas Ham – All You Need to Know

Written by Alison Clinch on December 1, 2013. Posted in Cooking Tips, Free Range Pasture Fed Pork. 4 Comments

Ok, it’s officially Christmas season now! And of course a big part of Christmas festivities is enjoying beautiful free range, pasture fed ham. However, Christmas is often the only time we buy and eat whole and half legs of ham, so if you’re anything like me you may forget year to year what to do with it (glazing,...

Recipe: Baked Ham with Maple Syrup and Clove Glaze

Written by Alison Clinch on November 26, 2013. Posted in Free Range Pasture Fed Pork, Recipes. 5 Comments

First things first: you don’t have to glaze and warm your ham, you can eat it exactly how it comes (i.e. it’s already cooked). Glazing is just an option if you want to infuse a bit more flavour in to the ham and eat it warm. Ingredients: 1 cooked leg of ham 1 cup brown sugar 2 teaspoons mustard powder 1/4...