Pino's mini ham
We first visited the Pinos Dolce Vita factory back in early August in talks of offering a range of sausages to add to our repertoire of high-quality, amazing produce. This in turn extended into some amazing opportunities for Christmas including a carefully curated selection of charcuterie and excitingly enough, the topic of a mini ham came into discussion. This ham comes boneless and is cut from the shank end of the ham. The shank end (or leg portion) sports that classic ham profile, so it’s a good choice for a picture-perfect table. The meat is leaner and it's boneless which makes carving a sinch. Cured for (insert number of days) then lightly smoked using (insert wood used), a show-stopping piece for those not wanting to lash out on a 5kg ham or having smaller gatherings this year.
Free-range pork, salt, sugar, sodium erythorbate, sodium nitrite (250).
Gluten, Dairy, Egg.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Shellfish, Fish, Sesame, Soy, Sulphites .
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
|SMALL (1.5KG - 2KG HAM)|
Serve warm, with the pineapple cherry and roasted cinnamon glaze or cold, alongside your Christmas turkey and for happy days to come in sandwiches, frittatas, straight-up with beetroot and cranberry relish.
To glaze your ham, first cut along around the bottom of the leg in a neat line and following from the bottom to the top, slide a long sharp knife between the skin and the fat. Keep going around the top of the ham and down the other side and you should have a neat skin that lifts off easily. Slide your fingers between the fat and the skin then pull the skin off in one piece, leaving the fat. Cut parallel lines about 3 cm apart into the fat, turn the ham 45 degrees and do the same again, creating a diamond pattern. Stick a clove if you wish in each diamond, paint the ham with the glaze - being careful not to dislodge the cloves - and bake in a preheated 160C oven for about 45 minutes, basting with extra glaze every 15 minutes. Allow to rest, covered for 15-30 minutes before serving.