Where can I get a real ham for xmas in brisbane
Nov 19th 2011, 8:34 am
#1
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Where can I get a real ham for xmas in brisbane
Last year we ordered a ham after explaining to the butcher we want a dry style ham not the plastic feel hams many here prefer
alas it was picked up and hey presto same same plastic ham
any ideas? dont care if its expensive its for xmas
and whats the right name for this type of ham
R and H.
alas it was picked up and hey presto same same plastic ham
any ideas? dont care if its expensive its for xmas
and whats the right name for this type of ham
R and H.
Nov 19th 2011, 9:22 am
#2
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Re: Where can I get a real ham for xmas in brisbane
Last year we ordered a ham after explaining to the butcher we want a dry style ham not the plastic feel hams many here prefer
alas it was picked up and hey presto same same plastic ham
any ideas? dont care if its expensive its for xmas
and whats the right name for this type of ham
R and H.
alas it was picked up and hey presto same same plastic ham
any ideas? dont care if its expensive its for xmas
and whats the right name for this type of ham
R and H.
Also treat yourself to a ham back to keep it in - last for ages. Cold ham and eggs on boxing morning is just the ticket!
Nov 19th 2011, 11:35 am
#3
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Re: Where can I get a real ham for xmas in brisbane
Ask for a leg or half leg of pickled pork and then cook it yourself. I do this every year following Delia Smith's recipe (in her Christmas book) and it is perfect.
Also treat yourself to a ham back to keep it in - last for ages. Cold ham and eggs on boxing morning is just the ticket!
Also treat yourself to a ham back to keep it in - last for ages. Cold ham and eggs on boxing morning is just the ticket!
Nov 19th 2011, 9:07 pm
#4
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Location: Brisbane northern suburbs
Posts: 1,154
Re: Where can I get a real ham for xmas in brisbane
Last year we ordered a ham after explaining to the butcher we want a dry style ham not the plastic feel hams many here prefer
alas it was picked up and hey presto same same plastic ham
any ideas? dont care if its expensive its for xmas
and whats the right name for this type of ham
R and H.
alas it was picked up and hey presto same same plastic ham
any ideas? dont care if its expensive its for xmas
and whats the right name for this type of ham
R and H.
Ham bought without the bone in can be horrible - on the bone is always better although the flavour can vary depending on who cures it.
The English/ Irish shop on Lutwyche Rd at Windsor does a nice gammon steak.
Nov 19th 2011, 9:12 pm
#5
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Re: Where can I get a real ham for xmas in brisbane
Not sure what you are talking about - I've never noticed anything 'plastic' about ham bought on the bone, seems just like I remember ham in the UK 30 years ago. We ordered one two months ago from the butcher just outside Coles at Chermside and it was very good.
Ham bought without the bone in can be horrible - on the bone is always better although the flavour can vary depending on who cures it.
The English/ Irish shop on Lutwyche Rd at Windsor does a nice gammon steak.
Ham bought without the bone in can be horrible - on the bone is always better although the flavour can vary depending on who cures it.
The English/ Irish shop on Lutwyche Rd at Windsor does a nice gammon steak.
They do beautiful gammon, along with REAL sausages, pork pies etc. Before they opened I just used to do pickled pork, closest thing to English gammon/ham that you'll get round here
Nov 20th 2011, 8:32 pm
#6
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Posts: 195
Re: Where can I get a real ham for xmas in brisbane
Ask for a leg or half leg of pickled pork and then cook it yourself. I do this every year following Delia Smith's recipe (in her Christmas book) and it is perfect.
Also treat yourself to a ham back to keep it in - last for ages. Cold ham and eggs on boxing morning is just the ticket!
Also treat yourself to a ham back to keep it in - last for ages. Cold ham and eggs on boxing morning is just the ticket!
The problem I've found with the hams sold in supermarkets here is that they are all processed and smoked which adds to that "plasticy" texture. Hams at home (Irish ones at least) are usually dry cured using salt. I found a local butcher where I live who does "pickling" (wet curing) which involves leaving the ham in a bucket of brine for a 2-3 days and is happy to pickle any meat you ask for. It's definitely closer to a traditional ham than a smoked one, and is probably what we'll be having this Christmas, but it's still not really close to the real thing. The meat texture is wet and sloppy and the meat colour is more a light pink than the reddish pink you'd see on hams at home. Personally I'm hoping that by next year I'll have figured out how to dry cure a ham at home so I can have the real thing. Too late for this year though
Nov 20th 2011, 10:46 pm
#7
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Re: Where can I get a real ham for xmas in brisbane
What about Perth, anyone got any tips regarding where to get a decent Xmas ham?
Nov 20th 2011, 11:11 pm
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Nov 20th 2011, 11:12 pm
#9
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Re: Where can I get a real ham for xmas in brisbane
Dry Cured ham. Good article on hams on Choice here: http://www.choice.com.au/reviews-and...d-compare.aspx
From the description of wet-cured you can see why the meat is more wet and a lot of the weight of the meat is made up of the brine solution (often injected) into the meat.
Dry Curing
In dry curing, the process used to make country hams and prosciutto, fresh ham is rubbed with a dry-cure mixture of salt and other ingredients. Dry curing produces a salty product. Since dry curing draws out moisture, it reduces ham weight by at least 18% — but typically 20 to 25%; this results in a more concentrated ham flavor.
Dry-cured hams may be aged more than a year. Six months is the traditional process but may be shortened according to aging temperature.
These uncooked hams are safe stored at room temperature and because they contain so little water, bacteria can't multiply in them. Dry-cured ham is not injected with a curing solution or processed by immersion in a curing solution, but it may be smoked. Today, dry cured hams may be marketed as items that need preparation on the part of the consumer to make them safe to eat. So, as with all meat products, it is important to read the label on hams to determine the proper preparation needed.
Wet Curing or Brine Cure (called pickling in Australia)
Brine curing is the most popular way to produce hams. It is a wet cure whereby fresh meat is injected with a curing solution before cooking. Brining ingredients can include ingredients such as salt, sugar, sodium nitrite, sodium nitrate, sodium erythorbate, sodium phosphate, potassium chloride, water and flavorings. Smoke flavoring (liquid smoke) may also be injected with brine solution. Cooking may occur during this process.
In dry curing, the process used to make country hams and prosciutto, fresh ham is rubbed with a dry-cure mixture of salt and other ingredients. Dry curing produces a salty product. Since dry curing draws out moisture, it reduces ham weight by at least 18% — but typically 20 to 25%; this results in a more concentrated ham flavor.
Dry-cured hams may be aged more than a year. Six months is the traditional process but may be shortened according to aging temperature.
These uncooked hams are safe stored at room temperature and because they contain so little water, bacteria can't multiply in them. Dry-cured ham is not injected with a curing solution or processed by immersion in a curing solution, but it may be smoked. Today, dry cured hams may be marketed as items that need preparation on the part of the consumer to make them safe to eat. So, as with all meat products, it is important to read the label on hams to determine the proper preparation needed.
Wet Curing or Brine Cure (called pickling in Australia)
Brine curing is the most popular way to produce hams. It is a wet cure whereby fresh meat is injected with a curing solution before cooking. Brining ingredients can include ingredients such as salt, sugar, sodium nitrite, sodium nitrate, sodium erythorbate, sodium phosphate, potassium chloride, water and flavorings. Smoke flavoring (liquid smoke) may also be injected with brine solution. Cooking may occur during this process.
Nov 20th 2011, 11:14 pm
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Nov 20th 2011, 11:16 pm
#11
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Nov 20th 2011, 11:52 pm
#12
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Re: Where can I get a real ham for xmas in brisbane
"A turducken is a dish consisting of a de-boned chicken stuffed into a de-boned duck, which itself is stuffed into a de-boned turkey. The word turducken is a portmanteau of turkey, duck, and chicken or hen."
http://en.wikipedia.org/wiki/Turducken
http://en.wikipedia.org/wiki/Turducken
Nov 21st 2011, 8:01 am
#13
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Re: Where can I get a real ham for xmas in brisbane
"A turducken is a dish consisting of a de-boned chicken stuffed into a de-boned duck, which itself is stuffed into a de-boned turkey. The word turducken is a portmanteau of turkey, duck, and chicken or hen."
http://en.wikipedia.org/wiki/Turducken
http://upload.wikimedia.org/wikipedi...rduckenhen.jpg
http://en.wikipedia.org/wiki/Turducken
http://upload.wikimedia.org/wikipedi...rduckenhen.jpg
Nov 21st 2011, 8:22 am
#14
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Re: Where can I get a real ham for xmas in brisbane
Contact your local amature dramatic society.
They're sure to have one.
They're sure to have one.
Nov 21st 2011, 8:17 pm
#15
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Re: Where can I get a real ham for xmas in brisbane
I will call in this week