Our Ham-raiser is now complete, we will work out the final tally and update the amount donated soon.
To offer our support to those fighting the bushfires that are devastating our country right now, we are selling a limited amount of our traditional rare breed hams – with all proceeds donated to the CFA and the Victorian Bushfire Appeal.
We have only 200 of these rare breed beauties available so to make them extra special, we’ve asked some of our industry mates to help us glaze them. Choose from the glazes below, but get in quick as there are only 50 of each ham available.
Andrew McConnell – Spiced maple & amaro
Annie Smithers - Marmalade & Dijon
Pat Nourse – Clove, honey & Sichuan
Stephanie Alexander – Guinness, mustard & maple
Pre-order for pick up in our Fitzroy store only on either Thursday 23rd, Friday 24th or Saturday 25th of January (select date at checkout).
These hams normally retail for over $300, however as we want to raise as much money as we can by spreading as much ham love as possible, we’re offering these hams to our Meatsmith community for only $200 each. If you feel like donating more, even if it is just a little, please do at the checkout as 100% of the proceeds will be going straight to those that need it.
Buy as many or as few as you like. We’ll cryovac them too which means they’ll last in the fridge for up to 4 weeks if you need– perfect for taking them away for the long weekend ahead or saving it for a special celebration. Everyone needs ham in the reserves for impromptu platters, dinner party additions, staffroom supplies or late night ham-wiches!
ABOUT THE GLAZES AND RARE BREED HAMS
Andrew McConnell: Smoked Maple & Amaro Glaze
"A fresh baked ham is a total indulgence for me; the leftovers are sometimes even more so. I always have to make toasties the following day to ease the hangover after the celebrations, but a carbonara made with the smoky ham is also a real treat."
Annie Smithers: Marmalade & Dijon Glaze
"The fat coverage of an rare-breed, free range ham is perfect for glazing and baking, you can be assured of a well-bred and well-kept animal. And, of course, the bones make the best pea and ham soup. This beautiful glazed ham is best served simply with a bowl of lightly dressed sharp green leaves and a bowl of boiled and buttered new potatoes, sprinkled with chopped chives. Why is it my favourite? It reminds me of my Mum’s glazed ham at Christmas. It also is excellent for using up home made marmalade that hasn’t quite set."
Pat Nourse: Clove, honey and Sichuan pepper glaze
"With apologies to the ham-masters of Spain, Italy and France, I think when it comes to pork cookery, China is where it’s at. With that in mind, this glaze takes char siu and siu yuk as its inspirations and uses the constituents of five-spice as its base, but still sits happily alongside a spread of dishes with flavours from other parts of the world. It can play well in a sandwich with some cheddar, looks good warmed up in a pan and served with fried eggs at breakfast, or cut in thick slices, coloured on the barbie and cut into chunks to partner with pickles in a bowl of rice. I am yet to try ham with this particular glaze on a pizza (with or without pineapple), but I feel certain it can only be a good thing. I hope you enjoy it."
Stephanie Alexander: Guinness, Mustard & Maple Glaze
"I am a huge fan of maple syrup, finding its smoky flavour very appealing. I like to serve a big green salad, and tucked amongst the green leaves some pieces of my own spiced cumquats alongside a bowl of hot buttered small fingerling potatoes. My all-time favourite use of ham after the big event is a ham sandwich on well buttered rye bread."
Glen Eyrie Rare Breed Farms
These prized hams on the bone are made from Tamworth pigs from Glen Eyrie Rare Breeds Farm, a farm dedicated to rearing heritage breeds in the best conditions. Our hams are brined for 3 days with juniper, caraway, bay, cloves and brown sugar and then hot smoked for 14 hours over German beechwood, creating the most succulent, flavoursome and smoky ham you'll try.
These hams range are around the 6kg-7kg mark and on this occasion are charged per unit, not by weight.