REAL FOOD, GROWN SLOWLY
PREPARED WITH LOVE
UTTERLY DELICIOUS
REAL FOOD, GROWN SLOWLY
PREPARED WITH LOVE
UTTERLY DELICIOUS
SASKIA BEER FARM PRODUCE
SHOP
Saskia Beer Farm Produce cultivates natural robust flavours only achieved through bespoke farming practices. Working closely with local producers and a belief in chemical free, seasonal and free range produce, our produce is now the choice of many leading chefs and home cooks alike.
SASKIA BEER FARM PRODUCE
SHOP
Saskia Beer Farm Produce cultivates natural robust flavours only achieved through bespoke farming practices. Working closely with local producers and a belief in chemical free, seasonal and free range produce, our produce is now the choice of many leading chefs and home cooks alike.
SASKIA BEER FARM PRODUCE
SHOP
Saskia Beer Farm Produce cultivates natural robust flavours only achieved through bespoke farming practices. Working closely with local producers and a belief in chemical free, seasonal and free range produce, our produce is now the choice of many leading chefs and home cooks alike.
SASKIA BEER FARM PRODUCE
SHOP
Saskia Beer Farm Produce cultivates natural robust flavours only achieved through bespoke farming practices. Working closely with local producers and a belief in chemical free, seasonal and free range produce, our produce is now the choice of many leading chefs and home cooks alike.
Whether for Corporate, Weddings or more intimate social events, enjoy the best of the Barossa's seasonal produce and Saskia's bespoke customised menus to make your event truly special.
Whether for Corporate, Weddings or more intimate social events, enjoy the best of the Barossa's seasonal produce and Saskia's bespoke customised menus to make your event truly special.
BLACK PIG LEG HAM WITH MUSTARD GLAZE
SERVES 8 - 10 PEOPLE
PREPARATION TIME: 15 MINUTES
COOKING TIME: 30 - 40 MINUTES
Ingredients
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1 x Black Pig Ham 5 - 6 Kilos
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1 x Jar of Dijon grainy mustard​​
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100 grams off Dark brown sugar
To make the glaze
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Simply mix the brown sugar and Dijon mustard together in a small bowl.
Method
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Make sure your ham is at room temperature before glazing (take out of the fridge 2-3 hours before cooking).​
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Cut a circle around the Hock at the base of the ham and gently start easing the skin off. Be very careful as you want to keep as much fat on as possible. ​
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Once the ham is skinned, pre heat a fan forced oven to 180 degrees.​
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Score the ham (cut the fat into a criss cross pattern by carving lines first moving left to right, then turn the ham and go right to left – try not to go down to the skin – you only want to score the fat).​
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Bake the ham for approximately 45-50 minutes. The skin should caramelise and be a lovely brown colour. Your ham is ready when it is beautiful and burnished.​
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Rest for up to 2 hours.​
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Carve at the table and enjoy!