The easy carve option made from the back leg of our rare breed free range pigs. Christmas morning tradition at the farm has been opening the ham and carving it onto some beautiful sourdough bread with cultured butter. The other popular option is to glaze it and have it as a showpiece for your Christmas lunch.
Like previous years you secure your ham with a deposit and pay the remainder on pick up when we know the final weight. This is likely to be our last Christmas where hams will be readily available as we’re reducing our stock numbers. We’re not like a normal butcher or grocer that can order in more legs, we only can use the legs from the ethical pigs we produce at the farm. So it’s best to get in early to avoid missing out.