Food | STYLE
Recipe idea
Christmas ham By Isle of Wi g ht Meat Co.
A Christmas ham is a classic choice for a festive feast. Reared to the highest standards at the fami ly-run Cheverton Farm in Shorwel l and traditiona l ly cured w ith a touch of juniper, this cured boneless gammon from Isle of Wight Meat Co. w i l l be the star of your Christmas table
B
oth decorative and delicious, a Christmas ham deserves to be styled accordingly; simmered with festive peppercorns, coriander and fennel seeds and finished with a seasonally-cheering scored diamond pattern of criss-crossed cloves. Glazed to a shine with dark syrupy sugar and local Isle of Wight honey, bring to the table part-carved on a wooden board, garnished with charred Christmas fruit and fresh rosemary.
Visit isleof w ig htmeat.co.u k
Top tip: should fridge space allow, reserve the cooking liquid for Christmas stock, festive soup, or even as a game-changing base for homemade mushy peas. Fabulous hot and steaming with trimmings galore; equally delicious the day after with chutneys and cheeses, divine stirred through creamy Christmas pasta during the ‘inbetween’ – a Christmas ham really is the gift that keeps on giving.
For your full simmer-to-score recipe • Visit styleofwight.co.uk • Order your boneless cured gammon directly from Isle of Wight Meat Co. – priced at £12.50 a kilo
Instag ra m @ isleof w ig htmeat November and December 2020
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