It’s been revealed in the news that some hams are pumped with up to 50% water! I went to Farro today to preorder one that won’t float away on Christmas Day! (And found some other treats for the glaze and condiments – yum!)
This year, our Freedom Farm ham will be glazed with a celebration of New Zealand produce that will be sure to please the fussiest of eaters. I have never heard of Marmalustard, but I am salivating at the thought – especially when combined with Central Otago apricots! The cooked ham will take pride of place at the centre of the Christmas Day brunch, accompanied by a Pale Ale & Garlic Mustard condiment to satisfy the craft beer fanatics in the family.
‘Condimentum of Hawkes Bay has been making perfect mustard for many years now and have even won awards for it! Their Marmalustard is a deliciously sweet but tart marmalade and mustard mix that works so well with a good old pork sausage. Maturing of the mustard seeds is a key component in flavour development. This is what sets Condimentum apart. Like great wine, whisky and cheese, mustard seeds love it when you go slow’
‘Augustines jam is not your run-of-the-mill, any-old-seconds fruit purchased from a roadside stall. A blend of Moorpark, Sundrop, Trevatt and Vulcan apricots, from selected spray free Central Otago orchards, this jam is small batch-cooked to achieve the beautiful colour and taste.’
Wild Country’s Pale Ale & Garlic Mustard is a whole grain with a subtle spiced flavour that will appeal to the wider whanau (family). I must say that there is nothing nicer than the popping of mustard seeds on the tongue – its the caviar of condiments. I will still have a hot Dijon alternative on the table for the more adventurous family members!
#farrofresh #freedomfarms #realfood
