Can one person eat too much ham?

Can one person eat too much ham?

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Christmas feasting is almost upon us, and that makes me very excited.

While there are so many preferences, traditions and faiths to navigate, one of the most popular festive items for many people is a Christmas ham. We’ve sampled many over the years, and I used to have detailed research notes and listings of the best artisan options on offer.

Now that I’ve mellowed a bit, I try to keep things a little simpler!

I buy locally raised, from someone I know and trust.

Luckily, here in the Northern Rivers, pork is plentiful and exceptional in quality.

I’ve ordered a ham from the lovely Jed at Esperanza Farm. We had one last year and it was sublime. We ordered a much bigger one this year!

Of course, small-scale farmers have limited supplies so if Jed runs out, other worthy local ham options to seek out will be Red Box Pigs, or for something a little different, try the mini-prosciutto from Wild Terania Farm. And if buying from the farmer directly isn’t practical, three trustworthy butchers to seek out are Trevor Mead Butchers in Byron Bay, Alstonville Quality Meats in Alstonville and Clunes Butchery in Clunes.

Ham not your thing?

Brooklet Springs Farm are taking orders for a Christmas Ballotine. One of their whole extra large chickens, deboned, wrapped around a signature filling with roast apple, cracked local macadamia nuts, sour cherries and a touch of brandy. Seriously yum.

Warren and Marina at Boorabee Dorper can prep a classic lamb roast of varying sizes and styles; while a Hayters Hill beef roast will make any table sing.

Do you need help sourcing supplies for a Christmas gathering in the Hinterland? Table can offer a personal and bespoke shop-and-stock service, making sure you’re stocked up with all the snacks, ingredients, treats and beverages you need for Christmas. Contact us directly at info@tableunderatree.com.au to find out more.

Whatever you eat this Christmas, just make sure you enjoy real food, from real people at real places.

Cheers,

Georgina