Learn how to make ham and bacon with Native Breeds at Humble by Nature Kate Humble's farm in Monmouth
Learn how to make ham and bacon with Native Breeds at Humble by Nature Kate Humble's farm in Monmouth Learn how to make ham and bacon with Native Breeds at Humble by Nature Kate Humble's farm in Monmouth Learn how to make ham and bacon with Native Breeds at Humble by Nature Kate Humble's farm in Monmouth

Course Agenda

9:30
Arrive for tea, coffee and a tasty bite to start the day
9:45
Time to don your apron & roll up your sleeves.

Graham will talk you through the theory of curing, where to source your ingredients and the variety of techniques.

10:00
A Picnic Ham

This is a delicious and forgotten treasure using the shoulder of pork and putting it into a sweet cure. The picnic ham was once a Christmas tradition, now extremely rare. You will be adorning your festive table with something unique and delicious.

12:00
Bacon for Everything

Whether it’s devils on horseback, basting the bird, a breakfast bounty or something to put in the stuffing, you have to have some nice bacon at Christmas. Why buy it when you can make a lovely festive dry cure pork belly for all your festive culinary needs.

13:00
Course closes

We’ll finish the day with a cup of tea, some well deserved treats and the opportunity to ask any further questions.

Curing for Christmas: Ham & Bacon

Date
Spaces
Cost
 
Saturday 25th Nov 2017
Last few
£75.00

Make sure your Christmas tastes even better this year with this special curing course. The Christmas ham is just as important as turkey and you’ll make your own to take home and enjoy on Boxing Day.

You’ll also learn how to cure your own bacon. Perfect for breakfast on Christmas morning or as a delicious wrapping for your goose or turkey.

These tips and techniques won’t just be for Christmas – they’ll keep giving all year round.

Graham is a Master Charcutier and founder of Native Breeds.

Graham Waddington Course Tutor in Charcuterie at Humble by Nature

Graham owns and co-runs Native Breeds, a small artisan charcuterie in Gloucestershire. He is one of the few specialists in Britain who are expert in the curing, fermenting and air-drying of meat.

What to bring and other essential info

This course will run from 9.30am - 1pm. We’ll provide all the ingredients and you’ll take your delicious Christmas ham and bacon home, they’ll be ready to eat on Christmas day.

Reviews & Tweets about this course

Once again another fantastic course, great fun and given me the confidence to have a go.

Sarah
 

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