Curing for Christmas: Ham & Bacon
Curing for Christmas: Ham & Bacon
Learn how to cure ham and bacon and get your Christmas tasting even better this year!
The Christmas ham is just as important as turkey and you’ll make your own ham 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.
What you'll learn
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Introduction
Graham will talk you through the theory of curing, where to source your ingredients and the variety of techniques.
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Make 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.
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Cure your bacon
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?
Testimonials..
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Once again another fantastic course, great fun and given me the confidence to have a go.
Sarah
The Essentials
Curing for Christmas will run from 9.30am until 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.
Your instructor for the day..
One of the UK's foremost charcuterie experts Graham Waddington’s charcuterie story starts in 2003 when he & wife Ruth decided…