At Wickedfood Earth Farm we produce our own hot-smoked hams. We are a very small artisan producer. All our hams are individually produced from the whole hind leg of the animal, according to age-old methods. As we do not use any preservatives, or liquid smoke they take time to make ±14 days. They are cured in a brine, hot smoked, vacuum and flash frozen to lock in flavour, so ready to eat cold, perfect for a hot Xmas day.We suggest one of the following cold sauce recipes to go with our cold hams:
A classic Lombardy dish best prepared ±24 hours ahead of serving to allow the flavours to develop.
1 1/2 cups homemade mayonnaise
200g tinned tuna in oil
5 flat anchovy fillets
3T lemon juice
±1/2 cup olive oil
Salt, if necessary
±2T parsley, chopped
1 lemon cut into thin rings
- Prepare the mayonnaise in a food processor.
- To the mayonnaise add the tuna with its oil, the anchovies, lemon juice and the capers, and pulse until well blended.
- With the motor running, add the olive oil, until the mixture attains a creamy consistency. Adjust the seasoning if necessary (Remember the capers, anchovies and ham are salty, so possibly no extra salt is necessary)
- Transfer the cold meat to a board, and slice into thin uniform pieces.
- Smear the bottom of a large serving dish with some of the tuna sauce. Arrange a layer of veal slices over sauce, followed by a further layer of tuna sauce. Continue layering, ensuring that you finish with the tuna sauce to prevent the meat from drying out.
- Cover with clingfilm and allow to stand for at least 24 hours so that the flavours can develop. Garnish with chopped parsley, capers and lemon rings.
Sweet Mustard Sauce
This sharp sweet sauce is delicious with most smoked meats, as well as with boerewors at a braai.
3 T sugar
1/2 t salt
1 T flour
2 egg yolks
1/4 cup water
3 T white wine vinegar
2 T butter
- Place the mustard powder, sugar, salt and flour in a small bowl and mix well.
- Beat the egg yolks, water and vinegar until combined. Add the dry ingredients and mix well.
- Place in a small saucepan and stir over low heat until thickened, taking care not to overheat, otherwise the eggs will scramble.
- Stir in butter and allow to cool.
A great fresh oregano and raw garlic Spanish sauce to go with ham, grilled, roasted or braaied pork. Serve with boiled potatoes, or a potato salad , cole slaw or green salad. Also great in rolls or pita breads.
2 handfuls of oregano leaves
4 garlic cloves, chopped
Handful of parsley
1 cup extra virgin olive oil
2T fennel seeds, toasted and corsly ground
2T lemon juice
- Put all the ingredients into a food processor and blend for 1–2 minutes, or until smooth. Season to taste, pour into a serving bowl, then cover.
- Serve the salsa on the side, or over the sliced ham, arranged on a serving platter.