Can't find the perfect Christmas Ham? Why not make your own? Join Hannah for a morning of all things HAM in preparation for the holidays.

We’ll begin this hands-on class by demonstrating how to break down a free range pork leg into primal cuts that are just perfect for hams of all sizes.

Students will then break into groups to work in teams to butcher their own free range pork legs. From here, we'll each make a brine to our own tastes before prepping the meat to be pumped and submerged. (Yes, you each get to create your own recipe and then complete the process yourself.)

Hams will be left with our team for the curing process & smoking, but the class isn't finished yet. We can't forget the glaze! We'll teach you our favourite tips and tricks for the perfect glaze before giving you the time to develop your own.

But that all sounds like thirsty work, especially so close to the holidays, so we'll finish up with some charcuterie and of course an ice cold Behemoth beer or NZ wine before calling it a day.

Included in Ticket Price: $185.00 / person

All hams will smoked and ready for pick-up the week of December 16th (just in time for those holiday gatherings)
1.5 - 2kg of Ready-to-Eat Boneless Ham (yes, the one you brined)
Shared Charcuterie Platter & guided tasting
Beverage of Choice (Craft Beer, Wine, or Soft Drink)

For queries email : orders@aladybutcher.co.nz