We elected not to run any of our Middlewhite boxes over November and December in order to reserve a run of Christmas hams & bacons for the shop. Coming from the back legs and shoulders of our Middlewhite pigs, we are brining the joints for a fortnight in a mix of molasses, sea salt, herbs and Vinegar Shed spices, before steaming them and studding with cloves ready for a simple glazing at home. We will be sending these hams out with a couple of options for glazing; a crab apple & quince glaze and a traditional sourdough breadcrumb, brown sugar and mustard coating. Supply is limited. We only have 60 hams from this herd of Middlewhites that we have kept especially for Christmas.