Hamming it up for Christmas
THERE are just two days remaining to get those Christmas culinary delights ready, and Carey Bros butcher Reg Welsh says leg hams are still an outright winner.
Whether it be a cold selection of seafood and salads, or a warm roast with vegetables, there is no doubt the traditional ham will be making an appearance on tinsel-covered tables across the globe.
Mr Welsh said you couldn't go wrong with a leg of ham and even recommended his favourite Christmas ham glaze.
"Some people glaze their own, take the skin off and paste with Dijon mustard, honey and orange juice," Mr Welsh said.
"It's very nice and sometimes you can coat it in breadcrumbs then paste on the glaze."
Another glaze which may tickle your fancy this year is an Asian inspired marinade with honey, soy and lemon.
Or perhaps the Woolworths' favourite, cranberry and balsamic vinegar.
Mr Welsh said business was booming even more so than in previous years.
"Really busy, better than previous years," he said.
Mr Welsh said seasoned and plain pork roasts proved the second favourite on many people's menu this year, going out the door en-masse.
But, for local Greg Hart, Christmas was all about the traditional barbecue.
"Sausages, steaks, onions and ham - the traditional barbie," Mr Hart said.