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Speaker 1: Looking forward to hamming it up. Thanks to our friends

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Speaker 1: at Milestone Homes, we have a ham up for grabs

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Speaker 1: every morning next week it's the final week of the

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Speaker 1: Breeky Show. There's also a bonus one to be had

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Speaker 1: if you come and see us at the Milestone Showroom

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Speaker 1: eighth Strong and av the Saturday between eleven am and

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Speaker 1: one pm. And there we also want you to vote

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Speaker 1: on who can boast the best bait ham? Is it

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Speaker 1: Belinda or is it Wife Ember? Going to the source

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Speaker 1: of the the ingredient here from Netby Meats some of

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Speaker 1: the best hams in town, Mike hamsin you like that morning?

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Speaker 1: How many times has that been cracked?

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Speaker 2: Or is that original?

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Speaker 1: All right?

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Speaker 2: So?

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Speaker 1: Yeah, halvest time of the year. How many hams do

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Speaker 1: you expect to process this festive season?

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Speaker 2: Usually like we've run through most about seven hundred. We're

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Speaker 2: sort of.

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Speaker 1: Looking at about eight, so demands up.

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Speaker 2: It's pretty crazy, is the Everyone loves New Zealand ham

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Speaker 2: local and stuff, isn't it?

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Speaker 1: Also on there? Where do you get your piggies from?

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Speaker 2: All our pigs come from Fresh Pork and Timoru, so

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Speaker 2: they're all like local New Zealand of course, Yeah.

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Speaker 1: What not to sound too clueless here, what actually is

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Speaker 1: a ham? What part of the pig are we talking?

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Speaker 2: Now? Mostly can be the front leg, all the back leg,

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Speaker 2: the back legs the best of course the bigger why

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Speaker 2: is that? Yeah, it's just a bit more tenderer meat

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Speaker 2: in the back leg and it seems to cook up

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Speaker 2: and cure a nicely here for the hand for Christmas.

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Speaker 1: So we are locked in a composition with Belinda here.

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Speaker 1: So if we're coming to peck out a ham, how

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Speaker 1: do we know which one is a back leg and

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Speaker 1: which one is good? What's the stuff to look out

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Speaker 1: for when you're buying your ham?

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Speaker 2: Yeah, let's probably look for one hundred cent New Zealand

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Speaker 2: and local ham. Yeah, nicely smoked or they even cover

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Speaker 2: across and you know a bit of fat on a

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Speaker 2: lot of people like lean, lean stuff now, but you

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Speaker 2: need a bit of fat on to make it often tender.

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Speaker 1: It's a flavor to right. Yeah, look for the looky pig.

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Speaker 1: So what's it take your end to get a ham sale? Ready?

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Speaker 1: Is there a bit in the pro Yeah?

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Speaker 2: All our pigs come through holes, so it's a whole

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Speaker 2: pig and the carcass form and then we break them down,

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Speaker 2: kill them probably for a week in the cure, and

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Speaker 2: then we dry them and then smoke them for another

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Speaker 2: you know, four days, I presume roughly, and then the

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Speaker 2: last time there's sort of twenty four hour cooking cycle

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Speaker 2: that goes to cook. So the probably a good couple

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Speaker 2: of weeks to do a good hand.

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Speaker 1: And is that how you get so long out of one?

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Speaker 1: Because you know you can get a good week out

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Speaker 1: of a ham.

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Speaker 2: Yeah, you look after it. You can get a couple

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Speaker 2: of weeks easy, like you say, and put them in

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Speaker 2: the fridge and nice cold plant of the fridge like

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Speaker 2: a beer fridge out in the garage is good, but

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Speaker 2: you don't open and close too often. Yeah's always open

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Speaker 2: and getting food and snacks out all the time. It's

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Speaker 2: the beer fridge in the garage. And put them in

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Speaker 2: there probably last for three weeks.

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Speaker 1: You must have some massive chiller out back that has

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Speaker 1: them all hanging in that. It would be a hand

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Speaker 1: lovers heaven.

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Speaker 2: Oh, I use a lot out there. There's the whole chiller.

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Speaker 2: Is the stop processing for the farmers now and we

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Speaker 2: have to just do hands because you don't really to

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Speaker 2: do both.

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Speaker 1: We've got to stop exclusive hand deal yet it right, changed,

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Speaker 1: So it's.

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Speaker 2: Just changed over to Hans and minising of the sea.

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Speaker 1: Wanting to get your lamb chops processed by Christmas. You're

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Speaker 1: out of luck, new I love the commitment, So Ambers

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Speaker 1: go to glaze is a Chelsea winter recipe of cranberry

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Speaker 1: and maple, which sounds like it could be pretty competitive.

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Speaker 1: What's your go to?

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Speaker 2: We've got a pretty much additional family one. We went

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Speaker 2: up to Hospit actually and just cooked up a couple

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Speaker 2: of hens a few weeks ago on a Sunday and

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Speaker 2: we had our traditional glaze we made up for that.

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Speaker 2: And it is like brown sugar, maple syrup and orangea

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Speaker 2: and yeah, mix it all together and need a heat

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Speaker 2: in the pot and just pour it over slowly is

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Speaker 2: cooking and glazing through the process, a bit.

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Speaker 1: Of sweet, bit of citrus. It comes together.

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Speaker 2: It goes with hard and crusty on the top of

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Speaker 2: the head. The people just like the crunchy on the

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Speaker 2: outside too, you know, a little bit of each.

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Speaker 1: So yeah, it's just really good salivating.

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Speaker 2: Mate.

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Speaker 1: You do it so well. I'll let you get back

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Speaker 1: on the end of that knife. Because it sounds like

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Speaker 1: it's busy, busy times. Final chance, by the sound of

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Speaker 1: things too to go and order your ham in time

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Speaker 1: for Christmas Day. Keep it up, Mike, from near we

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Speaker 1: meet