THERE’s a secret behind the Midvale Quality Meats Christmas hams.
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And owner Rob Hughes is not giving anything away.
“We have a secret cure involving a special rock salt,” he said.
“We have a pretty unique way of processing (the hams) and have done so for about eight years.”
The Canadian butcher began preparing his Christmas hams two months ago. More than 700 hams have been sold during the festive season, with about 30 still available.
“We do our own hams, including on the bone and boneless,” he said.
Mr Hughes said many customers preferred to buy a half instead of the full leg of ham.
“The ham is twice injected with two different types of cure,” he said.
“Then it’s soaked for 48 hours and slow-smoked in a German hardwood (smokehouse) for about nine hours.”
Midvale Quality Meats has its own smokehouse on site.
“The ham doesn’t taste overly salty and people are happy about that,” Mr Hughes said.
Some of the firm’s hams are sold as far away as Darwin.
Last year, Midvale won the Australian Meat Industry Council’s best ham off the bone award.
The business enters the awards every year.
Mr Hughes has worked as a butcher for 27 years, while Midvale has been serving the local community for almost a decade.
