Metropol on a Plate – Steeped in Tradition
Christmas wouldn’t be Christmas without a succulent ham on the bone and nobody knows the importance of tradition like Christchurch butcher and Peter Timbs Meats Ltd part owner Chris Timbs.
Like his father Peter, grandfather and generations before, Chris discovered a love for butchery, passionately carrying on the family tradition. It’s a tradition which traces back to 1886 when Samuel Timbs first opened the doors to ‘Timbs and Son’ in Oxford, England, Chris says.
“While some things have certainly changed over the past 130 years in the meat industry two things remain the same and that’s our uncompromising commitment for providing quality meat products and our friendly helpful service which is second to none.”
For Chris, the quality of the product and its presentation is paramount. “If it’s good, people will come back – and they do,” he says. Alongside their award-winning bacon and sausages, you’ll find an extensive range of salamis, chorizo, nuremburg sausages and deli goods. Orders are now being taken for Christmas hams.
However, there are also plenty of other options for those wanting to have a less than traditional Christmas dinner, with quality Te Mana lamb legs, free range chicken, freedom farmed rolled pork loin and beef fillet steak.
With plenty to choose from, you won’t be stuck for choice. Peter Timbs Meats Ltd is conveniently located in Edgeware at 70 Edgeware Rd and in Bishopdale at 129 Farrington Ave.
AMAZING GLAZE
Chris Timbs takes us through the process of glazing your Peter Timbs ham, using this easy and delicious marmalade glaze.
For the glaze, you’ll need:
1 cup finely cut orange marmalade
3 Tbsp wholegrain mustard
3 Tbsp brown sugar
1/4 cup freshly squeezed orange juice
METHOD:
Stir together the marmalade, mustard, sugar and orange juice.
Remove the skin, by gently cutting around the hock end and peeling back the skin. Try to keep all the fat on the ham.
Place cloves in nice straight lines, and then score your ham around them, making diamond shapes. Apply the glaze.
TO SERVE HOT:
Pre-heat oven to 160°C, and start basting your ham every 20 minutes or so. At home, we like to heat the ham all the way through. Once we have the colour we want, we cover it in tinfoil and turn the oven down to 120°C. For a full ham (8-9kg), this will take about 2-21/2 hours. Remove, and serve hot!
TO SERVE COLD:
Follow glazing steps, as above, and remove once desired colour is achieved. Place in fridge. Be sure not to cross contaminate with fresh food. TIP: To give your ham that bright and colourful look, we decorate with pineapple pieces and glazed cherries.
For further information or to view their products visit www.petertimbsmeats.co.nz
